Copycat Famous Dave's Ribs - Best BBQ Ribs Recipe! (2024)

FAQs

What is the secret to making good ribs? ›

We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F. In the smoker is best.

ST. LOUIS-STYLE SPARERIBS Hand-rubbed with Dave's secret blend of spices and pit-smoked for 3-4 hours over a smoldering hickory fire. Then slathered with Rich & Sassy® over an open flame to seal in the Famous flavor with a crispy, caramelized coating.

Spare ribs, sometimes called St. Louis style ribs, come from the side and back of a pig and are thought of as a traditional rib. They are the least meaty pork rib but are cheaper than baby backs and the most commonly used rib in restaurants.

The 3-2-1 Method refers to the technique used to cook ribs low and slow so that they develop flavour without drying out. First, the ribs are smoked at a low temperature for 3 hours. They're then wrapped in foil and steamed for 2 hours. Finally, they're brushed with a sauce or glaze and grilled for 1 more hour.

What makes Famous Dave's Catering food special? We provide an authentic BBQ experience with meats smoked up to 14 hours over real hickory wood. And our hand-crafted sides and desserts are just as delicious.

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BBQ Holdings

Famous Dave's - 2 pck, Rib Rub Seasoning (11 oz.)

A: I read the bottle and I do not see any msg.

Being large and meaty, with defined bones and a copious amount of delightful fat, spare ribs are widely considered to be the most flavorsome and the go-to choice for barbecues and get-togethers everywhere.

What are the most tender ribs to smoke? ›

Baby back meat is lean and has a lesser fat content. The meat, however, is tender and is located more towards the top of the rib rather than in between the individual rib bones. Conversely, for spare ribs, the meat is higher in fat, resulting in a marbled meat variety that is capable of taking up more flavor.

You have to be more selective with the St Louis ribs. The meaty rib is heartier and will fill you up faster, plus it is leaner and healthier for you. If you are looking to watch your figure and stick with a diet while still enjoying some delicious ribs, then the baby back ribs are the right choice.

Baby back ribs: Baby back ribs are cut from around the loin. They're leaner than spareribs and typically have a higher price tag due to their popularity. Spareribs: Spareribs come from the belly area. They're larger than baby back ribs and take longer to cook, but they're very flavorful when cooked low and slow.

Country Style Ribs Aren't Really Ribs

For starters, spare ribs are found after baby back ribs. They're pretty large with big bones and lots of fat. They also have extra meat and cartilage. Country-style ribs, on the other hand, are cut from the rib end of loin meat at the shoulder.

Once the membrane is removed (or if it was already gone!), I generously season both sides of the ribs with salt and pepper and then wrap them tightly with aluminum foil. Then, I bake the ribs low and slow at 275°F for 2 ½ to 3 ½ hours or until tender.

Onion and garlic are classic flavor enhancers. Ground mustard ends up in almost all of my rubs as a punchy, almost acidic note of brightness. My secret ingredients in my rib rub are cinnamon and celery salt.