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I was hankerin’ for some tender, almost-fall-off-the-bone smoked ribs, and lo and behold, spareribs were on sale at our grocery store. So I grabbed a few racks, trimmed them up St. Louis-style and started contemplating how I was going to cook them. Normally, it means an overnight rub down with some Memphis rib rub, then onto my Weber Smokey Mountain smoker using the 3-2-1 cooking method. This time, I decided to try a copycat of Famous Dave’s rib rub (the one they use in the restaurants for making their totally outstanding ribs) and cook the ribs low-and-slow for 6 hours.
This copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub. And just a hint of cloves, which I don’t think I’ve seen in a rub before. I ended up liking the flavor from them much more than I thought I would. It’s amazingly complex, and oh so good.
Although I sauced my ribs, I easily could’ve eaten them ‘dry’, without sauce. I cannot wait to use this same rub on a pork butt in the very near future. With just one cook it has become my go-to rub.
Copycat Famous Dave’s Rib Rub
- 2 cups light brown sugar
- 1 cup Kosher salt
- ¾ cup sugar
- ½ cup garlic powder
- ¼ tablespoon chili powder
- ¼ cup lemon pepper
- ¼ cup onion salt or powder
- ¼ teaspoon celery salt
- 2 tablespoon ground black pepper
- 2 tablespoon celery seeds
- 1 teaspoon cloves crushed or ground
- 1 tablespoon cayenne pepper
- ½ teaspoon Mrs. Dash Original Blend seasoning
- Note: The version of this rub stated above uses less salt than the version you’ll find on the internet. Add more (or use less) salt as you desire.
- Combine all ingredients.
- Store in an airtight container until ready to use.
- To use, spread liberally on ribs (or pork shoulder or butt), wrap in foil, and let refrigerate 12 hours before smoking or grilling.
Nutritional values are approximate.