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. 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
- 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.
One thought on “Copycat Famous Dave’s Rib Rub”
I have made this and it comes nowhere remotely close to the Famous Dave’s recipe in color or taste.