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I was hankerin’ for some tender, almost-fall-off-the-bone smoked pork 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 recipe 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.
The seasoning is just part of turning out great smoked ribs. You want to get that part right, though. And this was right. More than right, actually. There’s a lot going on here. Lots of flavors. This isn’t a one-note seasoning. It’s perfect for everything smoked or grilled.
The Perfect Rib Rub
This copycat recipe of 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 in my opinion. I really like the flavor that celery seeds add. 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.
I keep my rub in air-tight containers in the pantry. Away from any moisture, too. I don’t like clumpy seasonings. No one does.
- Premium Quality: Our plastic spice containers are…
- Multi-Purpose: Our clear plastic jars are perfect…
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.
Also try some copycat Famous Dave’s Country-Roasted chicken.
Famous Dave’s Rib Rub (Copycat Recipe)
Ingredients
- 2 cups light brown sugar
- 1 cup Kosher salt
- ¾ cup sugar
- ½ cup garlic powder
- ¼ tablespoon chili powder
- ¼ cup lemon pepper seasoning
- ¼ cup onion salt or powder
- ¼ teaspoon celery salt
- 2 tablespoon ground black pepper
- 2 tablespoon celery seed
- 1 teaspoon ground cloves
- 1 tablespoon cayenne pepper
- ½ teaspoon Mrs. Dash Original Blend seasoning
Instructions
- 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.
- To use, spread liberally on ribs (or pork shoulder or butt), wrap in foil, and let refrigerate 12 hours before smoking or grilling.
Notes
Nutrition
Nutritional values are approximate.
I have made this and it comes nowhere remotely close to the Famous Dave’s recipe in color or taste.
WAY too salty.
Thanks! Even the original has too much salt and sugar. I’m hoping to use this recipe as a basic start to change up.
perfect but I even halved the salt amount of your recipe…..thank you!
I was a lead cook at Famous Daves back in 2000-2005. The one thing nobody really know is its celery seed not celery salt. And it goes on after the rub. Right before they go on tge grill. And you only seed the top. Try that!
Do you know the beans or jalapeno mac & cheese recipes?
I do not, however I Googled both and was able to find recipes for them. I can’t speak as to how much they taste like the real thing though.
Regards,
Mike