barbecue Archives - Life's A Tomato

Bacon BBQ Chicken Bombs on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

These bacon BBQ chicken bombs on the Char-Broil Big Easy have been on my to-do list for a while now. I was definitely looking forward to making them on my Big Easy, which is about as fuss-free as you can get. Good doesn’t even come close to describing them. Each bite pops with tender, moist chicken, cheese-stuffed jalapenos, bacon and BBQ sauce.

Not A Spicy As You Think

Don’t fear the jalapenos if you’re not into spicy foods. They mellow out a lot while cooking. If you’re still not sure about using them, you can substitute poblanos. Just halve them lengthwise, remove the seeds, then halve them again depending on how big the peppers are. You’ll still get that great pepper flavor but without any heat.

Easier Than You Think

These bacon BBQ chicken bombs may seem to be complicated to make on the Char-Broil Big Easy, but they are not. You’re just pounding out some chicken breast, wrapping it around cheese-stuffed jalapenos, rolling it up and wrapping it in bacon. Then onto the Big Easy until done, basted with BBQ sauce, and devoured. That’s it. They’re highly addicting. I recommend making extra because they’re just as good leftover.

Char-Broil The Big Easy Bunk Bed Basket

Also try my Sriracha bacon onion rings, also cooked up perfectly on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Bacon BBQ Chicken Bombs on the Char-Broil Big Easy

Good doesn’t even come close to describing these. Each bite pops with tender, moist chicken, cheese-stuffed jalapenos, bacon and BBQ sauce.

Course Appetizer

Cuisine American

Keyword BBQ, Big Easy, Char-Broil, chicken

Prep Time 20

Cook Time 35

Total Time 55

Servings bombs

Calories 448kcal

Author Mike

Equipment

Char-Broil Big Easy

Char-Broil Bunk Bed Basket

Ingredients

5 small chicken breasts boneless skinless, butterflied and pounded thin (about 1/4") Note: You can also substitute chicken tenderloins
Kosher salt
ground black pepper
4 ounces cream cheese softened
1 cup sharp cheddar cheese shredded
5 large jalapenos halved lengthwise, seeds removed
20 slices bacon
1 cup your favorite BBQ sauce

Instructions

Note: You want each piece of chicken to be approximately the width of the length of the jalapenos.
Season the chicken with salt and pepper.
In a bowl, combine the cream cheese and cheddar.
Spoon the cheese mixture into each jalapeno half.
Working in batches, place the jalapenos onto the chicken and roll up. Place seam-side down when done so they don’t unroll. If you’re chicken pieces are too big you might have to trim them a bit.
Wrap 2 pieces of bacon around each rolled chicken. Tuck ends under the bacon to seal. The first few might not be pretty, but once you get a hang of it they’re fun to make. And they’ll taste great no matter what when they are done!
Fire up your Big Easy.
Add the chicken bombs to the Big Easy basket (and bunk bed basket(s) if using). Do not let them touch. If you have to, cook them in batches.
Lower the basket into the Big Easy and cook for 20-30 minutes, basting with the BBQ sauce every 10 minutes. Note: I use a very long basting brush to get down inside the basket and get the sauce on all of the chicken bombs. Be careful to not burn yourself. If you can’t reach them, just baste them after they are cooked.
Remove and check for doneness (165 F) on all cooking levels.
Let rest for 5 minutes then serve.

Notes

Note: You’ll need at least one Bunk Bed basket for your Big Easy, or even two, or you might have to cook these bombs in batches.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Barbecue Green Beans

Why have boring canned green beans when with the addition of just a few ingredients you can have outstandingly good green beans. These barbecue green beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.

These Are Not Boring Beans

I may add a small pinch of red pepper flake to these barbecue green beans next time I make them. Not too much, but I love a little heat with my sweet. If you have a favorite BBQ sauce you can use it in place of the ketchup, Worcestershire sauce and brown sugar. Start with about 1/2 cup of the sauce and taste to see if you might want a bit more.

Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)

Also try my fire-eater green beans.

Inspired by a recipe from Belle of the Kitchen.

Print Pin

4 from 1 vote

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans.

Course Side

Cuisine American

Keyword barbecue, BBQ, green beans

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 153kcal

Author Based on a recipe from Belle of the Kitchen

Ingredients

2 cans cut green beans drained
6 slices bacon chopped
¼ cup sweet onion diced
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Instructions

Preheat oven to 350 F.
Open green bean cans, drain, and add to a 9″ x 9″ casserole dish.
Heat a large skillet over medium-high heat.
Add the bacon and cook until starting to crisp, stirring often.
Add the onion and cook until the bacon is crisped and the onion starts to soften.
Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
Pour bacon mixture over the beans and stir to combine.
Place in oven and bake for 20 minutes.

Notes

Add a little sliced or diced jalapeno for a nice kick.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Copycat Bull’s Eye Barbecue Sauce

I have to admit, I shy away from bottled BBQ sauces. I do make an exception and occasionally I’ll pick up a bottle or two at the store. But, if you like making your own sauces, a store-bought sauce can make a great starting point. Or you can do like I did and make a copycat version of a pre-made sauce, like this Bull’s Eye barbecue sauce.

Perfect On Ribs

I smoked a few racks of St. Louis-style ribs that were rubbed down first overnight with a copycat of Famous Dave’s rib rub. With only 30 minutes left in the smoke session I slathered the ribs with this great sauce. That extra 30 minutes lets the sauce set up on the ribs.

Thick. Like You Want It.

This sauce is perfectly thick, great for ribs. It has a little sweetness, a little tang, just a hint of heat, and a little smokiness. Don’t like liquid smoke? Leave it out and still enjoy a great sauce that’ll keep in the fridge for weeks, if you have any left. Or substitute smoked salt (and leave out the kosher salt) and still enjoy that great smoky flavor.

I like to keep my leftover sauces in squeeze bottles. Thicker ones like this one do mean I have to cut a bit off the top of the nozzles so it squeezes out easily.

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

This sauce is also great on pulled pork or grilled chicken.

Print Pin

5 from 1 vote

Copycat Bull’s Eye Barbecue Sauce

This sauce is perfectly thick, great for ribs. It has a little sweetness, a little tang, just a hint of heat, and a little smokiness.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, copycat, sauce

Prep Time 5

Cook Time 35

Total Time 40

Servings cups

Calories 623kcal

Ingredients

1 cup ketchup
6 tablespoons Worcestershire sauce low-salt
4 tablespoons unsalted butter
3 tablespoons white vinegar
1 tablespoon prepared yellow mustard
3 tablespoons yellow onion minced
4 teaspoons liquid smoke
¼ teaspoon hot sauce or more
½ cup brown sugar
1 tablespoon sugar
1 teaspoon Kosher salt

Instructions

Place all ingredients into a medium saucepan over medium-high heat.
Bring to a boil while stirring constantly.
Reduce to a simmer and simmer 30 minutes or until desired consistency is achieved.
Optional: Allow sauce to cool slightly then transfer to a blender and pulse a few times for a smoother sauce.

Notes

This sauce is even better the next day. Refrigerate it overnight and then warm slightly before using.

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!

This Isn’t A Salad

Don’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

Also try my pepper jack meatloaf.

Inspired by a recipe from The Cozy Apron.

Print Pin

5 from 1 vote

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches.

Course Main

Cuisine American

Keyword meatloaf, sandwich

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 610kcal

Author Based on a recipe from The Cozy Apron

Ingredients

1 ½ pounds ground beef do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20
1 ¾ cups bread crumbs possibly more
1 egg whisked
2 cloves garlic minced
½ small onion minced
1 tablespoon Worcestershire sauce
1 tablespoon parsley chopped
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 ¼ cups your favorite BBQ sauce divided
8 hamburger buns
mayonnaise
8-12 slices bacon cooked
French-fried onions

Instructions

Preheat your oven to 350 F.
Line a baking sheet with foil.
Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
Bake 45-50 minutes or until the internal temperature reaches 165 F.
Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
Slather buns with mayonnaise.
Slice meatloaf and place on the buns.
Add bacon, a good dollop of BBQ sauce and some French-fried onions.
Add top bun, serve, and devour.

Notes

You’ll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Basic BBQ Sauce

I have a bit of an addiction to buying pre-made BBQ sauces. Mostly the obscure ones that you can’t get in stores. The ones you have to order directly from the BBQ joint that makes them. Well, that’s not the cheapest hobby in the world, so I set out to make my own basic BBQ sauce (based on one from Myron Mixon) and I’m very happy with the results. It’s not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.

A Great Basic Sauce

I’m going to call this basic BBQ sauce ‘done’. It’s my go-to basic sauce for everything from pulled pork to ribs to brisket to chicken or my favorite, rib tips. I also slather basic BBQ sauce on my grilled hot dogs and hamburgers. It’s also fantastic on BBQ chicken pizza!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Also try my basic BBQ rub. Like this sauce from the legendary Myron Mixon, it’s great as is or use it as a base for your own flavors.

Print Pin

5 from 1 vote

Basic BBQ Sauce

This is not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, sauce

Cook Time 10

Total Time 10

Servings cups

Calories 304kcal

Author Based on a recipe from Myron Mixon’s Smokin’ with Myron

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 cups ketchup
2 tablespoons smoked paprika
⅔ cup apple cider vinegar
2 tablespoons Worcestershire sauce
¼ cup dark brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons hot sauce more or less, to taste
1 teaspoon liquid smoke more or less, to taste
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper

Instructions

Place all ingredients into a blender and process until smooth.
Transfer to a saucepan over medium heat.
Heat thoroughly. Serve or use warm.

Notes

Store leftover sauce in the fridge. Warm and stir before using.

Nutrition

Nutritional values are approximate.

New Star Foodservice 28560 Smiley Faces Squeeze Bottle Set, Plastic, Red, Yellow, and Clear, 12 oz

Basic BBQ Rub

When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot. That’s because I use it on just about every piece of meat that I throw onto my trusty old smoker. It shines best on beef and pork, adding a bit of sweetness and a bit of heat. And though it contains coffee and lemon pepper the flavors from those two ingredients don’t jump out and scream at your taste buds. They’re there though, working perfectly with the rest of the flavors. This is truly a great all-around rub.

Ray Lampe Knows BBQ

The idea for this basic BBQ rub came from Ray Lampe’s book, Slow Fire: The Beginner’s Guide to Lip Smacking Barbecue. The book is full of great recipes and stories and ideas, just like this one. This rub can be used as-is or as a great jumping-off point for making your own rub. Play with the ratios to suit your tastes. For example, don’t use regular paprika just use only smoked paprika for a much stronger smoke flavor. Smoked paprika is perfect for seasoning foods cooked in doors where you won’t get a strong wood flavor. Or add more heat. Or leave out the heat. It’s a very versatile rub.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Also try my basic BBQ sauce. Like this rub, it’s great as is or use it as a base for your own flavors.

Print Pin

5 from 1 vote

Basic BBQ Rub

When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot.

Course Spice Rub

Cuisine American

Keyword BBQ, rub

Prep Time 5

Total Time 5

Servings ounces

Calories 42kcal

Author Based on a recipe from Ray Lampe

Ingredients

½ cup Turbinado sugar
½ cup Kosher salt
3 tablespoons chili powder use hot for extra kick
3 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon lemon pepper seasoning or lime pepper seasoning
½ teaspoon coffee finely ground, not instant

Instructions

Combine all ingredients.
Store in an airtight container for up to 6 months.

Notes

Add more cayenne for more heat.

Nutrition

Nutritional values are approximate.

AOZITA 14 Pcs Glass Spice Jars with Spice Labels – 4oz Empty Square Spice Bottles – Shaker Lids and Airtight Metal Caps – Chalk Marker and Silicone Collapsible Funnel Included

BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine. I topped the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.

Poutine Elevated

There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds. I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

Sweet Baby Ray’s Varierty Pack, 1 Original Barbecue Sauce, 18 OZ, Hickory and Brown Sugar Barbecue Sauce, 18 OZ, Sweet N Spicy Barbecue Sauce, 18 OZ, Honey Barbecue Sauce, 18 OZ, 1CT

On the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes. Top them with the meat and cheese. You won’t be sorry.

Print Pin

5 from 1 vote

BBQ Pulled Pork Poutine

I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.

Course Main

Cuisine American

Keyword fries, pulled pork

Prep Time 10

Cook Time 25

Total Time 35

Servings -6 servings

Calories 698kcal

Author Mike

Ingredients

1 ½ pounds French fries frozen, cooked per package instructions (or use fresh-made)
1 cup pulled pork warmed (I used my Cherry Dr. Pepper pulled pork)
1 cup cheese curds I used hot pepper curds
¼ cup your favorite BBQ sauce warmed
1 cup bread and butter pickle chips diced

Instructions

Spread the fries out onto a large platter.
Add pulled pork and cheese curds.
Drizzle with the BBQ sauce and garnish with the pickles.
Devour.

Notes

The amounts in the recipe can be changed to suit your tastes. I didn’t measure anything very closely, I just went for it. You can’t mess this up so don’t worry about amounts so much.

Nutrition

Nutritional values are approximate.

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush

Slow Cooker Baby Back Ribs

I know my buddies on the grilling and smoker forums are going to give me grief over making slow cooker baby back ribs. But I am always up to trying something new (to me). Now, yes, I know these baby back ribs don’t sit in a smoker for 6 or so hours and get a beautiful smoke ring. But, they are tender, almost fall-off-the-bone tender, and with a little help, quite tasty. And hey, when it’s blowing 45 MPH winds outside with a wind chill well below 0, slow cooker baby back ribs will do just nicely.

A Little Smokiness

Like with boiling ribs (ok, don’t hate me for boiling ribs!) before grilling them, you have to add something so that the ribs get some flavor to them. Last time I boiled ribs, I added Old Bay seafood boil seasoning. When I made these baby back ribs I added a drop or two of liquid smoke and a little smoky BBQ sauce to boot. Sure, it’s not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Vietnamese ribs.

Print Pin

5 from 1 vote

Slow Cooker Baby Back Ribs

Sure, it's not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks.

Course Main

Cuisine American

Keyword crockpot, ribs, slow cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 487kcal

Author Mike

Equipment

slow cooker

Ingredients

3 pounds baby back ribs trimmed of any excess fat
Kosher salt
ground black pepper
½ cup water
2 drops liquid smoke optional
your favorite BBQ sauce
½ onion sliced
1 clove garlic minced

Instructions

Separate the ribs into sections, 2-3 bones each.
Season the ribs on both sides with plenty of salt and pepper. Don’t be shy.
Add the water to the bottom of your slow cooker.
Stir in 1/4 cup of the BBQ sauce.
Add the ribs. Top with the onion and sprinkle with the garlic.
Cover and cook on low for 8 hours.
Preheat oven to 375 F.
Remove ribs, discarding the onion.
Coat ribs in BBQ sauce on all sides.
Place on a foil-lined baking sheet and bake for 10-15 minutes or until the sauce has set.

Notes

I recommend a smoky hickory BBQ sauce to give you that ‘just off the smoker’ flavor.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Barbecue Beef Sandwiches

This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.

Beefy Deliciousness

The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.

Also try my slow cooker Hungarian beef.

Print Pin

5 from 1 vote

Slow Cooker Barbecue Beef Sandwiches

I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy.

Course Main

Cuisine American

Keyword beef, crockpot, sandwich, slow cooker

Prep Time 10

Cook Time 10

Total Time 10 10

Servings sandwiches

Calories 567kcal

Author Based on a recipe from The Crocking Girls

Equipment

slow cooker

Ingredients

3 pounds boneless chuck roast excess fat removed
1 ½ cups ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
16 onion rings cooked per package instructions
1 cup cheddar cheese shredded
8 large hamburger buns

Instructions

Place the roast into your slow cooker.
In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder.
Pour the mixture over the beef.
Cover and cook on low 8-10 hours or until the beef is tender.
Carefully remove the beef from the slow cooker and shred with a fork.
Divide beef between buns.
Top with onion rings and cheese and serve.

Notes

The onion rings are optional but I think they add a nice crunch.

Nutrition

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Copycat Famous Dave’s Rib Rub

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.

The Perfect Rib Rub

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.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

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.

Print Pin

4.10 from 11 votes

Copycat Famous Dave’s Rib Rub

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.

Course Spice Mixture

Cuisine American

Keyword copycat, ribs, seasoning

Prep Time 5

Total Time 5

Servings cups

Calories 482kcal

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

Store in an airtight container until ready to use.

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)