2 (4 to 5 pound) racks spareribs

½ cup Italian salad dressing

½ teaspoon course ground black pepper

½ cup packed brown sugar

1 cup minced dried onion

1 cup rib Famous Dave’s Rib Rub

1 (20 ounce) bottle Famous Dave’s BBQ sauce

Makes 5-6 servings

For this and many other award winning Famous Dave’s recipes, look for the Backroads & Sidestreets Cookbook available on line. Proceeds go to support The LifeSkills Center for Leadership.

The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe dressing off. Sprinkle each rib with pepper then ¼ cup of the brown sugar and ½ cup of the onion flakes. Wrap each rib in plastic and refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter, get 15 bri1quettes red hot. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can’t get fresh-cut hickory. Keep internal temperature of the grill at 200-225 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 1/1/2 to 2 hours or until fork tender. Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill t add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South. There are no short-cuts to this time-honored way of barbequing.

Yields 5-6 servings.

2 racks baby back ribs, 1 ½ to 2 pounds each

Famous Dave’s Rib Rub

Remove the membrane from back of each rack of ribs. Season the ribs with rub covering completely. Wrap ribs in plastic wrap and refrigerate for 1 to 3 hours.

Remove ribs just prior to grilling and allow too stand at room temperature for 20-30 minutes.

Grill over indirect heat for approximately 1 ½ to 2 hours until meat is tender and has shrunk back from ends of the bones. Grill temperature should be about 300 degrees.

Remove ribs from the grill and wrap tightly in aluminum foil, letting ribs rest for 30 minutes.

Makes 4 servings

1 5-6 pound bone-in pork shoulder roast (Boston Butt)

Famous Dave’s Rib Rub

Your favorite Famous Dave’s BBQ sauce

Hickory or Mesquite chips (soaked in water for a minimum of 30 minutes.)

4 sandwich buns, toasted

When roast is done, remove from grill and lightly cover with aluminum, letting roast rest for 30 minutes.

In the meantime, heat the BBQ sauce in a pan slowly using low heat.

Pull pork into shreds using your fingers or two forks. Remove any large pieces of fat or burnt pieces.

In a large bowl, moisten the shredded pork with the sauce and mix well. Serve warm on toasted buns.

Makes 12 servings

Grill roast over indirect heat at 200-225 degrees for 5 to 6 hours turning every hour or so. Meat should be tender but still juicy with an internal temperature of 180-190 degrees. Add chips to the smoker or coals halfway through grilling time.

4 double thick bone-in loin end pork chops

Sugar and salt to cover

1 1/2 cups cornbread crumbled

2 tablespoons golden raisins

1/4 cup walnuts roughly chopped

1/4 cup dried cherries halved

1/4 cup buttermilk

1/2 teaspoon ground pepper

2 teaspoons fresh sage thinly sliced

1/2 teaspoon kosher salt

Sprinkle all chops with enough salt and sugar to coat, put into zip top bags and into refrigerator overnight. Remove chops from bags and rinse.

Cut horizontal pockets in each pork chop for stuffing.

Combine rest of ingredients, and put into piping bag that is not fitted with a tip.

Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side.

Turn each chop 45 degrees after 3 minutes to mark.

Makes 4 servings

4 extra-lean boneless pork loin chops cut 1 1/2 inches thick

1/4 cup dijon mustard

1/4 cup brown sugar

2 tablespoons apple juice

2 tablespoons Worcestershire sauce

4 granny smith apples

Using re-sealable plastic bag, combine pork chops, mustard, brown sugar, apple juice and Worcestershire sauce; press to coat chops well. Reserve enough marinade to use for brushing when grilling. Refrigerate 2 to 24 hours.

Remove chops and discard marinade. Allow chops to rest at room temperature before grilling. Grill chops on direct medium until barely pink in the center, 8 to 12 minutes, turning once and brushing with remaining marinade. Serve with Grilled Granny Smith Apples.

Grilled Granny Smith Apples: Core and dice unpeeled apples crosswise into rounds 1/2-inch thick. Dip rounds in marinade. Grill about 5 inches from coals 4 to 5 minutes on each side.

Makes 4 servings

1 Pork Loin, brined (see Brine for Pork recipe below)
2 ounces Famous Dave’s Rib Rub

Pull Pork Loin from brine, pat dry with paper towel.

Season Loin with 2 oz of Famous Dave’s Rib Rub.

Place in smoker or on grill with indirect heat and smoke at 250 degrees for 1 hour or until internal temp of 145 degrees.

Pull from smoker and let rest for 10 – 15 minutes.

Slice and serve

2 ounces Garlic, minced
4 ounces Famous Dave’s Rib Rub
2 cups Honey
1- 8 ounce can, Chipotles in Adoba sauce
2 tablespoon Black Pepper
2 quarts Water
2 tablespoons Kosher Salt

PROCEDURE:
Combine all ingredients. Place Pork in 2-gallon Ziploc bag. Pour brine over Pork to cover.

Let sit in refrigeration for 48 hours prior to smoking or Grilling

Makes 3 quarts

1 Pork Butt, bone in or boneless, 5-6 pounds
1 quart Brine for Pork (see Brine for Pork recipe)
¼ cup Famous Dave’s Rib Rub

2 days before you plan to smoke your butt, place butt in 2 gallon ziplock bag.

Pour brine over pork butt. Remove air from bag and seal. Refrigerate for 2 days.

Prepare smoker and bring temperature up to 220 degrees.

Pull pork butt from brine and rub the whole butt with Famous Dave’s Rib Rub.

Place in smoker fat cap side up. Smoke for 4 hours. Remove from smoker and wrap in foil.

Place back into smoker and smoke for additional 3 – 4 hours or until internal temperature is 185 degrees. Pork butt will be fall apart tender at this point. IF NOT CONTINUE SMOKING.

Pull pork butt and serve with your favorite Famous Dave’s BBQ Sauce.

Makes 6 servings

1 rack St. Louis Style Spareribs
1 tablespoon Kosher Salt
3 tablespoons Famous Dave’s Rib Rub
Famous Dave’s BBQ Sauce (as needed)
Basic Mop (See Basic Mop recipe below, as needed)

Score membrane side of sparerib with knife and season meat side of sparerib with kosher salt and Famous Dave’s rib rub. Let sit for 20 minutes at room temperature.

Meanwhile build fire on one side of BBQ grill. When coals are ready, place sparerib on opposite side of fire membrane side down. If using a rib rack, place sparerib with fatter side down.

Cover with lid and place thermometer in top holes of lid. Smoke for 3 – 3/12 hours at 225° - 250° or until tender and approximately 175° at thickest part of rib. At this point you can Mop ribs half way through cooking or not.

Remove from grill. Spread coals out and add more if needed. When coals are hot, place rib back on membrane side down. Char membrane side until bubbling. Flip and sauce membrane side with Famous Dave’s BBQ Sauce. When meat side is bubbling flip again and sauce meat side.

2 cups Cider Vinegar
1 cup Water
1 tablespoon Worcestershire
2 tablespoons Famous Dave’s Rib Rub
2 tablespoons Famous Dave’s Steak & Burger seasoning
2 tablespoons Honey

Combine all ingredients in a saucepan. Heat the mop and use warm

Makes 3 ½ cups

Ground Fresh Pork - 1 1/2 Pounds
Pork Marinate 1 Tbls
Famous Dave’s Steak and Burger Seasoning - 1/2 Tsp
Famous Dave’s Rich and Sassy bbq sauce - 1/2 Cup
Cayenne - 1/4 Tsp
Kosher Salt - 1/4 Tsp
Black Pepper - 1/4 Tsp

Mix together BBQ sauce, pork marinate, steak and burger seasoning and cayenne.
Mix ground pork, 2 Tbls of BBQ Sauce mixture, 1/4 tsp salt and 1/4 tsp black pepper. Do not over mix. Form into 4 patties.

Heat grill to medium high heat. Oil grill racks. Place pork patties on grill and grill for 1 1/2 minutes. Give 1/4 turn and grill for 1 1/2 minutes. Flip burgers. Repeat steps.
Baste Pork burgers with BBQ sauce mixture. Flip and grill for 30 seconds. Baste again with BBQ sauce mixture. Flip and grill for additional 30 seconds. Serve Immediately.

Smoked Pork Butt, finely chopped - 1 pound
Onion, minced - 1/2 Cup
Green Pepper, minced - 1/4 Cup
Famous Dave’s Sweet and Spicy Pickles, chopped - 1/4 Cup
Famous Dave’s Steak and Burgers Seasoning - 1 Tsp
Famous Dave’s Rib Rub - 1 Tbls
Famous Dave’s Rich and Sassy - 1 1/2 Cups
Famous Dave’s Georgia Mustard - 1 Tbls

Heat 1 tbls. olive oil in large sauté pan on medium heat.
Add onion and green pepper and sauté for 2 – 3 minutes.
Add remaining ingredients and simmer for 10 minutes.
Serve on toasted buttered buns.

Brine for Pork

You will need:
2 Ounce Garlic, minced
4 Ounce Famous Dave’s Rib Rub
2 cups of honey
1 – 8 oz. can, Chipotles in Adoba sauce
2 Tablespoons Black Pepper
2 Tablespoons Kosher Salt
2 Quarts Ice Water

Directions:
Combine all ingredients in bowl and mix.
Place 6 – 8 Rib Chops or Pork Chops in 2 gallon Ziploc bag.
Pour brine over pork to cover and seal.
Let sit in refrigerator 2 to 4 hours prior to smoking or grilling.

Makes 3 quarts

Rib Chop or Bone in Pork Chop w/ Brine
You will need:
6 to 8 Rib Chops or Bone in Pork Chops 1” to 1 ½ “ thick
2 ounces Famous Dave’s Rib Rub
1 ounce Kosher Salt

Directions:
Remove Rib Chops or Pork Chops from brine, pat dry with paper towel
Season Chops on both sides with Kosher Salt and Famous Dave’s Rib Rub
Place chops on the grill and cook chops using indirect heat, sear chops 3 to 4 minutes each side over the coal or wood chip side of grill.
Slide chops to opposite side of grill (The side with no coals or wood chips.) Cover with lid, make sure lid vents are over the meat side of the grill. This will draw the heat from the coals causing a stream of hot air over the chops.
Grill chops to an internal temperature of 145 degrees.

3 pounds - Fresh Pork Belly, skin removed
1 recipe - Brine for Pork, See Recipe
1 tablespoon - Famous Dave’s Rib Rub
1 each - Onion, peeled and chopped
2 stalks - Celery, chopped
2 each - Carrot, chopped
2 cloves - Garlic, peeled, whole
3 cups - Chicken Stock
As needed - Famous Dave’s Sassy Chipotle sauce
1/2 head - Green Cabbage, shredded
1 recipe - Jalapeno Pickled red Onions, See Recipe
Toasted fresh Hard Rolls

1.Place fresh Pork belly into Ziploc bag and pour brine over. Seal bag and refrigerate for 24 hours.
2.Pre – heat oven to 350 degrees. Heat 1 tbls of olive oil in a heavy bottom ovenproof skillet over medium heat. Remove pork belly from brine and pat dry. Season both sides with Famous Dave’s rib rub. Add pork belly to skillet and brown both sides, about 10 – 15 minutes. Remove belly to plate.
3.Pour of all but 2 tbls of fat. Add vegetables and cook until they are tender and beginning to brown. Return Pork belly to skillet, fat side up. Add 2 cups of chicken stock. It will surround the belly but not cover. Bring to a simmer and place in oven for 1 hour. Add remaining chicken stock and cook for additional I hour or until fork tender.
4.Remove from oven and allow pork to cool in braising liquid. Remove pork from skillet. Score the fat, making crosshatch incisions.
5.Increase the oven to 400 degrees. Strain the liquid, discarding the vegetables. Return liquid to skillet, and skim off the fat. Return pork to skillet and transfer to oven and cook for 20 additional minutes till fat is nicely browned.
6.Slice pork belly in ¼” slices and place on toasted buns. Top w/ cabbage, jalapeno pickled red onions and sassy chipotle sauce.

Brine for Pork
You will need:
2 ounces Garlic, minced
4 ounces Famous Dave’s Rib Rub
2 cups Honey
1- 8 ounce can, Chipotles in Adoba sauce
2 tablespoons - Black Pepper
2 quarts Water
2 tablespoons - Kosher Salt
Combine all ingredients. Place Pork in 2-gallon Ziploc bag. Pour brine over Pork to cover.
Let sit in refrigeration for 48 hours prior to smoking or Grilling

Makes 3 quarts

Jalepeno Pickled Red Onions

Prep time: 20 minutes
Shelf life: 3 days
You will need:
1 pound - Red Onions, slice in 1/8” strips
1 each - Jalapeno, split lengthwise and sliced in strips
3 cups - Cider Vinegar
1/2 cup - Brown Sugar
1/2 teaspoon - Thyme, ground
1/2 teaspoon - Kosher Salt

1.Place cider vinegar, brown sugar, thyme and salt in sauce pot. Heat until brown sugar is dissolved.
2.Pour over Red Onion and jalapeno, mix well. Place into plastic container. Label, date and refrigerate.

Pan Seared Pork Tenderloin w/Georgia Mustard Pan sauce

2 each - Pork Tenderloin
2 tablespoons - Famous Dave’s Steak and Burger seasoning
2 each - Shallots, minced
1/2 cup - Apple Cider Vinegar
1/2 cup - Chicken stock
1 tablespoon - Dijon mustard
1/2 cup - Famous Dave’s Georgia Mustard
1 tablespoon - Fresh chopped parsley

1.Pre-heat oven to 350 degrees.
2.Evenly distribute steak and burgers seasoning between pork tenderloins.
3.Heat a skillet with 2 tbls of olive oil on medium heat.
4.Place tenderloins in pan and brown on all sides until a good crust forms.
5.Place tenderloins on a oven proof platter and place in oven. Cook in oven until a internal temperature of 145 degrees is reached. Pull from oven and set aside to rest.
6.Mean while in skillet add shallots and sauté for 1 minute. Add apple cider vinegar and scrape pan to remove all of the good bits. Add chicken stock and reduce by half.
7.Whisk in Dijon mustard and Georgia mustard. Reduce to sauce consistency. If you need to thin out, add a splash of cider vinegar. Add Chopped parsley
8.Pour any juices that have collected on Tenderloin platter back into skillet.
9.Slice Pork Tenderloin into medallions and transfer to serving platter. Pour sauce over top.

1 pound - Smoked Pork Loin – cut into 1 inch slices. (see recipe)
Also could use leftover Smoked Pork Butt
1 clove - Garlic, minced
1 tablespoon - Fresh Ginger, minced
1/2 onion - Onion, slices
1 pepper - Red Pepper, slices
1 small head - Broccoli florets, blanched till tender
1/2 teaspoon - Red Pepper Flakes
1 cup - Famous Dave’s Teriyaki
2 tablespoons - Famous Dave’s Sweet and Zesty

1.Heat wok or deep skillet with 3 tbls of peanut oil till hot but not smoking.
2.Add Garlic, ginger, onion and red pepper and stir fry for 1 – 2 minutes.
3.Add broccoli and pork and stir fry for 1 minute. Sprinkle in red pepper flakes.
4.Stir in Famous Dave’s Teriyaki and Sweet and zesty. Bring to simmer. Simmer for 30 seconds or until hot through.
5.Serve over a bed of White Rice.