Eight Rib Secrets by Famous Dave's The Rib King | Aquarium Smoker | Harry Soo SlapYoDaddyBBQ.com

hey everybody it's harry from set up here daddy barbecue trudging through another airport today at the minneapolis heading to see my good buddy dave anderson so you know him more as famous dave the founder of the famous dave restaurant chain we're gonna have a lot of fun at his cabin and lake cooking some barbecue he's gonna show me his aquarium smoker and all the cool stuff he has and all the recipes that we're gonna be cooking together in this weekend collab with harry sue and dave anderson [Music] all right i'm really famous dave and we are at the grocery store and we're gonna be cooking some breads later so dave what do you think pretty good sauce i think it's really great sauce and and you have so many kinds of sauce here right we have a rich sassy texas pit red devils devil spit wow you have like what 10 10 different kinds of sauces here which is a favorite that's like asking somebody who's their favorite kid they're all my kids i love them all so we definitely need some we're going to be cooking some ribs and dave's got a pineapple i'm going to surprise you guys later with dave's aquarium smoker i've been i flew all the way from los angeles to learn from dave check out his aquarium smoker since you're making that i should make something too right something quick helmet is mayo uh you're gonna have a three hour fist fight here is it gonna be golden brown or dark brown what's the difference dark brown it it has a little bit more of that molasses flavor and by the way when you're getting sugar always get cane sugar because any any brown sugar that doesn't say cane sugar is beet sugar these ribs here are like a whole spare where you got the st louis cuck and then you get the rib tips on it i like to see a lot of fat and because the more fat is like marbling that would be like a steak without marbling i i i made saint louis rib i like the fat and loin backs are good but they're they're a little bit leaner so famous dave's going to teach you guys how to trim a whole spare intuis and luis with the rip tips look at how juicy that isn't it beautiful that's famous dave's famous brisket and uh cook on the oho hickory pit and dave is a pit master who made it right i know he told me about the wood earlier what it was about the wood we use um natural indigenous oak from the area all right looks gorgeous here all right let's grab grab a slice here we go okay this is the best brisket there is i watched that really really good brisket excellent excellent brisket very moist just amount of saltiness on it not too smoky i don't know my brisket too smoky so really nice really good bristle okay another famous dave special thin brush right thin crushed chicago star pizza okay super duper amazing all right let's go grab a slicer all right that's a really good pizza a nice crispy thin crust the topping is really tastes really kind of moist and great weird amount of cheese kind of how i like my pizza so dave great job on a pizza man so they've got good great barbecue great pizza great wings and lots of great wines at tamarack farms we are in hayward wisconsin and if you guys ever come up this way make sure you check out tamarac fam so and come see dave he might even greet you in person sign you one of his autographed cookbooks too and get some of his sauces and rubs here absolutely amazing food all right back to famous dave's cabin and that is the aquarium smoker dave you told me this is the place where you actually develop all your original recipes for your sauces and products this is it this is where it all happens it's a real treat to be here dave's gonna show me how he makes his special world-famous legendary ribs on his aquarium smoker all right folks this is hallowed ground and this is uh dave's cabin by the beautiful lake in hayward wisconsin and uh this is dave's r d shelf here can't tell you what's what he uses but i see sugar i see some hot sauce so dave tell us about this uh r d lab that you have here this is where all the secret recipes get done and i just have just lots and lots of seasonings and everything in bulk and i just grind it all up that's about all you can see though i think the number one thing is to get fresh seasonings like in a couple months i'll throw all this out and start all over again but i always fresh grind everything and that's the secret to getting and releasing that full flavor of what seasonings can do for your food i have to ask you right this this thing is probably pretty expensive right custom built what what kind of a kind of a mula is needed to score one of these things they're you know they're custom-made hand-built yes it's got a spinning pig too look at that point you in the right direction here all right famous dave is gonna give you guys a demo on how he trims his famous ribs and uh these are pretty meaty they are approximately five pounds so this this is uh this is a spare rib this is a whole spare room so we want to kind of see where the bone is you just make a cut to remove the top piece right or the rib tip i can remember as early as 1959 standing with my dad 1959 on the south side of chicago going to limbs for rib tips 1959 imagine all the way back then i was eating rib tips these are the rip tips we're going to cook them in the pit here so this is what's called as a st louis rib it's a membrane is what keeps all the juice inside and it's the juice you don't want leaking out so you came here to learn famous dave's secret trick so there you have it so he leaves the membrane on before cooking and he's going to show us a special tip on how to deal with it during the cooking process all right we've let up a chimney of charcoal and you notice that we have a special arrangement so dave wants to put the wood in the back and one bag of briquettes and we're going to start the pit on this side dump some of the hot coals on this side of the pit here and let it burn from my left to right all right starting up let's go ahead and season the grates here i'm gonna spray with some pam all right we're leaving about a two inch gap like this on all sides it's about right we got four gaps here and we closed the door there you have it that's how you set up an aquarium smoker there's no damper for the flu you just exhaust out normally but it's going to be a mustard brown sugar type of rub mustard brown sugar all right so dave just trimmed the meat he showed you that he left the membrane on his spare ribs and said lewis he takes the membrane off the so now he's applying a nice layer of mustard sometimes we call it a smear you know ideally if you could let this rest for about six hours or overnight that that would really be good so this folks is uh dave's secret blend which he's gonna put on and uh you saw his r d lab so he went into rnd lab and pulled some special tricks out to show me and that way he's gonna create some absolutely amazing amazing famous dave ribs today our ribs have been rubbed with love by famous dave how much uh seasoning do you need to put oh just i've done this so much a million times yeah you went on i can tell you exactly how much there's there's a there's an ounce and do you put a wrap on both sides or just one side you can okay what do you do i just put it on one side one side [Music] okay here we go famous dave's aquarium smoker we got a fire down below got wood logs and everything is coming on nicely cooking up a storm in my brisket sushi in famous dave's kitchen in his cabin in the woods in wisconsin and here's the sushi rice i made the rice so we cooked it in the pit and it's dried up nicely i added my little sushi slurry which is salt sugar vinegar adjust it to the tartness you want you want to kind of mix it into the rice to make kind of a vinegar rice which is sushi rice let's get some toasted sesame seed that's on lay on some seaweed now to lay on some famous dave's famous brisket all right so we have some imitation crab with some mayo going on top let's grab this hot sauce here louisiana hot sauce brisket sushi in the aquarium pit i've never used a grain pit before and like a little salmon skin roll you just pop that in your mouth if you can fit i'll just bite right through it that's tasty you want to serve it in a barbecue restaurant entertain your buddies while the main course is getting ready mr sushi guys so famous dave taught me how to cook his famous ribs the rib king of the world now hairy reciprocates with a little bit of california brisket sushi i like to kind of take a number of my sauces and just kind of blend them together i got some sweet and zesty here my award-winning the number one sauce rich and sassy and sassy and then i got to add a little spice texas pit which is more of a peppery peppery type uh barbecue sauce and then a little secret here okay guys uh big reveal only on this channel here a little shot of kahlua not a lot but just just enough to give it a little bit of a kick [Music] all right we have a weber kettle blazing hot probably 600 degrees and uh dave's secret method if you want to tell the world what your secret method is primarily what we're doing is we're going to char the membrane and char the membrane off and then we're gonna caramelize the sauce on the ribs famous dave's method of removing the membrane is not to fuss over pulling it because he wants to keep the moisture in when he cooks he's just letting the fire do the work char the membrane right off the caramel sauce whoa that looks good [Music] about how many minutes on each side no we don't go five minutes oh just go by a few [Music] things done good dave's mahogany color caramelized nicely all right famous dave ribs ready to rock and roll hi dave take a bite oh my god is that delicious delish there you have it famous dave's ribs here and look at bo they're so done comes right off the bone so you can see you see all the juice in there nice char also all right super delish red chocolate sauce on the outside makes a difference a little bit tang a little bit of char on the fire this is a perfect rib here courtesy famous dave you guys uh want to try sauce go find it at the local walmart right and um any grocery sauce has his ribs and a super duper delish so enjoy the main lesson from my 500 videos is the diversity of barbecue methods famous dave buys over 17 million pounds of ribs with sales of 200 plus million before he diversified his company so the rib king really knows his ribs and he used many tricks including a mustard and dark brown smear surprised me by not pulling the membrane he put one ounce of rub on one side only no texas crutch or foil he spiked his barbecue sauce with coffee flavor from the color mix these three sauces together and at the end u600 btu heat to burn up the cooked membrane and then he slapped on two layers of sauce with a mop without burning the ribs pay careful attention to his speed and timing in the membrane burn off and how he flips it so he does not burn the sauce it's these tiny details the results in a famous dave's rib and if you blink you missed his secret way to get sauce and a nice char flavor on his ribs what do i think about my overall experience cooking with dave without question it's the best saucy ribs with the hint of char i've ever tasted period it's actually better than a texas s p rib maybe a kcbs full-on competition rib the rib you cook in the backyard for your family or even my competition rib with my first place chicken rub on the meat side and all purpose on the bone side well you know my answer is no overall as there is no such thing as a perfect grip only excellent ribs even a boiled rib in hot water thrown on the grill with some craft barbecue sauce can be an excellent ribs folks as i've said many times barbecue is inclusive never exclusive so so long as you're spreading barbecue love your rib will be the best that you can serve regardless of how you prepared it that's really the message that both dave and i wanted to share with this video thanks so much for stopping by and to my patreon for supporting my channel if you want me to go back to see dave to learn more of his secrets like how to make a rub and sauce let me know in the comments below as always let me know if you have questions as you know i read all your comments [Music] uh [Music] you

Channel: Harry Soo

Views: 57,882

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, harry soo, slap yo daddy bbq, ribs, pork ribs, bbq ribs, baby back ribs, spare ribs, smoked ribs, barbecue ribs, how to cook ribs, bbq ribs recipe, ribs recipe, baby back ribs recipe, how to make ribs, barbecue ribs recipe, pork ribs recipe, oven baked ribs, how to grill ribs, famous dave's, famous dave's bbq, famous dave's ribs, famous dave's rib rub, dave anderson

Id: HnQ9hHWb1m0

Length: 15min 42sec (942 seconds)

Published: Fri Sep 24 2021