Smokehouse BBQ Ribs from Dave & Buster's feature tender, slow-cooked pork ribs smothered in smoky barbecue sauce, accompanied by a side of crispy fries, delivering a mouthwatering combination of smoky, savory, and crunchy flavors.
Equipments
- Smoker
- Oven
- Baking tray
- Grill
- Sauce brush
- Tongs
- Knife
- Cutting board
- Fryer
- Fry basket
- Mixing bowl
- Serving platter
- Aluminum foil
- Meat thermometer
Ingredients
- 3 lbs (1.36 kg) pork ribs
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 cup smoky barbecue sauce
- 2 lbs (900g) russet potatoes
- 1 tablespoon vegetable oil
- Salt (for fries)
- Chopped fresh parsley (optional, for garnish)
When preparing the pork ribs, be sure to use kosher salt and smoked paprika to achieve the authentic Smokehouse BBQ flavor. Ensure your meat thermometer reads an internal temperature of 190degF (88degC) for perfectly tender ribs. Russet potatoes are ideal for crispy fries, and tossing them in vegetable oil before frying helps achieve a golden, crunchy texture. Use a smoker or oven for slow-cooking to develop that signature smoky taste found in Smokehouse BBQ Ribs from Dave & Buster's copycat menu. Your ribs will capture the perfect balance of smoky, savory, and tender flavors when following these ingredient tips closely.
Instructions
- Preheat smoker to 225°F (107°C).
- Pat ribs dry with paper towels.
- Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a mixing bowl.
- Rub spice mixture evenly over both sides of ribs.
- Place ribs in the smoker, meat side up.
- Smoke ribs for 3 hours.
- Wrap ribs in aluminum foil and return to smoker for 2 hours.
- Unwrap ribs and brush both sides generously with smoky barbecue sauce using a sauce brush.
- Preheat grill to medium-high heat.
- Grill ribs for 5-10 minutes, basting with more barbecue sauce and turning occasionally, until caramelized.
- Preheat oven to 200°F (93°C) to keep ribs warm if needed.
- Wash and peel russet potatoes.
- Cut potatoes into even 1/4-inch fries.
- Rinse cut potatoes under cold water and pat dry thoroughly with paper towels.
- Heat vegetable oil in fryer or deep pot to 350°F (177°C).
- Fry potatoes in batches for 3-4 minutes until pale and tender.
- Remove fries, drain on paper towels.
- Increase oil temperature to 375°F (190°C).
- Fry potatoes again for 1-2 minutes until golden and crispy.
- Drain fries on fresh paper towels.
- Season fries with salt.
- Cut ribs into individual portions.
- Arrange ribs and fries on a serving platter.
- Garnish with chopped fresh parsley, if desired.
Substitution
Smokehouse BBQ Ribs from Dave & Buster's copycat menu replicate the tender, slow-cooked pork ribs coated in smoky barbecue sauce, served alongside crispy fries. If you don't have a smoker, use an oven set to low heat (around 275degF or 135degC) and wrap the ribs in aluminum foil to retain moisture while slow-cooking. Russet potatoes can be swapped with sweet potatoes for a slightly sweeter, nutrient-rich alternative to classic fries. When brushing on the barbecue sauce, reserve some for serving to enhance the flavor at the table. Use a meat thermometer to ensure ribs reach an internal temperature of 190-203degF (88-95degC) for fall-off-the-bone tenderness.
Tips
Ensure you pat the ribs dry before applying the spice rub to maximize flavor adherence. Use a meat thermometer to confirm the internal temperature reaches at least 190degF (88degC) for tender, fall-off-the-bone ribs. When double frying the russet potatoes, drying them thoroughly before frying prevents oil splatter and promotes crispiness. Your final grill step caramelizes the barbecue sauce, so keep an eye to avoid burning while achieving that smoky glaze.
Nutritions
Your Smokehouse BBQ Ribs from Dave & Buster's offer a rich source of protein primarily from the slow-cooked pork ribs, essential for muscle repair and growth. The smoky barbecue sauce adds flavor but also contributes sugars and sodium, which should be consumed in moderation. Crispy fries made from russet potatoes provide carbohydrates that fuel your body, while frying increases the fat content, adding significant calories. Balancing this meal with vegetables can enhance fiber and micronutrient intake for overall nutrition.
Storage
To store your Smokehouse BBQ Ribs, wrap them tightly in aluminum foil to retain moisture and place them in an airtight container before refrigerating. Keep the ribs in the fridge for up to 3-4 days or freeze for up to 3 months to preserve flavor and texture. When reheating, use a low oven temperature around 250degF (120degC) to gently warm the ribs without drying them out.
Variation or Alternatives
You can substitute pork ribs with beef ribs for a richer flavor, adjusting the smoking time to 4-5 hours for tenderness. Instead of using a smoker, try slow cooking the ribs in a low oven at 225degF (107degC) wrapped tightly in foil, then finish on the grill for caramelization. For a healthier side, bake the fries in the oven with a light coating of vegetable oil at 425degF (220degC) for 25-30 minutes, flipping halfway through for even crispness. Consider mixing chipotle powder into the spice rub for a spicier, smoky kick to your barbecue sauce.
Allergies
Smokehouse BBQ Ribs from Dave & Buster's contain common allergens such as garlic and onion powders, which may cause reactions in sensitive individuals. The smoky barbecue sauce may also include ingredients like soy or gluten, so it's important to check the sauce's label if you have specific allergies. You should always inform the restaurant of any food allergies to ensure your meal is prepared safely.
Why this recipe?
The Smokehouse BBQ Ribs menu from Dave & Buster's restaurant is loved for its tender, smoky ribs glazed in a rich, tangy barbecue sauce that delivers bold, authentic flavors. You can replicate this comfort food at home to enjoy the perfect balance of smoky depth and savory sweetness that satisfies rib enthusiasts. The ribs are slow-cooked to achieve fall-off-the-bone tenderness, making the copycat recipe both rewarding and flavorful. Creating this dish yourself offers a delicious, hands-on experience with the iconic taste that fans crave.