Memphis-Style Hickory-Smoked Beef and Pork Ribs

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We did these ribs in our smoker set at 250 degrees and it turned out great. The sauce has now become a regular in our house. I don't buy BBQ sauce anymore. These especially go great with the sweet and spicy coleslaw, which in my opinion is better than KFC's and is a big hit at family get togethers. As far as it being a "true Memphis style rub".....bet that person doesn't have their own cooking show or famous BBQ restaurant like the Neelys do.

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Who cares what people think the rub was great. Because we have smaller childern we we did not use sauce. But to be honest you really did not need the sauce if you follow the recipe CORRECTLY and let them sit for some time they turn out great. Thank You Neelys the Harrell Family loves this recipe. .

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Hate to say it but a true Memphis style rub doesnt contain sugar....especially white sugar....I've heard of using brown sugar to counter the spiciness of maybe the cayenne but not white sugar....sorry

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I boiled the ribs for 1.5 hours then let them sit in the BBQ sauce before BBQing another 2 hours on low.

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if recipes got any easier, then i'd be cooking a lot more often. this recipe was such an ease! i made only the pork rib.. the dry rub! yum... it really gives it a robust smoky yummy barbeque taste. plus i had the dry rub rubbed in well over 12 hours so that probably helped too.. i didn't follow it to the tee with the temperature... since i was going with a smaller grill, i used a makeshift indirect grill, but still used hickory chips and charcoal. my first attempt at making smoked bbq ribs was a success thanks to this recipe... the colors came out wonderful and the flavors were fantabulous.

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Headline stolen from the Neely's themselves..

I just got done making these for the 2nd time and felt compelled to write my first ever review on FN.com.

Delicious! Awesome! Best ribs ever!

I made them with baby back ribs and followed the directions and video exactly (almost.

I cooked them on indirect heat on a big Weber gas grill with smoker. I used hickory chips and cooked at 250 for a total of 4 hours. 3 hours I cooked with full smoke meaty side down. The last 45 minutes I cooked them wrapped in heavy duty foil. The last 15-20 minutes, I brushed the ribs with sauce and put the last batch of wood in the smoker.

Fantastic! The entire family loves them!

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Smoked the ribs with Hickory on our gas grill. I created a pocket from heavy duty foil and placed hickory pellets in it with one tiny hole to let the smoke release into the ribs. The ribs were on the other side of the grill, away from heat.

I would leave the ribs in for another hour, but they were good with the 4 hour total. I also added a little cayenne to the dry rub and brown sugar, instead of white sugar. Great barb sauce!!

This is a winner!

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Beef ribs were great. Sauce was incredible. however I did change the recipe on the wet sauce. I added 3 oz of bourbon. Wow is all I can say.

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Don't try pork ribs @ 270. Clearly explain the correct way to grill pork ribs? Maybe I got a bad piece of meat? pork spareribs, but 3.5 hours @ 270 is WRONG! THIS WAS 4.5 LB. of pork sparerib.I had to keep extending "Dinner will be ready" three times. No tenderness in these ribs. Don't try pork ribs @ 270.

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I made these for july 4 and they turned out to be some of the best ribs i have ever had.I have never made ribs before, never used a smoker before, but for my first time i did pretty good. i made their sauce exactly as it says in the recipe and it turned out to be the best part of the ribs. now for the rub i combined their recipe with another rub recipe i found online and it turned out great. I had trouble maintaining the temp of the smoker but for my first time using it was not that bad. it is easy to make, sauce is incredible, ribs taste awesome, it was a lot of fun to make, and great to see everyone enjoying them at the party. Thank You Neelys!