Memphis-Style Hickory-Smoked Beef and Pork Ribs

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I have made this recipe several times. And to answer the person's question about whether they can be done in the over, the answer is YES!!! That is actually how I start mine.......2 hours or so in the oven at 250 then moved to the grill for about 30 minutes or so.

One thing I have done to the dry rub is add some smoked paprika....this particular time (I have 3 racks of pork ribs in the fridge I used 1/2 C of each smoked and regular and upped the amount of sugar to 1 C, I also added several tablespoons of garlic powder. For the sauce I have added honey and it turned out wonderful.....

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My wife and I wanted to make some ribs on the grill but, I never have. So I found this recipe and it was quick and easy. The ribs were the BEST we ever had! I used the sauce only on half because of my two year old and the sauceless side tasted better. So next time the sauce is for dipping.

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This was by far the best sauce I have ever put on chicken or ribs! I did doctor it up a little with brown sugar and a few other items I found in the cabinet.

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I did not refrigerate with the rub but they where still fantastic! This is a MUST TRY!

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I read some of the reviews before I tried the dry rub on my ribs. It was not sweet so I added more sugar and let them marinate overnight. Still could'nt taste the sweetness through all the paparika. The rub was horrible and my family hated it also. What I did not cook I washed off to prepare them the way I did with another receipe from food network that the family loved.

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I sooo looked forward to your show starting since I am a BBQ guy and smoking is my thing. I just wanted to say (I never comment or sign up for anything but had to for this that your overall recipes have steered me in seasoning directions I probably would not have gone in before. Your show and cooking style is down right awesome. Sorry it took me so long to give you my thumbs up. This particular recipe has pushed me in a direction that has friends and family flocking over when I tell them I am firing up the smoker. I will be trying yet another variation of my recipe today in preparation for my first competition next month. For those that had no luck, I am sure if you know what you are doing that this recipe should come out perfect. Get a GOOD temp guage for your grill or you will not get the right cook time or that extra smoke flavor that finishes the taste.

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BBQ sauce ROCKS! Everything you ever wanted in a BBQ sauce - sweet & sour! Plus it was so easy to make! Thank you Neely's!!

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Thank You, Neely's!
I have made this recipe 5 times now, and every time they get a little better. My husband can't tolerate really spicy BBQ, so the rub was perfect for him. I decided to give the sauce a "kick" and added bourbon whiskey and honey the list of ingredients. It turned out soooo yummy that I made 14 batches of sauce, canned it and gave it and gave as Christmas presents to my family and friends. They were thrilled! :- I will be making and canning more this weekend just so I always have it on hand. No more commercially prepared sauce at our house!

Pat: your instructions on grilling are excellent (video and written. I have burned a lot of ribs on the grill over the years and just about gave up hope of ever making some good ones of my own. They were always ended up a burned mess! Thanks to you, my family and I can enjoy an excellent southern specialty up here in the Wisconsin northwoods!

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Love the Neely's !!!! I made the BBQ sauce and the rub. I love them both. I would love to try this recipe but have no grill. Please tell me these can be made in the oven. I would love to try it.

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My goodness, fit for a king!!! I wouldn't make my ribs any other way now.