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Memphis-Style Hickory-Smoked Beef and Pork Ribs Recipe

Memphis-Style Hickory-Smoked Beef and Pork Ribs

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Average Rating:

Total Reviews: 98

Showing 81-90 of 98

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  • on March 18, 2008

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    I love this show!!! The Neelys are a wonderful couple and the by-play between them is great to see. It is nice to see a show with a couple that has fun in the kitchen together, like each other and can joke about family. I am glad I saw the show before I made the ribs. The trick with the foil during the last hour of cooking made a difference in the ribs. I tried it both ways and the foil wrapped ones were much more moist and had a richer taste. I did add a little cayane pepper to the rub to give it a little heat the second time I made these. The sauce is really good too. I put it on the side for dipping and I will be making this one and the beer steak sauce (from another episode instead of buying sauce in the future. Thanks again for such good food and a fun show.

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  • on March 14, 2008

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    I really enjoyed the banter and the true affection between the Neelys. His wife is the heart of the family, and her loving yet teasing comments to "mama-in-law" were so cute and funny I actually laughed out loud! It's about time Food Network brought a little spice to its shows! The bbq is great!

    Question: Can they or anyone recommend an oven version of their ribs? Temp and time for both beef & pork ribs?

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  • on March 11, 2008

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    finger lickin good!
    newark

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  • on March 08, 2008

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    Lived in Memphis, TN for 9 years in Cordova. We now live in Chicago.
    You just can't get ribs like in Chicago.
    Great taste and sure fire to work every time.

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  • on March 07, 2008

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    Loved the rub. Loved the Sauce. Everything was delicious

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  • on February 28, 2008

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    Ive used the sauce twice and it is outstanding to say the least. The first time I used it in the recipe given using pork ribs. But then I tried it on so Beer Braised ribs so good.

    Also if your looking for a different flaror us Pure Maple Syrup in the sauce, makes it even better

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  • on February 28, 2008

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    How much sugar do you use? 3/4 cup, 3/4 tablespoon or teaspoon?

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  • on February 25, 2008

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    First, let me say that I enjoy the Neelys. The prudes here that object to their banter obviously are residing north of the Mason/Dixon and don't get it!
    I'm a big fan of dry rub, but this one just doesn't cut it. I LOVE trying new ideas, but after trying this my wife told me to just stick with my tried and true method for ribs. I use an over the counter pecan rub (I don't want to promote a retail product here; do a google search... that is fantastic.
    I did like the barbeque sauce however, and will make it again (rates up with the Deen brothers recipe available here on FoodTV.
    Sorry, Neelys, like the show, not the rub!

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  • on February 23, 2008

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    I tried this recipe last week and my whole family loved, loved it...my husband went out and bought more ribs this weekend because he wants them again...the bbq sauce is the best I have ever...it's my family's new favorite sauce...I also tried the broccoli and cheese cornbread which we demolished(some reason you cant rate it under the cornbread but any way the meal is my husband new favorite meal, he was up in the middle of the night eating again...I just love the Neelys and the show please keep up the good work FORGET THE HATERS!!!!!!!

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  • on February 21, 2008

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    I now live in Los Angeles and I never find really great BBQ like from my childhood. I'd grown up outside of Memphis and eating bar-b-que from Interstate BBQ. My hubbie & I watched the show & made the ribs and they were sooooooo good! We ate them two days in a row & I can't wait for summer to make them for a party!

    Thanks Neely's, we're fans forever!

    Lisa

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