Memphis-Style Hickory-Smoked Beef and Pork Ribs

Patrick and Gina Neely

Recipe courtesy The Neelys

Show: Down Home With the NeelysEpisode: Sunday Supper

Picture of Memphis-Style Hickory-Smoked Beef and Pork Ribs Recipe 2 Videos | Photo: Memphis-Style Hickory-Smoked Beef and Pork Ribs Recipe
Rated 5 stars out of 5
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  • Read 91 Reviews
Total Time:
14 hr 25 min
Prep
10 min
Inactive
8 hr 0 min
Cook
6 hr 15 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

Neely's Dry Rub:

  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
  • 2 (about 4 pounds each) slabs beef spareribs
  • 2 (about 3 pounds each) slabs pork spareribs
  • 2 cups Neely's BBQ Dry Rub
  • Neely's BBQ Sauce, recipe follows

Directions

Video: See how the Neelys make this recipe

For the rub:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

For the ribs:

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 250 degrees F using hickory and charcoal.

Use indirect heat and cook with the cover down.

Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.

For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.

For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.

Neely's BBQ Sauce:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Print Recipe

Beer Suggestion for This Recipe

Dark Beer

Dark Beer

Toasty, bracing beer

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Newest Ratings and Reviews

Read all 91 reviews

  • on February 07, 2012

    Flag

    Can't wait to make these again, I used the dry rub from the Neelys Kansas City recipe and the sauce from this recipe, cooked them in the oven and followed the recipe. I seasoned the ribs with the rub overnight. Next time I will make extra sauce and refrigerate for other stuff, way better than that bottled stuff.

    people found this review Helpful.
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  • on January 13, 2012

    Flag

    This was a very good tasting recipe. My brother in law do not like pork or beef ribs, but when he tasted the bbq beef ribs I cooked he could not get enough, he also said that he never have seen beef ribs that size only on the flintstone when it tilted the car over. I will use this recipe over and over again, think I will do a Boston pork butt next.

    people found this review Helpful.
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  • on September 02, 2011

    Flag

    THIER GREAT!!!!!!!!!!

    people found this review Helpful.
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