Memphis-Style Hickory-Smoked Beef Ribs

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Simple and delish.

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Remember, when cooking/smoking ribs, take them out of the refer an hour before cooking. Also, make sure the bbq is up to temp. Just because the coals are hot does'nt mean the bbq is ready.

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This recipe was easy and delicious. Note: Follow directions. One cannot make
"Hickory-Smoked" ribs on a gas grill.

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These were absolutely delicious. Using a offset smoker on my grill, like the Neelys, keeping the temperature where it needed to be was no problem. Would work in a Weber using an indirect set-up. You go Pat and Gina.......you rock!

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I'm now going on 4 hours after the ribs hit the grill using this technique. While I'm sure it would work if you could maintain even heat for the entire cooking time, it is difficult to do this on a standard-size commercial gas grill. God forbid you open the thing to baste them on occasion. The ribs closest to the heat get done much sooner than those further away from the heat. I've already served one slab while two others have been on the grill a half hour longer.

Don't do this if you are entertaining and have to have things done on time unless you have a set up where all the ribs are an even distance from the heat.

I would be willing to wager someone gets sick from eating undercooked meat using this technique.