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Memphis-Style Hickory-Smoked Beef and Pork Ribs
Neely's Recipe
SERVES 6
Dry Rub
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Ribs
8 lbs beef spareribs (2 slabs, 4 lbs each)
6 lbs pork spareribs (2 slabs, 3 lbs each)
2 cups neely's bbq dry rub seasonings
BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
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 (push the coals and chops to one side of the grill).
Place ribs meatier side down on the grill away from the flame.
Cook beef 2 hours.
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 large saucepan, combine all ingredients.
Bring mixture to a boil, reduce heat to simmer.
Cooked uncovered, stirring frequently, for 2 hours.
Neely's Recipe
SERVES 6
Dry Rub
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Ribs
8 lbs beef spareribs (2 slabs, 4 lbs each)
6 lbs pork spareribs (2 slabs, 3 lbs each)
2 cups neely's bbq dry rub seasonings
BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
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 (push the coals and chops to one side of the grill).
Place ribs meatier side down on the grill away from the flame.
Cook beef 2 hours.
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 large saucepan, combine all ingredients.
Bring mixture to a boil, reduce heat to simmer.
Cooked uncovered, stirring frequently, for 2 hours.
