March 19, 2008
The Neelys' Memphis-Style Hickory-Smoked Beef and Pork Ribs
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Recipe courtesy of the Neelys
2 (about 3 pounds each) slabs pork spareribs
2 (about 4 pounds each) slabs beef spareribs
2 cups Neely's BBQ Dry Rub, recipe follows
Neely's BBQ sauce, recipe follows
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 Dry 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 to one side of the grill).
Place ribs meatier side down on the grill away from the flame. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
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.
For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between bones and serve.
For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 6 hours, 15 minutes
Inactive Prep Time: 8 hours
Ease of preparation: easy
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
All ingredients to a bowl and stir until combined.
Yield: about 2 cups