Best 5 Memphis Style Hickory Smoked Beef Ribs Recipes
Memphis style hickory smoked beef ribs are a classic dish that is sure to please any barbecue lover. The key to making great smoked ribs is in the preparation and the cooking process. This article will guide you through the steps of making delicious Memphis style hickory smoked beef ribs, from selecting the right ribs to cooking them to perfection. You'll learn how to choose the best ribs, prepare them for smoking, season them with a flavorful rub, and cook them low and slow over hickory wood. By following these steps, you'll be able to create a mouthwatering dish that will have your friends and family asking for more.
Let's cook with our recipes!
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
Provided by Food Network
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
Show: Down Home with the Neelys Episode: Sunday Supper Time does not include marinating time in fridge (8hrs). I used my gas grill, also using indirect cooking method.
Provided by Luvs 2 Cook
Categories Pork
Time 6h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Barbecue 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.
MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 3h
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- 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 each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap 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. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.
- In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
This recipe is courtesy The Neelys who have a new show on the foodnetwork, "Down Home with the Neelys". They were both so cute, and looked like they new what they were doing in the kitchen!
Provided by cookiedog
Categories Pork
Time 14h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS (THE NEELYS) RECIPE - (4.8/5)
Provided by Venzie
Number Of Ingredients 19
Steps:
- Prep 10 min Inactive Prep 8 hr 0 min Cook 6 hr 15 min Total:14 hr 25 min 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. 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.
Tips:
- Choose high-quality beef ribs for the best flavor and texture. Look for ribs that are meaty, well-marbled, and free of blemishes.
- Use a dry rub to enhance the flavor of the ribs. A typical Memphis-style dry rub includes paprika, garlic powder, onion powder, brown sugar, and chili powder.
- Smoke the ribs over hickory wood for a classic smoky flavor. If you don't have a smoker, you can also use a charcoal grill or oven.
- Cook the ribs low and slow until they are tender and fall off the bone. This usually takes several hours, so be patient!
- Baste the ribs with a mixture of apple cider vinegar and water during the last hour of cooking to keep them moist and flavorful.
- Serve the ribs with your favorite sides, such as coleslaw, baked beans, or potato salad.
Conclusion:
Memphis-style hickory smoked beef ribs are a delicious and flavorful dish that is perfect for any occasion. By following these tips, you can make ribs that are fall-off-the-bone tender and packed with flavor. So fire up your smoker and get started!
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