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.
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Mary O'Connor
[email protected]Worst ribs ever.
Richard Copeland
[email protected]These ribs were a huge disappointment. They were tough, dry, and flavorless. I would not recommend this recipe.
Unathi Lephoto
[email protected]I followed the recipe exactly and the ribs turned out tough and dry. I'm not sure what went wrong.
Emeka Igbenoba
[email protected]The ribs were a little too fatty for my taste, but the flavor was good.
Russell Carter
[email protected]These ribs were fall-off-the-bone tender and so flavorful. I will definitely be making these again!
Hikmat Davi123
[email protected]I've never made ribs before, but this recipe made it easy. The ribs turned out great!
Dexter Britton
[email protected]These ribs were delicious! I'm definitely going to make them again.
Evan Paterson
[email protected]Overall, I thought this recipe was pretty good. The ribs were tender and flavorful, but I would have liked them to be a little more smoky. I'll probably experiment with different types of wood chips next time.
Jamya Baker
[email protected]The ribs were a bit dry, but the flavor was good. I think I'll try cooking them for a shorter amount of time next time.
steve campbell
[email protected]These ribs were a little too spicy for my taste, but my husband loved them. I'll probably cut back on the chili powder next time.
Asli Carab
[email protected]I've made this recipe several times and it never disappoints. The ribs are always tender and flavorful. I highly recommend it!
Nokwanda Ntombela
[email protected]These ribs were amazing! The hickory smoke gave them a really unique flavor. I'll definitely be making these again.
Uzair Karim
[email protected]I followed the recipe exactly and the ribs turned out perfect. They were so juicy and flavorful. My family loved them!
Mesbahul Islam
[email protected]This recipe was a hit at my last cookout! The ribs were fall-off-the-bone tender and had a delicious smoky flavor. I'll definitely be making these again.