Memphis-Style Hickory-Smoked Beef Ribs


Total:3 hr Prep: 15 min Cook: 2 hr 45 min
Yield: 4 to 8 servings
Level: Intermediate

4 (about 4 pounds each) slabs beef spareribs
2 cups Neely’s BBQ Dry Rub, recipe follows
Neely’s BBQ Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Watch how to make this recipe.

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.

BBQ Dry Rub:
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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