Memphis-Style Hickory-Smoked Beef and Pork Ribs

The scent of hickory smoke is a potent time machine. One whiff, and I’m transported back to my childhood, standing beside my grandfather’s massive smoker in his backyard. He’d be tending the fire, a cloud of fragrant smoke swirling around him like a comforting cloak. He always said the key to good ribs was patience, low heat, and a whole lotta love. These Memphis-style ribs, with their perfect balance of sweet, savory, and smoky flavors, capture that feeling and that lesson perfectly.

Recipe Overview

• Prep Time: 14 hours 15 minutes
• Cook Time: 6 hours 45 minutes
• Total Time: 21 hours
• Servings: 6
• Yield: 2 slabs beef ribs, 2 slabs pork ribs
• Dietary Type: Varies depending on sugar content of rub and sauce, generally not gluten-free or vegetarian

Ingredients

Dry Rub

• 1 ½ cups paprika
• ¾ cup sugar
• 3 ¾ tablespoons onion powder

Ribs

• 8 lbs beef short ribs (2 slabs, 4 lbs each)
• 6 lbs pork spareribs (2 slabs, 3 lbs each)
• 2 cups Neely’s BBQ Dry Rub Seasoning (recipe above)

BBQ Sauce

• 2 cups ketchup
• 1 cup water
• ½ cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• ½ tablespoon fresh ground black pepper
• ½ tablespoon onion powder
• ½ tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Equipment Needed

• Large Bowl
• Airtight Container
• Cutting Board
• Plastic Wrap or Large Zip-top Bags
• Grill
• Large Saucepan

Instructions

1. Prepare the Dry Rub: In a large bowl, combine the paprika, sugar, and onion powder. Stir well until thoroughly combined. This dry rub can be stored in an airtight container for up to 6 months, making it convenient for future barbecue sessions.

2. Prepare the Ribs: Rinse the beef and pork ribs under cold water and pat them dry with paper towels. Place the ribs on a clean cutting board.

3. Remove the Membrane: Locate the thin, silvery membrane on the underside of each slab of ribs. This membrane can become tough during cooking, so it’s best to remove it. To do this, use a knife to loosen one end of the membrane, then grip it with a paper towel and pull it off completely. This step may require some patience, but it’s well worth the effort.

4. Trim Excess Fat: Trim any excess fat and any loose pieces of meat from the ribs. This will help ensure even cooking and prevent flare-ups on the grill.

5. Apply the Dry Rub: Generously season both sides of the ribs with the Neely’s BBQ Dry Rub, using approximately ¼ to ½ cup per slab. Make sure to coat the ribs evenly, pressing the rub into the meat.

6. Marinate the Ribs: Wrap the seasoned ribs tightly in plastic wrap or place them in large zip-top bags. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors of the rub to fully permeate the meat. This marination period is crucial for developing the signature Memphis flavor.

7. Prepare the Grill: Preheat your grill to 250 degrees F (121 degrees C) using hickory wood and charcoal. The hickory will impart a wonderful smoky flavor to the ribs.

8. Set Up for Indirect Heat: Arrange the coals and wood chips on one side of the grill, creating an indirect heat zone. This prevents the ribs from cooking too quickly and burning.

9. Cook the Beef Ribs: Place the beef ribs, meatier side down, on the grill away from the flames. Cook for 2 hours. Then, turn the ribs and cook for an additional 45 minutes, or until the ribs “bend” and the meat easily separates from the bone when poked with a fork.

10. Cook the Pork Ribs: Place the pork ribs, meatier side down, on the grill away from the flames. Cook for 3 hours. Then, turn the ribs and cook for another hour, or until the ribs “bend” and the meat easily separates from the bone.

11. Remove from Grill: Once both the beef and pork ribs are cooked to the correct tenderness, remove them from the grill.

12. Prepare the BBQ Sauce: While the ribs are smoking, prepare the BBQ sauce. In a large saucepan, combine the ketchup, water, apple cider vinegar, light brown sugar, sugar, black pepper, onion powder, ground mustard, lemon juice, and Worcestershire sauce.

13. Simmer the BBQ Sauce: Bring the sauce mixture to a boil over medium heat. Then, reduce the heat to low and simmer, uncovered, for 2 hours, stirring frequently to prevent sticking. The sauce will thicken and the flavors will meld together during this process.

14. Serve Dry or Wet: You now have a choice of serving the ribs dry or wet.

    • For Dry Ribs: Sprinkle extra Neely’s BBQ seasoning over the ribs.
    • For Wet Ribs: Coat the ribs with the prepared Neely’s BBQ sauce.

15. Cut and Serve: Cut the ribs between the bones and serve immediately.

Expert Tips & Tricks

• Temperature is Key: Maintaining a consistent temperature of 250 degrees F (121 degrees C) is essential for perfectly cooked ribs. Use a reliable grill thermometer to monitor the temperature throughout the cooking process.
• Moisture Control: To prevent the ribs from drying out, you can add a water pan to the grill. Place a pan filled with water near the heat source to create steam and keep the ribs moist.
• The Bend Test: The “bend test” is a reliable way to check for doneness. Pick up the slab of ribs with tongs; if they bend easily and the meat cracks, they’re ready.
• Don’t Overcook: Overcooked ribs will be dry and tough. Be sure to check for doneness regularly and remove the ribs from the grill as soon as they’re ready.
• Wood Choice: While hickory is traditional for Memphis-style ribs, you can experiment with other wood types such as apple, cherry, or pecan for different flavor profiles.
• Spice Level: If you want to adjust the level of spice, adjust the amount of black pepper in the BBQ sauce.

Serving & Storage Suggestions

Serve the ribs hot off the grill with your favorite barbecue sides, such as coleslaw, baked beans, and potato salad. For an authentic Memphis experience, serve with white bread and dill pickle slices.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake in a preheated oven at 300 degrees F (149 degrees C) until warmed through. You can also reheat them on the grill over low heat.

For longer storage, freeze the ribs in freezer-safe bags or containers for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	3972.6 kcal	N/A
Calories from Fat	2968 g	75%
Total Fat	329.9 g	507%
Saturated Fat	130.3 g	651%
Cholesterol	824 mg	274%
Sodium	1611.9 mg	67%
Total Carbohydrate	86.9 g	28%
Dietary Fiber	10.7 g	42%
Sugars	68.4 g	N/A
Protein	163.5 g	327%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to the dry rub for a spicier flavor.
• Sweeten the Sauce: Substitute honey or maple syrup for the sugar in the BBQ sauce for a richer, more complex sweetness.
• Vinegar Variation: Experiment with different types of vinegar in the BBQ sauce, such as rice vinegar or balsamic vinegar, for a unique twist.
• Mustard Variation: Use Dijon mustard in place of the ground mustard for a tangier taste.

FAQs (Frequently Asked Questions)

Q: Why is it important to remove the membrane from the underside of the ribs?
A: The membrane can become tough and chewy during cooking, preventing the rub and smoke from penetrating the meat effectively. Removing it ensures a more tender and flavorful final product.

Q: How can I tell if my grill is at the correct temperature?
A: Use a reliable grill thermometer to monitor the temperature inside the grill. Place the thermometer near the ribs to get an accurate reading.

Q: What if I don’t have hickory wood?
A: You can substitute other wood types such as apple, cherry, or pecan, but hickory provides the most authentic Memphis flavor.

Q: Can I use this dry rub on other meats besides ribs?
A: Absolutely! This dry rub is also excellent on chicken, pork shoulder, and beef brisket.

Q: How can I prevent my ribs from drying out during cooking?
A: Maintain a consistent temperature, add a water pan to the grill, and avoid overcooking the ribs.

Final Thoughts

Get ready to transport yourself to barbecue heaven with these Memphis-style hickory-smoked beef and pork ribs. The combination of the flavorful dry rub, slow smoking process, and tangy BBQ sauce creates a truly unforgettable culinary experience. Don’t be intimidated by the long cooking time – the results are well worth the effort. Gather your friends and family, fire up the grill, and prepare to be amazed. Don’t forget to share your barbecue adventures with us, and let us know what sides you paired with these amazing ribs! Happy grilling!