Ribs Recipe: Memphis Dry Rub Smoked BBQ Ribs

RIBS RECIPE ALERT!!!

Memphis is famous for their unique ribs recipes. Their use of dry rub coupled with low and slow smoking makes an important ribs recipe worth the reputation.

Memphis Smoked Dry Rub Ribs Recipe

Here’s two awesome ribs recipes with a video on how to make amazing and authentic smoked Memphis dry rub ribs. The recipe includes the Neely’s famous Memphis Smoked BBQ Ribs Recipe and video by the BBQPitBoys. They have a great website that you should check out.

The Neely’s ribs boosted them to national fame as they landed a cooking show on Food Network. In 2013 they closed their Memphis based restaurants. We were lucky that they shared their bbq dry rub, bbq sauce and ribs recipes via FoodNetwork. Click Here to Read the original the full FoodNetwork BBQ Rib Recipe

Ribs Recipe: Memphis Smoked BBQ Ribs

Ingredients:


Neely’s Dry Rub Recipe:

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

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.






Neely’s BBQ Sauce

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

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.


For the BBQ 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.

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 BBQ ribs: Sprinkle extra Neely’s BBQ seasoning over ribs, cut bones and serve.
For wet BBQ ribs: Coat ribs with Neely’s BBQ sauce, cut and serve.

Happy Q-ing!

Author: Staff

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