QUICK & EASY MEMPHIS-STYLE BBQ RIBS
A friend of mine who loves barbecue gave me her recipe for ribs. Use just enough of the spice mixture to rub over them before baking, and sprinkle on the rest later. -Jennifer Ross, Arlington, TN
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.
Nutrition Facts : Calories 497 calories, Fat 32g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2066mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
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
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.
MEMPHIS-STYLE RIBS
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Beef Rib Tailgating Grill Grill/Barbecue Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
- 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
- 4. Set up the grill for indirect grilling and place a large drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat it to medium.
- 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
- 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
- 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
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 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.
More about "memphis style hickory smoked beef ribs recipes"
RECIPE: THE NEELY'S MEMPHIS-STYLE HICKORY-SMOKED …
From mojosavings.com
MEMPHIS STYLE SMOKED SPARE RIBS RECIPE | GIRLCARNIVORE
From girlcarnivore.com
SMOKED MEMPHIS-STYLE BEEF RIBS RECIPE - DELISHABLY
From delishably.com
Estimated Reading Time 2 mins
SLOW-SMOKED MEMPHIS-STYLE RIBS BY RAY SHEEHAN
From bbqnewsletter.com
Estimated Reading Time 1 min
MEMPHIS STYLE DRY RUB RIBS - HEY GRILL, HEY
From heygrillhey.com
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS RECIPE | FOOD …
From zlate.gpt.net-freaks.com
6 BEST SMOKED RIB RECIPES TO TRY AT HOME AND PLACES
From smokegears.com
THE SAUCEMAN’S SIGNATURE SMOKED BBQ RIBS
From cookiesbbq.com
SMOKED BEEF SHORT RIBS RECIPE ON OLE HICKORY SMOKER
From howtobbqright.com
MEMPHIS-STYLE RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
EASY BBQ BEEF PLATE RIBS - MR. BAR-B-Q
From mrbarbq.com
A SMOKED MEATLOAF RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
BEST MEMPHIS STYLE HICKORY SMOKED BEEF AND PORK RIBS RECIPES
From alicerecipes.com
MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS – RECIPES NETWORK
From recipenet.org
MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS RECIPE | THE NEELYS
From zlate.gpt.net-freaks.com
MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS | RECIPE | BEEF RIBS, RIB ...
From pinterest.com
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS – RECIPES …
From recipenet.org
CREAMY WHITE CHICKEN CHILI RECIPE - CHEF BILLY PARISI
From billyparisi.com
SMOKED BEEF RIBS - THE COUNTRY COOK
From thecountrycook.net
You'll also love