Neeleys Memphis Style Hickory Smoked Beef And Pork Ribs Recipes

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.

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.

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.

Steps:

• Preheat oven to 300 degrees F.
• Mix rub ingredients together well.
• Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
• Bake meat-side up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
• Serve with favorite BBQ sauce, or dry. (I enjoy them both ways).
• HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.