Memphis Style Hickory Smoked beef ribs
These Memphis-style beef and pork ribs are slow-smoked with a bold, paprika-heavy dry rub and infused with rich hickory flavor. Whether you serve them dry or sauced with a tangy homemade BBQ sauce, these ribs deliver that classic Southern smokehouse flavor straight off the grill.
Ingredients
Neely’s Dry Rub
1 1/2 cups paprika
3/4 cup granulated sugar
3 3/4 tablespoons onion powder
Ribs
2 slabs beef spareribs (about 4 pounds each)
2 slabs pork spareribs (about 3 pounds each)
1/4 to 1/2 cup Neely’s Dry Rub (per slab)
Hickory wood and charcoal, for smoking
Neely’s BBQ Sauce (optional, recipe below)
Neely’s BBQ Sauce (Yields ~3½ cups)
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
Instructions
1. Make the Dry Rub
In a bowl, mix together the paprika, sugar, and onion powder. Store in an airtight container for up to 6 months.
2. Prep the Ribs
Rinse and pat the ribs dry.
Remove the membrane from the underside of each rack.
Trim any excess fat.
Generously season both sides of each slab with 1/4 to 1/2 cup of the dry rub.
Wrap the ribs tightly and refrigerate for at least 8 hours, or overnight.
3. Smoke the Ribs
Preheat your grill to 250°F (120°C) using indirect heat with hickory wood and charcoal.
Place ribs meat-side down, away from direct coals.
Beef Ribs: Smoke for 2 hours, then flip and cook for another 45 minutes, or until the ribs bend easily and the meat begins to pull away from the bone.
Pork Ribs: Smoke for 3 hours, flip, and cook for another 1 hour until tender.
4. Prepare the BBQ Sauce (Optional)
In a medium saucepan, combine all sauce ingredients.
Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 1 hour 15 minutes until thickened.
5. Serve
For Dry Ribs: Sprinkle with extra dry rub before slicing and serving.
For Wet Ribs: Brush with Neely’s BBQ Sauce after smoking, slice, and serve warm.
- Pro Tip
Use a water pan in the grill or smoker to help keep the ribs moist throughout the cooking process, especially during long smokes.
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