Best Neeleys Memphis Style Hickory Smoked Beef And Pork Ribs Recipes

THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

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

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 RIBS

Steps:

• 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 each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap 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. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.
• In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.

NEELY'S BBQ PORK SPARE RIBS

Steps:

• Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
• Preheat your grill at 275 degrees F, using hickory wood and charcoal.
• Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
• For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
• For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
• Mix all the ingredients and set aside.
• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS (THE NEELYS) RECIPE - (4.8/5)

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.

STOVE TOP SMOKER HICKORY SMOKED RIBS

Steps:

• Rub the salt, pepper and garlic powder into the ribs and carefully arrange on the rack to allow good circulation of the smoke.
• Place smoker in medium heat and smoke-cook for 45 minutes per pound.
• The smoking stage can be done in advance and refrigerated until just before serving.
• To finish, brush lightly with BBQ sauce and place on a cookie sheet into a 450º oven, watching and turning twice to crisp, or on an outdoor grill for 15 minutes.
• Serve with remainder of BBQ sauce on the side. The ribs will turn out tender with lots of flavor.

DOWN HOME WITH THE NEELYS GREENS AND BEANS

Steps:

• Heat olive oil over medium heat in a large Dutch oven.
• Add onion and garlic slices. Saute until tender about 3 minutes.
• Add the red pepper flakes and salt and pepper; stir until fragrant.
• Add the kale and let saute until it cooks down slightly.
• Add the beans and the chicken stock.
• Cover and let cook for 10 minutes.