MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 3h
Yield 4 to 8 servings
Number Of Ingredients 5
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.
OVEN-SMOKED RIBS
It took a few tries, but I finally came up with what I'd call "smoke kissed" ribs in my oven. I started with a dry rub; it's the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago. Then I used a roasting pan and aluminum foil to cobble together a smoker. It's a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 225 degrees. While oven heats, mix together dry ingredients and rub them all over pork.
- Layer bottom of roasting pan with hickory or oak chips and add enough water to create a shallow pool coating bottom of pan and moistening chips; do not drown them.
- Put a rack over chips and put rubbed meat on rack. Cover entire roasting pan tightly with foil, making a tent at top so smoke-flavored steam can circulate around meat. Bake for 2 1/2 to 3 hours, or until meat is cooked and tender.
- Carefully remove foil from pan and run ribs under broiler, watching carefully, until nicely crisp and browned, about 5 minutes.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 51 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED RIB RUB RECIPE
Everyone loves some good barbecue pork ribs. Even for barbecue fanatics, though, it can be tough to get ribs as delicious as the kind you get from a quality restaurant.
Provided by cavetools
Categories Main Course
Number Of Ingredients 12
Steps:
- Mix your dry spices together in a small bowl or other container.
- If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
- Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
- Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
- Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
- Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
- This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
- Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
- Fill your smoker halfway with charcoal and light it.
- Close the lid and allow it to start heating up.
- If you're using a thermometer, it should read around 225 degrees Fahrenheit.
- When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
- This gives the wood a chance to start smoking and the new material a chance to burn.
- After another ten minutes or so, you're finally ready to cook.
- Place your ribs meat side up into the center of your smoker and close the lid.
- Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
- You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
- As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
- Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
- Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
- This both flavors the meat and helps keep the outside moist during the long cooking process.
- In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
- If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
- After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
- This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
- Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
- Once the ribs have rested, it's time to eat.
Nutrition Facts : ServingSize 3.5 g, Calories 10 kcal
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.
HICKORY SMOKED/BBQ BABY BACK RIBS
The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article.
Provided by Steve_G
Categories Pork
Time 4h30m
Yield 2 Racks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
- Place ribs in brine and refrigerate for one hour.
- Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
- Remove ribs from the brine (after the hour) and pat dry with paper towels.
- Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
- Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
- Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
- Do not use lighter fluid, a fire starter chimney is the best method.
- Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
- Turn the meat 180 degrees and over every 30 minutes.
- Add some more coals/wood in about 2 hours.
- Smoke ribs for a total of 4 hours.
- Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
- It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
- For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
- Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
- Brush some on the meat for the last 5-10 minutes of the cooking process if desired.
HICKORY-SMOKED BABY BACK RIBS
These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.
Provided by Rob Rainford
Categories Grill/Barbecue Pork Pork Rib Fourth of July Juneteenth Molasses Cumin Vinegar Backyard BBQ Summer
Yield Makes 4 to 6 servings
Number Of Ingredients 21
Steps:
- The Rainford Method
- For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
- With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
- Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
- Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
- Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
- Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
- Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
- The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.
SMOKED PORK RIBS
Steps:
- Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.)
- Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back.
- In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.)
- When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes.
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.
More about "hickory smoked pork ribs recipes"
THE BEST SMOKED PORK RIBS RECIPE EVER - SWEET CS DESIGNS
From sweetcsdesigns.com
4.9/5 (188)Calories 3197 per serving
HICKORY SMOKED COUNTRY STYLE PORK RIBS - GIRLS CAN GRILL
From girlscangrill.com
4.6/5 (14)Category Main CourseCuisine American, BarbecueCalories 385 per serving
- Layer the sliced onion onto the bottom of an aluminum half pan. Add the smoked ribs. Cover with barbecue sauce. Cover the pan with foil and return to the smoker.
HICKORY-SMOKED SPARE RIBS RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6-8Estimated Reading Time 7 minsCategory GRILL, MAINS, MEAT
- Prepare the ribs: Peel the membrane from the back of each rack of ribs. Rinse the ribs under cold water and pat dry with paper towels.
- Season the ribs with salt, using ½ teaspoon kosher salt for each pound of ribs. After rubbing the salt evenly over the ribs, season each rack with rub, rubbing about 2 tablespoons evenly over each rack. Refrigerate the racks until ready to smoke, up to several hours.
- Meanwhile, prepare your smoker or grill to cook over low, indirect heat. Set up a drip pan underneath where the ribs will smoke, and fill with water. Shortly before cooking, adjust the heat as needed to maintain a temperature around 250 degrees, and add hickory chips to start smoking. Meanwhile, prepare your baste: In a bowl, whisk together the vinegar, water and mustard.
- Place a rib rack over the drip pan and slide the ribs onto the racks. Adjust the heat as needed (add several coals to either side of the grill as needed if using a kettle grill) to maintain the ambient temperature (about 250 degrees). Replenish the chips as needed to keep smoking. Baste the ribs every 30 minutes or so to keep it moist.
SMOKED PORK RIBS RECIPE | OKLAHOMA JOE’S AUSTRALIA SMOKERS ...
From oklahomajoes.com.au
Servings 4
- Insert a butter knife between the membrane and one of the rib bones. Grab and pull the membrane with paper towels to remove it completely.
- In a bowl, combine brown sugar, paprika, salt, pepper and garlic powder. Brush the ribs with yellow mustard and season on both sides with the dry rub mixture.
- Place the ribs in your smoker and toss a few wood chunks onto hot coals for smoking. Cook the ribs for 3 hours.
HICKORY SMOKED SPARE RIBS - AMERICAN SPICE RECIPES
From recipes.americanspice.com
Estimated Reading Time 1 min
SMOKED PORK SPARE RIBS RECIPE | BRADLEY SMOKERS | ELECTRIC ...
From bradleysmoker.com
Estimated Reading Time 3 mins
HOW TO SMOKE RIBS IN AN ELECTRIC SMOKER (WALKTHROUGH & RECIPE)
From theonlinegrill.com
4.3/5 (10)Category Main CourseCuisine American, BBQTotal Time 4 hrs 30 mins
- Remove membrane by getting purchase with your hands, and insert knife between skin and rib rack. Pull away and use scissors or knife to remove any remaining parts of membrane.
SMOKED PORK SPARE RIBS RECIPE | TRAEGER GRILLS
From traeger.com
4.2/5 (27)Category Pork
- When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Grill: 250 ˚F.
- If your butcher hasn't done so already, remove the silver-skin on the back of the ribs and trim off any excess fat. Ingredients. 2 Rack (6 lb) pork spare ribs, trimmed.
- Season the ribs on all sides with Traeger Pork & Poultry rub. Ingredients. 3 Tablespoon Traeger Pork & Poultry Rub.
- Arrange the racks of spare ribs on the grill grate, bone-side down and cook for 3 to 4 hours. After the first hour, spray the ribs with apple juice. Continue spraying every hour after that with apple juice.
- Start checking the temp after 2 hours. The finished internal temperature should be 203°F, about 3 to 4 hours. Grill: 250 ˚F. Probe: 203 ˚F. Ingredients. 8 Ounce Traeger BBQ Sauce.
- When the internal temperature registers 203°F, brush the ribs on all sides with Traeger BBQ sauce of your choice. Return ribs to the grill and cook for an additional 30 to 60 minutes to tighten the sauce.
- To serve, cut each slab in half or into individual ribs and serve with additional BBQ sauce on the side. Enjoy! Recommended Products: Traeger Apple BBQ Wood Pellets.
HICKORY SMOKED ST. LOUIS STYLE RIBS RECIPE - TOMCAT BBQ
From tomcatbbq.com
5/5 (16)Category MeatsCuisine BBQTotal Time 5 hrs 40 mins
- Remove the membrane from the back of the ribs. Remove any dangling pieces of meat or fat. If using a full sparerib, also remove the breastbone, rib tips, and square off the ends of the rack.
- Apply a binder of olive oil, hot sauce, or mustard to both sides of the ribs. Evenly sprinkle dry rub on the ribs, completely coating both sides. Gently rub into the meat to ensure the dry rub sticks.
- Smoke the ribs, uncovered, for 3 hours at 225 degrees. Use hickory wood logs, chunks, or pellets (optional). Spritz the ribs with apple cider vinegar or apple juice every half hour to keep them moist.
- Individually wrap the racks in heavy duty aluminum foil, dull side out, and return to the BBQ. Increase the temperature to 250, and cook for an additional 2 hours.
HICKORY SMOKED PORK RIBS WITH PALEO BBQ SAUCE - GIRL CARNIVORE
From girlcarnivore.com
Reviews 9Estimated Reading Time 5 mins
- Pat the ribs dry and arrange on a clean work surface. Remove the the thin membrain from back the ribs carefully with a knife. Combine the rub ingrediants and pat onto the ribs in a heavy layer on all sides. Set aside.
- Preheat the smoker to 225 degrees F and soak your wood as recommended by the manufacturer (20 minutes for chips, 30 minutes for small chunks and so on - always read the label just to be sure). When the smoker is ready, smoke the ribs for 4 to 6 hours, adding more wood as needed.
- Saute the onions in the cooking fat in a large skillet over medium-high heat until soft, 5 to 7 minutes. Add the garlic and stir to combine. Cook for 30 seconds. Reduce the heat to medium. Add the tomato paste and mix in until rust colored and coating everything (about 30 seconds). Stir in the sauce and pineapple juice. Whisk in the vinegar, lemon juice, and coconut aminos to combine. Lastly, whisk in the spices, the chipotle chili powder, mustard, paprika, chili powder, and all spice. Let simmer on low for 10 minutes. Season with salt and pepper as needed.
HICKORY-SMOKED PORK RIBS RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Sprinkle wet hickory chips over grey-white coals. Place water pan in smoker, and fill with hot water.
- Place lower food rack on appropriate Shelf in smoker. Place ribs on shelf; cover with smoker lid, and cook about 3 1/2 hours. Remove lid, and baste ribs with barbecue sauce during last 5 minutes of cooking; replace lid immediately after basting. Serve rem ining sauce with ribs .
SMOKED PORK RIBS | OKLAHOMA JOE'S®
From oklahomajoes.com
4.5/5 (28)Servings 4Cuisine AmericanCategory Entree
HICKORY PORK RIBS – CROCK-POT
From crockpot.com.au
MEMPHIS STYLE HICKORY SMOKED BEEF AND PORK RIBS RECIPE
From crecipe.com
HICKORY SMOKED 3-2-1 PORK LOIN BACKRIBS - SMOKIN' PETE'S BBQ
From smokinpetebbq.com
HICKORY-SMOKED PORK RIBS RECIPE
From crecipe.com
HICKORY SMOKED PORK RIBS - YOUTUBE
From youtube.com
SMOKED RIBS RECIPE FOR THE MOST ENJOYABLE BBQ PARTY
From themeatstick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love