Smoked Memphis Wet Ribs Recipes

QUICK & EASY MEMPHIS-STYLE BBQ RIBS

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.

SMOKED MEMPHIS 'WET' RIBS

Steps:

• Mix paprika and mustard until blended; rub evenly onto both sides of ribs. Refrigerate 1 hour. Meanwhile, soak wood chips in water.
• Drain wood chips. If using gas grill, place half the chips on each of 2 large sheets of heavy-duty foil; fold each to make packet. Use fork to poke several holes in top of each packet.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 300ºF. Place 1 foil packet over lit burners in bottom of grill. (Or if using charcoal grill, sprinkle half the drained chips directly over hot coals.)
• Place ribs, meat sides up, on grate over unlit area. Grill 2 hours, monitoring for consistent grill temperature and adding remaining wood chips halfway through the grilling time.
• Brush ribs with half the barbecue sauce. Grill 30 min., turning and brushing occasionally with remaining barbecue sauce.

MEMPHIS-STYLE RIBS

Steps:

• Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
• In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
• Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
• Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
• Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
• Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
• Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
• If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
• Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
• Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
• Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
• In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
• Yield: about 2 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 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 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.

SLOW-COOKER MEMPHIS-STYLE RIBS

Steps:

• Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. slow cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with half the seasoning blend; reserve the other half. Cut the ribs into serving-sized pieces; transfer to slow cooker. , Cook, covered, on low until tender, 5-6 hours. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning mixture. Serve ribs with remaining juices.