Memphis Style Hickory Smoked Beef and Pork Ribs
Experience the rich, smoky taste of authentic Memphis barbecue with these Hickory Smoked Beef and Pork Ribs. This recipe combines tender racks of meat with a bold, flavorful dry rub featuring paprika, brown sugar, and a hint of cayenne. Slowly smoked over hickory wood at low heat, these ribs are spritzed with a tangy apple cider vinegar mixture for incredible moisture and depth of flavor. Perfectly cooked to fall-off-the-bone tenderness, they are a true celebration of Southern cooking. Serve them alongside classic barbecue sides like coleslaw or cornbread for an unforgettable meal. Whether you're a pitmaster or a beginner, this recipe is your gateway to mastering smoked ribs!
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Recipe Information
Ingredients
- 2 racks Pork ribs
- 2 racks Beef ribs
- 3 tablespoons Paprika
- 2 tablespoons Brown sugar
- 2 tablespoons Salt
- 1 tablespoon Ground black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Dry mustard
- 2 tablespoons Olive oil
- 4 cups Hickory wood chips
- 1 cup Apple cider vinegar
- 1 cup Water
Instructions
Remove the membrane from the back of the pork and beef ribs by loosening it with a knife and pulling it off completely.
In a small bowl, mix together paprika, brown sugar, salt, ground black pepper, garlic powder, onion powder, cayenne pepper, and dry mustard to create the dry rub.
Rub the ribs with olive oil to help the seasoning stick, then generously coat both sides of the ribs with the dry rub. Press the rub into the meat to ensure even coverage. Let the ribs rest for at least 30 minutes, or refrigerate overnight for maximum flavor.
Soak the hickory wood chips in water for at least 30 minutes prior to smoking.
Preheat your smoker to 225°F (107°C) and set it up for indirect heat cooking. Add the soaked hickory wood chips to the smoker’s wood tray or directly to the coals for a steady stream of smoke.
In a small spray bottle, combine apple cider vinegar and water. Set aside for spritzing the ribs as they cook.
Place the ribs in the smoker, bone-side down. Close the smoker lid and let the ribs smoke for approximately 5 hours, maintaining a consistent temperature of 225°F.
Every hour, check the ribs and spritz them with the apple cider vinegar and water mixture to keep them moist and enhance the smoky flavor.
After 4-5 hours, check for tenderness by inserting a toothpick into the meat between the bones. When the toothpick slides in with no resistance, the ribs are done.
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing.
Serve the ribs warm with your favorite barbecue sides like coleslaw, baked beans, or cornbread. Enjoy the rich, smoky flavors of Memphis-style barbecue!
Nutrition Facts
Calories |
9219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 733.3 g | 940% | |
| Saturated Fat | 301.7 g | 1508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2790 mg | 930% | |
| Sodium | 16837 mg | 732% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 21.2 g | ||
| Protein | 603.2 g | 1206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 94.0 mg | 522% | |
| Potassium | 10333 mg | 220% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
