Ingredients for Memphis Style Hickory Smoked Beef And Pork Ribs
- 1/4 cup paprika
- sugar
- 2 tablespoons onion powder
- 4-5 lbs beef short ribs
- 2 racks (4-5 lbs) pork spareribs
- dry rub seasonings (enough to generously coat ribs)
- 1 1/2 cups ketchup
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 3/4 cup light brown sugar
- 1 tablespoon and 1 teaspoon fresh ground black pepper
- 1 teaspoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon salt
- hickory wood chips (for smoking)
- BBQ sauce (for basting as needed)
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How to Make Memphis Style Hickory Smoked Beef And Pork Ribs
- Prepare the Memphis-style dry rub by combining brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, cayenne pepper (if using), and salt in a bowl. Mix well.
- Generously apply the dry rub to both the beef and pork ribs, ensuring all surfaces are coated.
- Preheat your smoker to 225°F (107°C) using hickory wood chips.
- Place the ribs on the smoker grates, ensuring they have enough space for even smoking.
- Smoke the ribs for approximately 6-8 hours, or until the beef ribs are tender and easily pull apart, and pork ribs are tender and slightly sticky. Spray ribs with apple cider vinegar every hour.
- Once the ribs reach desired tenderness, lightly baste with your favorite BBQ sauce during the last 30 minutes of smoking.
- Remove the ribs from the smoker and let them rest for 10-15 minutes before serving. Slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
273g
Fat
651g
Carbs
28g
