Memphis-Style Hickory-Smoked Beef and Pork Ribs

  • For the dry rub
  • 135g paprika
  • 160g sugar
  • 3 3/4 tbsps onion powder
  • For the spareribs
  • 2 (about 1.8kg) slabs beef spareribs
  • 2 (about 1.35kg) slabs pork spareribs
  • 180g neely's bbq dry rub
  • For the bbq sauce
  • 500ml ketchup
  • 250ml water
  • 125ml apple cider vinegar
  • 5 tbsps light brown sugar
  • 5 tbsps caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp worcestershire sauce
  • 1/2 tbsp fresh ground black pepper
  • 1/2 tbsp onion powder
  • 1/2 tbsp ground mustard
For the rub:
1) Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

For the ribs:
1) 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.

2) Liberally season both sides of the ribs with the bbq rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

3) Preheat barbecue to around 125C using hickory and charcoal. Use indirect heat and cook with the cover down.

4) Place ribs, meatier side down, on the barbecue away from the coals. Cook beef for 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 for 3 hours. Turn and cook another hour, or until ribs bend. Remove from barbecue.

For the bbq sauce:
1) In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.

2) Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

3) Serve alongside ribs or coat the ribs with the bbq sauce.

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