Black Canyon Angus Beef

Memphis-Style Beef Smoked Back Ribs

Memphis-Style Beef Smoked Back Ribs

These ribs are perfect for your next family gathering!

  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 off excess fat and meat. Liberally season both sides of each slab with ¼ to ½ cup Neely’s BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
  2. Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down.
  3. Place ribs, meatier side down, on the grill away from the coals. Cook beef for 2 hours, adding more coals as needed. Turn and cook for 45minutes more, or until the ribs “bend” and the meat easily separates from the bone using a fork. Remove from grill.
  4. For dry ribs: Sprinkle extra Neely’s BBQ Dry Rub over ribs, cut between the bones and serve.

Neely’s BBQ Dry Rub:
In a bowl stir together the paprika, sugar, and onion powder until combined. Keep in an airtight container for up to 6 months.


4 (about 4 pounds each) slabs beef spareribs
2 cups Neely’s BBQ Dry Rub
– 1 ½ cups paprika
– ¾ cup sugar
– 3 ¾ tablespoons onion power