Memphis-Style Smoked Pork and Beef Ribs

Ingredients:

Ribs

• 2 (about 1.8 kg each) beef ribs
• 2 (about 1.3 kg each) pork ribs

Dry marinade for rubbing

• 1.5 cups paprika
• 3/4 cup sugar
• 3 and 3/4 tbsp onion powder

Barbecue sauce

• 2 tbsp. ketchup
• 1 cup of water
• 0.5 cup apple cider vinegar
• 5 tbsp. l. brown sugar
• 5 tablespoons of sugar
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 0.5 tbsp ground black pepper
• 0.5 tbsp onion powder
• 0.5 tbsp. ground mustard seeds

Preparation:

1. Dry marinadeMix all ingredients in a bowl. Store the seasoning in a tightly sealed container for up to 6 months.
   
   Ribs.
   
   Rinse and pat dry the ribs. Place them on a clean cutting board and remove the membrane, the thin skin on the inside of the ribs. Trim off any excess fat and meat and generously rub both sides of the ribs with 1/4 to 1/2 cup of the prepared seasoning. Wrap and refrigerate for at least 8 hours.
2. Preheat grill to 120°C using hickory chips and charcoal.
3. Smoke the ribs over indirect heat with the lid closed. Arrange the ribs on the grill, meaty side down, away from the coals. Smoke the beef ribs for 2 hours, adding more coals if necessary.
4. Then turn them over and smoke for another 45 minutes, until the meat flakes easily with a fork. Smoke pork ribs for 3 hours. Then turn them over and smoke for another hour, or until the meat is cooked through. Remove the finished ribs from the grill.
   
   Dry ribs.
   
   Season the ribs with the dry rub, slice and serve.
5. Wet ribs.
   
   Drizzle ribs with barbecue sauce, slice and serve.
   
   

   Barbecue sauce

   
   In a medium saucepan, combine all sauce ingredients. Bring to a boil. Then reduce heat and simmer, uncovered, stirring frequently, for 1 hour 15 minutes.
   
   Dark ale goes well with this dish.