Neelys Barbecue Seasoning Recipes

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NEELY'S BBQ PORK SPARE RIBS



Neely's BBQ Pork Spare Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT3h40m

Yield 4 servings

Number Of Ingredients 18

1 slab pork spare ribs (about 4 pounds)
4-ounces Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning (recipe above)

Steps:

  • Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
  • Preheat your grill at 275 degrees F, using hickory wood and charcoal.
  • Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
  • For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
  • For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
  • Mix all the ingredients and set aside.
  • Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

THE NEELY'S BARBEQUE SEASONING



The Neely's Barbeque Seasoning image

This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. The original recipe calls for white sugar, I added the optional garlic powder and black pepper.

Provided by Sharon123

Categories     Low Cholesterol

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 5

1 1/2 cups paprika
3/4 cup sugar (white or try brown)
3 3/4 tablespoons onion powder
1 tablespoon garlic powder (optional)
1 teaspoon fresh ground black pepper (optional)

Steps:

  • Stir together all ingredients in a small bowl.
  • Store in an airtight container in a cool, dry place.
  • This seasoning will last up to 6 months.

Nutrition Facts : Calories 451.6, Fat 8.5, SaturatedFat 1.4, Sodium 52.5, Carbohydrate 103.4, Fiber 24.4, Sugar 67.3, Protein 10.3

NEELY'S BARBECUE SEASONING



Neely's Barbecue Seasoning image

Provided by Pat Neely

Categories     Quick & Easy     Backyard BBQ     Paprika

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 1/2 cups paprika
3/4 cups sugar
3 3/4 tablespoons onion powder

Steps:

  • Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.

NEELY'S BARBECUE SEASONING



Neely's Barbecue Seasoning image

Pat Neely: In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That's certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years. Now that we are passing our family secrets along to you, it's your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that's better than our own! Of course, the keys to full-flavored barbecue-indeed, one of the keys to any great-tasting dish-are fresh ingredients and spices. Don't be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices. Everyone down South knows that a good grill seasoning (or "dry rub," as it's called in Memphis) begins with paprika. We use the basic paprika that is not labeled "sweet" or "hot." The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint. Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and "breathe in" the flavors.

Provided by By The Lake

Categories     Low Cholesterol

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 3

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
  • NOTES.
  • We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.

Nutrition Facts : Calories 459.6, Fat 8.7, SaturatedFat 1.4, Sodium 28.1, Carbohydrate 105.3, Fiber 25.4, Sugar 70.5, Protein 10.8

NEELY'S BARBECUE SAUCE



Neely's Barbecue Sauce image

Provided by Pat Neely

Categories     Sauce     Backyard BBQ     Summer

Yield Makes about 2 cups

Number Of Ingredients 12

2 cups ketchup
1 cup water
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Steps:

  • Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

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