NEELY'S BBQ PORK SPARE RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h40m
Yield 4 servings
Number Of Ingredients 18
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 NEELEY'S SMOTHERED PORK CHOPS
Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes.
Provided by GingerlyJ
Categories Pork
Time 40m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat the porkchops dry with a paper towel and season with salt and pepper.
- Combine the flour, onion powder, garlic powder, cayenne and paprika.
- Dredge the chops in flour mixture on both sides until lightly coated.
- Heat a cast iron skillet over medium heat and coat with the peanut oil.
- When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
- Remove chops from pan and set aside.
- Add onions to pan and saute until fragrant, about a minute.
- Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
- Slowly whisk in the chicken broth, making sure there are no lumps.
- Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
- Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
- Add hot sauce and stir to combine.
- Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.
NEELYS RUB FOR PORK RECIPE
Provided by jenkid
Number Of Ingredients 5
Steps:
- Mix the paprika, sugar, and onion powder in a bowl. Transfer 3 tbls seasoning to a seperate bowl, (you will use this when making the barbeque sauce), add 2 tbls salt and 3 tbls pepper, and massage on to the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbeque seasoning.)
NEELYS' IF-YOU'VE-GOT-A-SMOKER BBQ PORK
If you've got a smoker or kettle grill, here's your recipe-you'll make much more pulled pork than you need for the nachos, but are you complaining? Ever heard of that Memphis classic, a pulled-pork sandwich? Make some Neely's coleslaw (see page 150), BBQ sauce (see page 37), and toasted hamburger buns, and go to town with the leftovers.
Yield serves 12
Number Of Ingredients 4
Steps:
- Mix together the Neely's barbecue rub, pepper, and salt.
- Rinse the shoulder or butt thoroughly, pat dry with paper towels, and massage the seasoning mixture into the meat. Cover the meat with plastic wrap, and refrigerate for at least 2 hours, or up to 1 day in advance.
- Following the manufacturer's instructions, and, using lump charcoal and 1/2 cup of soaked and drained wood chips for the smoker (or 1 cup for the kettle grill), start a fire, and bring the temperature of the smoker or barbecue grill up to 275 degrees F.
- Place the pork on a rack in the smoker or on the grill. Cover, and cook the meat until a thermometer inserted into the center registers 165 degrees F, turning the pork every hour or so, about 6 hours total. Add more charcoal as needed to maintain the temperature, and more drained wood chips to maintain the smoke level.
- Transfer the pork to a rimmed baking sheet (this is important-you'll want to catch all the flavorful juices), and allow it to stand until cool enough to handle. Shred the pork into bite-sized pieces, and mound on a platter. Pour any juices from the baking sheet over the pork. At this point the pork can be served immediately, or covered with foil and refrigerated for a day.
- If you chill the pork, rewarm it, covered, in a 350-degree oven for about 30 minutes.
NEELY'S GRILLED BBQ PORK CHOPS
I got this recipe from Food Network, off of Paula Deen's show. The Neely's made some beautiful BBQ Pork Chops, and let me tell you, They are to die for!!! Give 'em a try, I'm sure you'll love them!!!
Provided by amievv821
Categories Pork
Time 8h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
- For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
- Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
- Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
- Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
- Place pork chops on grill and cook until internal temperature is 160°F
- Reapply BBQ sauce to pork chops prior to serving.
Nutrition Facts : Calories 630, Fat 18.7, SaturatedFat 5.6, Cholesterol 75, Sodium 1440.5, Carbohydrate 97.2, Fiber 11.5, Sugar 78.3, Protein 29.4
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