Neelys Seasoning Recipes

NEELY'S BBQ PORK SPARE RIBS

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.

NEELY'S DRY RUB

Steps:

• Mix everything together and place in an airtight container

NEELY'S DRY BBQ RIBS

Steps:

• Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
• Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking.
• Mix all ingredients together in a bowl.

THE NEELY'S BARBEQUE SEASONING

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.

NEELYS BBQ DRY RUB

Steps:

• In small bowl combine all ingredients. Stir to combine.
• Store in an airtight container.

NEELY'S BARBECUE SEASONING

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

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.

NEELY'S SEASONING

Steps:

• Mix ingredients together.
• Use as needed to season meat for barbecue.

NEELY'S BBQ SAUCE AND DRY RUB SEASONING

Steps:

• 1. Combine all of the sauce ingredients a large saucepan or dutch oven.
• 2. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce has come to a boil, reduce heat to a simmer for 2 hours.
• 3. This will save a long time in an air tight bottle or container in the refrigerator.
• 4. NEELY'S SEASONING DRY RUB:
• 5. 1 cup paprika ----3 1/2 tablespoons sugar---1/2 teaspoon onion powder ------Mix all ingredients together in a small bowl. If you make extra you can save it in a airtight container or a freezer ziploc baggie for a long time.