NEELY'S WET BBQ RIBS
Make and share this Neely's Wet BBQ Ribs recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 10h
Yield 1 slab ribs
Number Of Ingredients 13
Steps:
- Bring ingredients for sauce to a boil in a stock pot, then lower heat and cook uncovered for at least 30 minutes.
- Produce a St. Louis style sparerib, by trimming spareribs to remove the upper brisket bone and other excess.
- Rinse ribs, pat dry then sprinkle with Neely's seasoning (recipe posted in my other recipes), rubbing in with your fingers, and covering in plastic wrap and refrigerating for 4-12 hours.
- Prepare your grill for cooking with indirect heat.
- Place ribs, curls pointing up (to retain moisture) over indirect heat at 250F and cook for three hours.
- Turn the ribs and increase the temperature to 300°F Cook for another 2 1/2 hours.
- At this point, begin basting with barbecue sauce for the final 30 minutes of cooking (any longer and the sauce will burn).
- Cook ribs using an indirect grilling method at 250F for the first three hours, then 300F for the last three hours.
Nutrition Facts : Calories 6611.5, Fat 332.4, SaturatedFat 124.1, Cholesterol 1061.4, Sodium 11887.2, Carbohydrate 677.7, Fiber 13.2, Sugar 569.9, Protein 258.4
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.
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS (THE NEELYS) RECIPE - (4.8/5)
Provided by Venzie
Number Of Ingredients 19
Steps:
- Prep 10 min Inactive Prep 8 hr 0 min Cook 6 hr 15 min Total:14 hr 25 min For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve. For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve. For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. For the ribs: 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 of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 250 degrees F using hickory and charcoal. Use indirect heat and cook with the cover down. Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
NEELY'S BARBECUE SEASONING
Provided by Pat Neely
Categories Quick & Easy Backyard BBQ Paprika
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
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.
THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
Show: Down Home with the Neelys Episode: Sunday Supper Time does not include marinating time in fridge (8hrs). I used my gas grill, also using indirect cooking method.
Provided by Luvs 2 Cook
Categories Pork
Time 6h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- For the ribs: 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 of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
- Preheat grill to 250 degrees F. using hickory and charcoal.
- Use indirect heat and cook with the cover down.
- Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
- For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
- For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
- Barbecue Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups.
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