Neelys Wet Bbq Ribs Recipes

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.

Steps:

• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

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.

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.