Subj : 7/4 Nat BBQ Ribz Day - 2
To   : All
From : Dave Drum
Date : Sat Jul 02 2022 14:33:22

July 4 - National Barbecued Spareribs Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Neely's BBQ Memphis-Style Pork Ribs
Categories: Pork, Bbq, Rubs, Sauces
     Yield: 6 Servings

    12 lb (3 slabs) pork spare ribs
          - (also called St. Louis
          - style ribs); untrimmed
          Kosher salt
     2 c  Neely's Barbecue Seasoning;
          - (below, more if desired)
     4 c  Neely's Barbecue Sauce;
          - (below, more if desired)

MMMMM-----------------NEELY'S BARBECUE SEASONING----------------------
 1 1/2 c  Paprika
   3/4 c  Sugar
 3 3/4 tb Onion powder

MMMMM-------------------NEELY'S BARBECUE SAUCE------------------------
     2 c  Ketchup
     1 c  Water
   1/4 c  Light brown sugar
   1/4 c  Granulated sugar
 1 1/2 ts Fresh ground black pepper
 1 1/2 ts Onion powder
 1 1/2 ts Dry mustard powder
     2 tb Fresh lemon juice
     2 tb Worcestershire sauce
   1/2 c  Apple cider vinegar
     2 tb Light corn syrup
     1 tb Neely's Barbecue Seasoning

 MAKE THE RUB: Stir all ingredients in a small bowl. Store
 in an airtight container in a cool, dry place for up to
 six months.

 Makes about 2 1/2 cups

 MAKE THE BBQ SAUCE: Combine all ingredients in a large
 pot. Bring to a boil over high heat, stirring frequently.
 Reduce to low heat and simmer, uncovered, for at least two
 hours, stirring occasionally. Remove from heat and cool.
 Store in a tightly sealed container in the refrigerator
 for up to two months.

 Makes about 2 cups

 MAKE THE RIBS: Rinse the slabs in cold water, pat dry,
 then place on a clean chopping board. Remove the white
 membrane with your fingers. Trim the excess fat and meat
 with a small knife, and use a sharp knife to trim the
 brisket bone, or rib tip. Season both sides of the slabs
 with salt and Neely's Barbecue Seasoning. Refrigerate for
 at least one hour, or up to a day in advance.

 Preheat a grill to 250+|F/120+|C.

 Place the slabs away from the flame, and cook curl-side up
 for about two and a half hours. Flip the slabs, and cook
 about one more hour.

 FOR DRY RIBS: remove the ribs from the grill, then
 sprinkle additional Neely's Barbecue Seasoning on both
 sides of each slab. Slice between the bones and serve.

 FOR WET RIBS: remove the slabs from the grill, then pour
 Neely's Barbecue sauce over the slabs.

 Makes 6 servings

 Source: Down Home with the Neelys: A Southern Family Cookbook

 Recipe from: http://www.recipelink.com

 Uncle Dirty Dave's Archives

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