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
 
MMMMM

.... "My doctor gave me two weeks to live. I hope they're in August." Ron Shakes
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