• 7/4 Nat BBQ Ribz Day - 2

    From Dave Drum@1:18/200 to All on Saturday, July 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

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