Neelys Kansas City Style Pork Ribs Food

NEELY'S BBQ PORK SPARE RIBS

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.

NEELY'S KANSAS CITY STYLE PORK RIBS

Steps:

• Dry Rub:.
• Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
• If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
• If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
• Kansas City Barbeque Sauce:.
• In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
• Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
• Makes 3 cups sauce.

THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

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.

THE NEELEY'S KANSAS CITY BABY BACK RIBS DRY RUB AND COOK METHOD

Steps:

• Mix all the dry rub ingredients together.
• Rub desired amount onto a rack of baby back ribs.
• Cover with plastic wrap and let sit in refrigerator for 24 hours before grilling.
• Heat your charcoal grill and prepare it to use your smoker attachment. If you do not have a smoker (we don't) just situate the charcoals to one side of the grill.
• When grill is heated and the flames go away place rack of ribs, skin side up, on the grill on the opposite side that the charcoals are on. This makes for cooking with indirect heat.
• Cook ribs on grill for 5 or 6 hours, turning and basting with your favorite BBQ sauce (ours is Sweet Baby Rays hickory and brown sugar) every 30 minutes. Temperature of grill should be around 225 degrees.