NEELY'S PORK SHOULDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 6h10m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Rinse butt thoroughly and sprinkle Neely's BBQ seasoning over entire butt. Massage seasoning into meat.
- Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour.
- Preheat oven to 275 degrees F.
- Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart.
- Serve with Neely's BBQ sauce or sprinkle Neely's BBQ seasoning onto meat.
- Mix all ingredients together.
- 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.
BBQ ROAST PORK
Provided by Patrick and Gina Neely : Food Network
Time 14h5m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F.
- Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
- BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
- Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
- Remove the pork from the oven and let rest for 10 minutes before slicing.
NEELY'S DRY RUB
Neely's Dry Rub is perfect for steak, ribs, chicken, and more.
Provided by Jennifer Sikora
Categories Sauces and Condiments
Time 5m
Number Of Ingredients 3
Steps:
- Mix everything together and place in an airtight container
Nutrition Facts : Calories 54 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 8 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
NEELY'S DRY BBQ RIBS
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.
KANSAS CITY STYLE PORK RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT4h15m
Yield 4 large/8 small portions
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 3 cups
NEELY'S BBQ PORK SPARE RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h40m
Yield 4 servings
Number Of Ingredients 18
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 BBQ SAUCE AND DRY RUB SEASONING
This is very good sauce and dry rub to use on just about any kind of meat for BBQ. The Neely's are famous for their BBQ restaurants.
Provided by Bernice Mosteller
Categories Other Sauces
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Combine all of the sauce ingredients a large saucepan or dutch oven.
- 2. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce has come to a boil, reduce heat to a simmer for 2 hours.
- 3. This will save a long time in an air tight bottle or container in the refrigerator.
- 4. NEELY'S SEASONING DRY RUB:
- 5. 1 cup paprika ----3 1/2 tablespoons sugar---1/2 teaspoon onion powder ------Mix all ingredients together in a small bowl. If you make extra you can save it in a airtight container or a freezer ziploc baggie for a long time.
NEELYS BBQ DRY RUB
From Cooking with Paula Deen magazine May-June 2008. This recipe ws developed by The Neely's. Rub on both sides of your choice of spare ribs (beef or pork). Wrap in foil and refrigerate at least 8 hours, then grill.
Provided by Kerena
Categories Low Cholesterol
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- In small bowl combine all ingredients. Stir to combine.
- Store in an airtight container.
Nutrition Facts : Calories 282.2, Fat 5.3, SaturatedFat 0.9, Sodium 32.8, Carbohydrate 64.6, Fiber 15.2, Sugar 42.1, Protein 6.4
NEELY'S WET BBQ RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 10h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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 30 minutes. Meanwhile, 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. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
- Mix all ingredients together in a bowl.
NEELY'S BBQ SAUCE
Slather your next barbecue with the Neelys' BBQ Sauce recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories condiment
Time 1h20m
Yield 3 1/2 cups
Number Of Ingredients 10
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.
NEELYS RUB FOR PORK RECIPE
Provided by jenkid
Number Of Ingredients 5
Steps:
- Mix the paprika, sugar, and onion powder in a bowl. Transfer 3 tbls seasoning to a seperate bowl, (you will use this when making the barbeque sauce), add 2 tbls salt and 3 tbls pepper, and massage on to the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbeque seasoning.)
NEELY'S KANSAS CITY STYLE PORK RIBS
The Neeley's have a cooking show on Food Network, and I love their recipes. If you love ribs like I do, you have got to TRY THESE!!! These ribs have some spice to them, so if you are making them for the kiddos or for those that don't like spicy food, reduce the amount of cayenne pepper to your liking. PLEASE NOTE: The preparation time does not include the time it takes for the ribs to sit in the fridge with the rub on (1-24 hrs.) ALSO: It takes 3-4 hours, depending on whether you slow cook them on the grill or in the oven.
Provided by Lindas Busy Kitchen
Categories Pork
Time 4h15m
Yield 4 large or 8 small
Number Of Ingredients 21
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.
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