Neely's BBQ Seasoning-
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Mix all the ingredients and set aside.
Neely's BBQ Sauce-
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning
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.
Yield- 1 quart sauce
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.
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Preheat your grill at 275 degrees F, using hickory wood and charcoal.
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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.
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For wet ribs- Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
Originally Submitted
5/24/2010
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