Recipe courtesy of Mark Neely
and
Pat Neely
Neely's Dry BBQ Ribs
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- Level: Easy
- Total: 10 hr 18 min
- Prep: 18 min
- Inactive: 4 hr
- Cook: 6 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1373
- Total Fat
- 100 g
- Saturated Fat
- 31 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 20 g
- Sugar
- 34 g
- Protein
- 70 g
- Cholesterol
- 318 mg
- Sodium
- 361 mg
- Level: Easy
- Total: 10 hr 18 min
- Prep: 18 min
- Inactive: 4 hr
- Cook: 6 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1373
- Total Fat
- 100 g
- Saturated Fat
- 31 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 20 g
- Sugar
- 34 g
- Protein
- 70 g
- Cholesterol
- 318 mg
- Sodium
- 361 mg
Ingredients
Neely's Seasoning Mix:
Directions
- 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.
Neely's Seasoning Mix:
- Mix all ingredients together in a bowl.
