Neely's Dry BBQ Ribs
- 3 to 4 pounds spare ribs
- 4 ounces Neely's Seasoning Mix, recipe follows
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:
8 ounces paprika
4 ounces sugar
2 teaspoons onion powder
Mix all ingredients together in a bowl.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Patrick and Mark Neely