Kansas City Style Pork Ribs
Show: Down Home With the Neelys
Episode: Dinner Date
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- Recipe categories: Meat, Pork,
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Average Rating:
Total Reviews: 88
Showing 41-50 of 88
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By paulsicari_2732447
Arlington, VA
on June 06, 2010
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This recipe is spot on delicious. The rub and barbecue sauce worked perfectly together with just enough heat and just enough sweet. As I was getting ready to put the ribs on the grill, my regulator died so I ended up cooking them in the oven. I used baby back ribs, so I lowered the temp to 325. I served this with a mildly seasoned pasta salad and corn-on-the-cob. It was a big hit.
By yekols_11898438
Bainbridge, PA
on June 06, 2010
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I have never written a review before for anything; felt I had to for this one. Just finished dinner with the family all 9 of ?em. Made this pretty much to the recipe except for the dry mustard I didn?t have any (oops I did add a table spoon of prepared mustard to the sauce to make up for it. Half way through the process I ran out of propane so it took longer than it should have but even with that these ribs were the best I have ever made (and that comes from 9 at the table. Great Ribs If you try this take your time and coat them often with the sauce remember low and slow. The rub does have some heat to it but if you coat the ribs with the sauce often enough it drops the heat and adds some great sweetness. Neelys Thanks for great ribs!
By jane.thompson_9...
Aliquippa, PA
on June 05, 2010
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I was really proud of myself after I made these ribs. FINALLY, I can make and serve ribs as if they were made by a pro! And talk about tender! This was alot easier than I imagined, too.
Everybody loved them and I now have a southern style summer dish to serve
that I know will please a crowd.
Worth all the time, too.
By khutch_12901641
siloam springs, 42
on June 03, 2010
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I tried the rub for pork ribs and they were great! Family really like the flavor will use again!!!!!
By rod_8306821
Destin, FL
on May 31, 2010
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I never cooked ribs without smoke. Smoke should be done within the first hour of cooking. (about 8 oz - not soaked in water. After that, it will take about 3-4 more hours at 225 indirect. Rub is right on and is good, hot is OK. If you like to baste with BBQ sauce, do it on HI heat for the last 15 minutes to get a nice crust.
By osageacresfarm_...
Granville, OH
on April 11, 2010
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The dry rub on the rubs is a gratifiying BBQ!
By mcws1_12645659
Port Clinton, 75
on March 13, 2010
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I thought I was a rib chief but this dry rub makes all the difference. I did on the outside grill today with the sauce all I can say is great job Neelys.
By justaci_12006677
Jacksonville, 48
on March 11, 2010
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I made these ribs for a girl friends day out. We ate like pigletts. They were tender and favorful with or without the sause.
Thanks Neelys
By latricejj_12689473
overland park, 55
on February 25, 2010
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I made these ribs without the sauce and they were great . The rub is so flavorful.
By jmbooth32_6204506
Plymouth, MI
on February 20, 2010
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These ribs are the best. Every time I make them I have to make extra just for the leftovers! They are so easy to make and the flavor is just wonderful! Don't substitute the smoked paprika - the smokiness adds just the right touch. When I want impress my guests there's only one place to go...THE NEELYS!