Recipe courtesy of The Neelys
Save Recipe Print
Total:
3 hr
Prep:
15 min
Cook:
2 hr 45 min
Yield:
4 to 8 servings
Level:
Intermediate
Total:
3 hr
Prep:
15 min
Cook:
2 hr 45 min
Yield:
4 to 8 servings
Level:
Intermediate

Ingredients

Neely's BBQ Dry Rub:

Directions

Watch how to make this recipe.

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down.

Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Remove from grill.

For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.

Neely's BBQ Dry Rub:

In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.

More from:

Have a Backyard BBQ

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Sunday Rib Roast

Recipe courtesy of Ina Garten

Beef Wellington

Recipe courtesy of Nancy Fuller

Ground Beef Empanadas (Picadillo)

Recipe courtesy of Marcela Valladolid

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Burgundy Beef Stew

Recipe courtesy of Ree Drummond

Memphis-Style Hickory-Smoked Beef and Pork Ribs

Recipe courtesy of The Neelys

Chicago Italian Beef Sandwich

Recipe courtesy of Guy Fieri

Porcini-Rubbed Roast Beef

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword