Recipe courtesy of Mark Neely and Pat Neely

Neely's Dry BBQ Ribs

  • Level: Easy
  • Total: 10 hr 18 min
  • Prep: 18 min
  • Inactive: 4 hr
  • Cook: 6 hr
  • Yield: 4 servings
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Ingredients

3 to 4 pounds spare ribs

4 ounces Neely's Seasoning Mix, recipe follows

Neely's Seasoning Mix:

8 ounces paprika

4 ounces sugar

2 teaspoons onion powder

Directions

  1. 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.
  2. 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:

  1. Mix all ingredients together in a bowl.

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