1 slab pork spare ribs (about 4 pounds)
4-ounces BBQ Seasoning, recipe follows
1 quart BBQ Sauce, recipe follows
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with BBQ Seasoning. Refrigerate for at least 24 hours.
Preheat your grill at 275 degrees F, using hickory wood and charcoal.
Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full “bend” in the slab.
For dry ribs: Pull ribs off grill, sprinkle BBQ Seasoning over entire slab. Cut between the bones and serve.
For wet ribs: Pull ribs off grill, pour BBQ Sauce over slab. Cut between the bones and serve.
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Mix all the ingredients and set aside.
Neely’s BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces BBQ Seasoning
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
Yield: 1 quart sauce