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Prep Time: 240 Minutes Cook Time: 360 Minutes |
Ready In: 600 Minutes Servings: 1 |
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From Patrick Neely of Neely's Bar-B-Que Restaurant in Memphis, Tenn Ingredients:
32 ounces ketchup |
16 ounces water |
6 ounces brown sugar |
6 ounces white sugar |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon ground mustard |
2 ounces neely's seasoning (neely's seasoning) |
2 ounces lemon juice |
2 ounces worcestershire sauce |
8 ounces apple cider vinegar |
2 ounces corn syrup |
3 -4 lbs pork spareribs |
Directions:
1. Bring ingredients for sauce to a boil in a stock pot, then lower heat and cook uncovered for at least 30 minutes.
2. Produce a St. Louis style sparerib, by trimming spareribs to remove the upper brisket bone and other excess.
3. Rinse ribs, pat dry then sprinkle with Neely's seasoning (recipe posted in my other recipes), rubbing in with your fingers, and covering in plastic wrap and refrigerating for 4-12 hours.
4. Prepare your grill for cooking with indirect heat.
5. Place ribs, curls pointing up (to retain moisture) over indirect heat at 250F and cook for three hours.
6. Turn the ribs and increase the temperature to 300°F Cook for another 2 1/2 hours.
7. At this point, begin basting with barbecue sauce for the final 30 minutes of cooking (any longer and the sauce will burn).
8. Cook ribs using an indirect grilling method at 250F for the first three hours, then 300F for the last three hours.
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