Neelys Barbecue Seasoning Recipes

NEELY'S BBQ PORK SPARE RIBS

Steps:

• 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 Neely's 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 Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
• For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
• Mix all the ingredients and set aside.
• 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.

NEELY'S BARBECUE SEASONING

Steps:

• Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
• NOTES.
• We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.

THE NEELY'S BARBEQUE SEASONING

Steps:

• Stir together all ingredients in a small bowl.
• Store in an airtight container in a cool, dry place.
• This seasoning will last up to 6 months.

NEELY'S BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

NEELY'S DRY BBQ RIBS

Steps:

• 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.
• 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.
• Mix all ingredients together in a bowl.

BARBECUE CHICKEN

Steps:

• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S BARBEQUE SAUCE

Steps:

• Mix all of the ingredients in a large pot.
• Bring to a boil over high heat, stirring frequently to prevent sticking.
• Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
• If you feel it needs it, add salt to taste.
• Remove from heat, cool, and use as needed.
• Store in a tightly sealed container for up to 2 months.

NEELY'S BBQ SAUCE AND DRY RUB SEASONING

Steps:

• 1. Combine all of the sauce ingredients a large saucepan or dutch oven.
• 2. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce has come to a boil, reduce heat to a simmer for 2 hours.
• 3. This will save a long time in an air tight bottle or container in the refrigerator.
• 4. NEELY'S SEASONING DRY RUB:
• 5. 1 cup paprika ----3 1/2 tablespoons sugar---1/2 teaspoon onion powder ------Mix all ingredients together in a small bowl. If you make extra you can save it in a airtight container or a freezer ziploc baggie for a long time.

NEELY'S BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELYS BBQ DRY RUB

Steps:

• In small bowl combine all ingredients. Stir to combine.
• Store in an airtight container.

NEELY'S BARBECUE SEASONING

Steps:

• Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.

BARBEQUE BAKED BEANS

Steps:

• Preheat oven to 275 degrees F.
• In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELYS' BARBEQUE NACHOS

Steps:

• Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese.
• Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice.
• Mix all ingredients together.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.