Neely's Barbecue
Recipe courtesy The Neelys, owners of some of the best BBQ restaurants in Tennesee
Reviewers love this recipe.
To Make BBQ Ribs:
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub (see BBQ Seasoning/Dry Rub below)
Neely's BBQ Sauce
(see below)
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 the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs 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. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
To Make BBQ Chicken:
2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Italian dressing (recipe below)
1/4 cup Neelys Barbecue Seasoning (recipe below)
1 cup Neelys Barbecue Sauce (recipe below )
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 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 Neelys Barbeque 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 Neelys Barbecue sauce during the last 5 minutes of cooking. Serve with extra sauce.
6 - 8 servings
Neely Italian Dressing (used on chicken, but not ribs):
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neelys BBQ Seasoning (recipe below)
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
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.
Yield: 1 1/2 cups
Neelys BBQ Seasoning/Dry Rub
Note: To make just the 1/4 cup of seasoning called for in the BBQ Chicken recipe, use the measurements in parentheses. Use 2 Tbsp. in the Italian Dressing above, use the rest to season the chicken.
1 1/2 cups paprika (3 Tbsp.)
3/4 cup sugar (1 1/2 Tbsp.)
3 3/4 tablespoons onion powder (1 tsp.)
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Yield: about 2 1/4 cups
Neelys BBQ Sauce:
You may want to cut this recipe in half.
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
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.
Yield: 3 1/2 cups
