Neely’s Bar-B-Que Restaurant Wet BBQ Ribs
32 ounces catsup
16 ounces water
6 ounces brownish sugar
6 ounces granulated sugar
1 tbsp black pepper
1 tbsp onion powder
1 tbsp ground mustard
2 ounces Neely’s Seasoning
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces corn syrup
3 to 4 extra pounds extra ribs
Mix the complying with components:
4 ounces paprika
2 ounces granulated sugar
1 tsp onion powder
Integrate sauce active ingredients in a stockpot. Prepare at a heat as well as give a boil and also mix to stop sticking.
Reduced temperature level and also simmer without cover for at lease Thirty Minutes.
Cut a 3- to 4-pound extra rib (get rid of the top brisket bone and also other extra; this will certainly create a St. Louis design rib).
Rinse and also period rib with Neely’s Seasoning, after that cool for 4 to 12 hrs.
We suggest that ribs are prepared on an indirect bbq pit to avoid burning. The optimal temperature level is 250 levels F for the initial 3 hrs, as well as 300 levels F for the last 3 hrs.
Lots ribs crinkle side up, so the juices will certainly keep their wetness. After 3 hrs, raise and also transform ribs temperature level. Baste ribs with Neely’s bbq sauce throughout the last 30 mins of food preparation so sauce will certainly not shed.