Neely's dry BBQ ribs

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Ingredients

  • For the ribs:

  • 1.4-1.8kg spare ribs
  • 115g Neely's seasoning mix, recipe follows
  • For Neely's seasoning mix:
  • 225g paprika
  • 115g caster sugar
  • 2 tsp onion powder

Use imperial measurements

Method

How to make Neely's dry BBQ ribs

1) 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 4-12 hrs.

2) Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 120C (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 150C for the final 3 hours. Sprinkle the ribs with Neely's seasoning mix during the last 30 minutes of cooking.

Neely's seasoning mix:
Mix all ingredients together in a bowl.

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