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Recipe: neely’s bar-b-que restaurant wet bbq ribs

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Neely's Bar-B-Que Restaurant Wet BBQ Ribs

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces granulated sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon 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 pounds spare ribs

Neely's Seasoning

Mix the following ingredients:

4 ounces paprika
2 ounces granulated sugar
1 teaspoon onion powder

Combine sauce ingredients in a stockpot. Cook at a high temperature and bring to a boil and stir to prevent sticking.

Lower temperature and simmer without cover for at lease 30 minutes.

Trim a 3- to 4-pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib).

Rinse and season rib with Neely's Seasoning, then refrigerate for 4 to 12 hours.

We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250 degrees F for the first three hours, and 300 degrees F for the final three hours.

Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn.

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BBQ Tips

Jamie Oliver on preventing burnt BBQ food

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Jamie Oliver shares his tips on preventing your food from getting burnt when barbecuing. Check out more tips and the full range of gas and charcoal BBQ's on http://www.jamieoliverbbq.com.

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BBQ Tips

Grilling Tips: Removing ‘Silver Skin’ from Babybacks

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Grillmaster Barin von Foregger demonstrates how to remove the membrane from the back of a rack of ribs prior to smoking or grilling. This membrane is commonly called silver skin.

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BBQ Tips

Five BBQ Tips for Beginners | Answering Your Questions

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Today I am answering the 5 most common Beginner BBQ questions I get on the Weekend Warrior BBQ Channel.

0:00 Intro to Five BBQ Questions
0:28 Why Do You Spritz / Use a Mop Sauce?
1:27 Baby Back Ribs vs Spare Ribs?
2:31 What is the Best Temperature for Smoking Meat?
4:18 Difference Between Pork Shoulder and Boston Butt?
5:26 Can I Smoke Different Meats at the Same Time?
6:33 Subscribe and Bonus Question

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