Neely's Dry BBQ Ribs

1. 1

   Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib.

2. 2

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

3. 3

   Indirect cooking in a barbecue pit is recommended to prevent burning.

4. 4

   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.

5. 5

   Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking.

6. 6

   8 ounces paprika

7. 7

   4 ounces sugar

8. 8

   2 teaspoons onion powder

9. 9

   Mix all ingredients together in a bowl.

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