How to Make Neelys' Signature Ribs

Gina First we’re going to start with our Neally’s signature barbecue ribs by marinating them in our secret dry rub. So Pat’s going to pull those ribs, now give me the pork because the pork is always a little sweeter than the beef, I’m sweet, you’re not; and Pat’s going to be the beef cause he is the stud, so Pat: I am the stud, first thing we want to do honey is we’re going to pull the membranes off and we want just to pull the skin off. Gina Why do we pull the membrane up? Pat: Well honey, you got your nails done, why don’t you let daddy help you here? The membrane has the tendency to block the seasoning so we’ll going to pull this off and we want to season these ribs and we want them to cook for about 8 hours. Gina What kind is pulling up the membrane of the pair on the ribs. I’m going to make the barbecue rub which is also the Neally’s seasoning so you get that recipe. What you’re going to need is one and a half cups of paprika, then we’re going to need three-fourths cup of sugar and we need three and three-fourths tablespoon of onion powder. This may seem like a lot of onion powder but it blends in the right amount for the paprika to bring it to a nice balance. Pat: I almost started prepping the pork ribs honey, you know, in the Southern Memphis we have what we call a St. Louis diary; so we’re going to take this pork spare rib and we have to trim it and I’ll trim this curdle and now I’m going to trim the skirt, and so if you leave this on what happens is when you’re cooking it, the top slab of the rib will come done and you have tough meat here. Gina Can I let you taste a little bit? Pat: Yes, I love to taste it. Gina There you go. Good job how is that? Good Pat: It’s good; it’s got the one sweet smoke this ribs with the charcoal and the hickory, you’re going to have one dynamite rib. So now we’re ready for the dry rub honey Gina Can I sprinkle it on that? Pat: You sprinkle it on; one of the reasons that we call it a dry rub even though it’s a barbecue grill seasoning is because we actually want to rub it in so that the seasoning will actually penetrate the rib Gina Is that the barbecue king or what? Pat: I have some more, honey, give me some more, give me some more, alright. Come with another one? Gina Come with it up Pat: No, Sparkle Summit, tell me who you are. Gina I am the sweet fairy. Pat: Alright so then we want to flip it over, we want to turn it Gina Flip it over, rub it down Pat: We want to turn her over and we want to massage this into her, alright? Gina Always got talking about me? Cause I’ll be getting on the table. Now sometimes if you like you can add a little more sugar to make the dry rub sweeter, I’m a girl, I like sweeter; but most people don’t so we’ll just leave the rest to be as is for our friends that’s coming over. Pat: And we’re going to put them in the refrigerator until it’s time to grill. We’d like to have about 2 to 3 hours, the longer the better, sometimes I even do it the night before if I know we’re going to grill the next morning. Pat: We’re going to create some really good flavor before we put these ribs on. Guy 2: Alright, Digga, how’s it coming? Pat: Oh man, we’re coming up really good, we got the Hickory going, the charcoal is fired up, the temperature is right, I say a sun load is reeling. (Voice overlap) Let’s make this happen. Guy 2: So what do you think about this grill Pat: This is a wonderful grill Guy 2: I can remember when we’re kids, you know we always had the charcoal up under here? And you have to be out here all day long, keeping the fire down? Well now because they’re in direct heat, you don’t have to deal with it anymore. All your heat is coming from over here, this is our heat source, this is where everything starts. From there the heat rises, it goes under the neath and it comes out of our fluid. So there we’re putting up pork ribs close to the heat source, we want to put our beef ribs on the far side of the grill, in what less heat. Then we’re on the no thread at all, Patrick, of ever burning our meat or getting over scorch and then black on outside and not done on the inside. We loaded the rib curls side up because overtime in the next hour or two, these ribs will develop their own natural juices a puddle. Now when we get halfway through with cooking the ribs, we’re going to turn; but I’ve got a secret that once we heat two-thirds of the weight cooking, I like to wrap the ribs in foil. Part merely because Patrick, what it does is it creates its own natural juices to continue and within that foil, it really makes everything tender, that’s my own personal secret. Pat: Now I’ll tell you what, we’re going to be the star of this Sunday dinner, that’s for sure. Guy 2: We go, here we go. Gina: Oh yeah, finally, yes! Wow, that looks good, yeah. Pat: That’s why we’re here. Gina: Great job! Guy 2: No, just grab what you want Gina: I’ll take a lot of pork Pat: Save some for leftovers, how about that? You know you’ll do! Now I’ll have you guys know that I prepared all of these all by myself. Everybody: Aww.. Pat: And Gina made the tea.