While you’re preparing your grill and barbecue pit for some spring cooking, Food Network’s duo and barbecue experts, Pat and Gina Neely share tips on how to get delicious meat filled with smoked flavor!
Check out the video below.
Memphis-Style Barbecued Pork Ribs
- Four 3-pound slabs pork spare ribs (also called St. Louis–style ribs), untrimmed
- Kosher salt
- 2 cups Neely’s Barbecue Seasoning, plus more, as desired
- 4 cups Neely’s Barbecue Sauce
Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely’s Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
Click here to get the directions and check out their food choices for the perfect cookout.