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 Neelys Barbecue Sauce

1. For the ribs:
2. Rinse the rib slabs in cold water, and pat dry with paper towels.
3. Place the slabs on a clean chopping board.
4. Using your fingers, pull off the thick white membrane.
5. Use a small knife to trim off the excess fat and meat.
6. Using a sharp knife, trim off the brisket bone (or rib tip).
7. Season both sides of the slab with salt and Neelys Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
8. When youre ready to cook the ribs, preheat the grill to 250F, preferably using a combination of hickory wood and charcoal.
9. Place the slab on the grill away from (not directly over) the flame (using indirect heat).
10. Cook the slab curl-side up for approximately 2 1/2 hours.
11. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full bend in the slab (see Notes).
12. For dry ribs, pull the ribs off the grill, and sprinkle more Neelys Barbecue Seasoning over the entire slab.
13. Cut between the bones and serve.
14. For wet ribs, pull the ribs off the grill, and pour Neelys Barbecue Sauce over the slab.
15. Slice between the bones into individual portions, and serve.

pork spare ribs, kosher salt, barbecue sauce

Taken from www.cookstr.com/recipes/memphis-style-barbecued-pork-ribs (may not work)