Memphis-Style Barbecued Pork Ribs
- 2 cups Neely's Barbecue Seasoning
- Four 3-pound slabs pork spare ribs (also called St. Louis-style ribs)
- plus more
- 4 cups
Neely's Barbecue Sauce
- Kosher salt
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 ...