Ingredients

• 3 to 4 pounds spare ribs
• 4 ounces Neely's Seasoning Mix, recipe follows
• 8 ounces paprika
• 4 ounces sugar
• 2 teaspoons onion powder

Instructions

1. Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
2. Indirect cooking in a barbecue pit is recommended to prevent burning. 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. Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking.
3. Mix all ingredients together in a bowl.