A bone-sucking rib recipe, plus the fixings

Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning and refrigerate the for at least 8 hours. Preheat your grill at 250 degrees, using hickory and charcoal. Place the slab on the grill away from the flame (using indirect heat). Cook the slab for approximately 2-1/2 hours with the curl side up.  Flip the over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.

For dry ribs: Pull ribs off of grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut bones and serve.

Neely's BBQ Sauce
Combine sauce ingredients in a stockpot, cook at a high temperature and bring to a boil. Stir to prevent sticking. Lower temperature and simmer without cover for at least 3 hours.

Neely's BBQ Seasoning
Simply mix the ingredients and set aside.

In a large skillet, heat oil over medium heat. Add peppers, onion, Lawry's garlic salt. Cook the mixture, stirring frequently for 3 to 4 minutes. Add Lawry's Original Spaghetti Sauce Spices & Seasonings, bring to a boil, reduce eat and add Neely's BBQ Sauce, stir frequently to prevent sticking. Place spaghetti and meat into slow cooker and top with barbecue spaghetti sauce, cover at low temperature for 1 hour.

Mix all ingredients thoroughly, chill for 1 hour and serve.

Pour into a metal or glass baking dish. Mix all ingredients and stir. Cook the beans in oven at 250 degrees for 1 hour or until cooked thoroughly.