Method

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking.  Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally.  Remove from the heat, cool, and use as needed. 

Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

Makes about 2 cups

"Memphis barbecue sauce is known for its sweet and tangy tomato base.  Ours keeps true to that tradition....At the restaurant we simmer the sauce for five hours."  The Neelys

Neely's Barbecue Seasoning

• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Stir together the ingredients in a small bowl.  Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.

Makes about 2 1/2 cups

"For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and "breathe in" the flavors." The Neelys

Reprinted with permission from Down Home with The Neelys, by ©Patrick Neely and Gina Neely, published by Alfred A. Knopf   click for book review

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