Place the necks into a large saucepan and cover with water, add the simmering ingredients then simmer for 1 hour to tenderise and remove excess fat. Remove necks and allow to cool and drain until they can be handled.
Apply the rub by hand and refrigerate in a sealed container overnight.
Wrap the individual pieces in foil and cook as follows:
Oven:170 degrees C for 30 minutes.
BBQ (with hood, indirect heat): 150 degrees C for 2 hours, turn 1/2 time.
BBQ (plate/grill): lowest heat for 40 minutes, turn 1/2 way.