St. Louis Rib Rub
Slow cooking over low heat is the key to creating a culinary barbecue masterpiece whether you’re going for ribs or pork steak. For ribs liberally use a St. Louis style barbecue sauce and return the re-sauced ribs to the grill repeatedly for caramelizing. For St. Louis style pork steaks these should be slow grilled until done and then brushed with or dipped in St. Louis bbq sauce and returned to the grill for caramelizing, turning frequently.
The key to this rub is brown sugar which provides the sweetness while the celery salt rounds out the flavor profile, you’ll also find a delicious hickory undertone.
Hand blended from brown sugar, domestic paprika, celery salt, garlic salt, hickory salt, onion powder, ancho chiles, red pepper flakes, fennel seed and black pepper.