Steven Raichlen's Barbecue! Bible


ST. LOUIS RIBS

WHAT YOU REALLY WANT–ST. LOUIS STYLE RIBS
BABY BACK RIBS.jpg

Above are the ribs I made recently for a photo shoot for Fine Cooking magazine–story to come out in June. The recipe for the rub is as follows:

1/4 cup each sea salt, brown sugar, and sweet paprika
2 tablespoons each smoked paprika and freshly ground black pepper
1 tablespoon each mustard powder and onion powder
1 teaspoon each cumin and celery seed

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