We’re on to a new barbecue rub this summer, and especially like it because it doesn’t have sugar in it, so the rub doesn’t burn on the grill. The recipe comes from the Smokestack restaurant in Kansas City, and we found it in the June 2011 issue of Saveur.
1/2 cup sweet paprika
1/3 cup onion powder
1/4 cup ground black pepper
3 tablespoons celery seeds
3 tablespoons dry mustard powder
3 tablespoons kosher salt
2 tablespoons chili powder
2 racks baby back pork ribs (about 2 pounds each)
Mix all the dry ingredients together. Remove the silver skin from the ribs, and pat the rub all over them.