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.
So now you have a good idea on what makes up the different nuances of St. Louis style bbq except for one last critical step and that is at the very beginning -- the seasoning or rub. You need a good rub to balance the sauce and this one has some sweetness with a touch of sassy-attitude that best reflects what you'd find in a local St. Louis neighborhood.
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. This rub was a family secret given to us by a St. Louis native.
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.
One ounce hand packed in bag.