Celery, paprika, garlic in a rib rub equals sweet, spicy heaven on a bone!
We seasoned our ribs with the Powderpuff BBQ team’s rib rub recipe, braised them in the oven with a Cider Squirt basting sauce, and finished them off with Bone Suckin’ BBQ sauce. The Bone Suckin’ Sauce is very thin, so it’s a great finishing glaze.
These are the *best* ribs we’ve ever cooked, bar none!!
Apparently, the team’s founder and pit master, Janeyce Michel-Cupito, has temporarily retired.
I found this recipe in Steven Raichlen’s “Sauces, Rubs and Marinades” where he writes
In 1993, Powderpuff won first place in the KC Royal rib competition for these smoky, mahogany-colored ribs. This is all the more remarkable because Janeyce served them Memphis-style (dry) in a city that loves a sweet, sticky barbecue sauce.
This is such a simple rub recipe! I was attracted to it because the base of celery salt sounded so