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How to trim them in to St. Louis cut, rubbing them, and cooking them.
 

 

Dry Rub:

2 Tbsp paprika

1 Tbsp black pepper

1 Tbsp coarse salt

1 Tbsp brown sugar

1/2 Tbsp chili powder

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

1 tsp cayenne.

 

Rib Sauce: 
6 oz tomato paste
6 oz water
6 oz vinegar (white, cider, or a mixture of both)
1+ Tbsp molasses
1+ Tbsp white sugar
1 tsp chili powder
1 tsp celery salt
1 tsp black pepper

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