Barbecue Class

Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Making a great rub for barbecue ribs isn’t as easy as it sounds, but after months of development in the ChefSteps test kitchen, we’re pretty stoked about this updated version of our existing Rib Rub recipe. Drawing inspiration from Kansas City-style ’cue and its distinctive balance of salty, sweet, savory, and spicy notes, this rub blends the trinity of salt, brown sugar, and paprika with bold aromatic spices.Sprinkled liberally over a rack of baby-backs, this rub will help you achieve barbecue bark bliss whether you’re firing up a smoker in the backyard or cooking up a batch of <a href="https://www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required">sous vide</a> or oven ribs in the great indoors (we’ve got you covered on recipes for all those cooking methods).

Sweet and Spicy Kansas City Barbecue Rub