Barbecue Ribs and Magic Dust Dry Rub

INGREDIENTS: Mike Mills’s Magic Dust®
½ cup paprika
¼ cup kosher salt, finely ground
¼ cup sugar
2 tablespoons mustard powder
¼ cup chili powder
¼ cup ground cumin
2 tablespoons ground black pepper
¼ cup granulated garlic
2 tablespoons cayenne

STEPS:
Mix all ingredients and store in a tightly covered container. To make it a little more hot and spicy, increase the mustard powder and black pepper to ¼ cup each. Makes about 2 ½ cups.

17th Street BBQ
32 N. 17th Street
Murphysboro, IL 62966
618-684-8902
Eat17bbq.com
Nbbqa.org

SPECIAL EVENT INFORMATION:
The National Barbecue Association (NBBQA) will host its 22nd Anniversary National Conference and Trade Show at the Renaissance Riverview Plaza Hotel in Mobile, Ala., Feb. 19 - 23, 2013.

This fun and informative conference is ideal for restaurateurs, caterers, competition cooks, manufacturers and “backyard” enthusiasts who support the barbecue industry and are interested in learning and networking with others who love barbecue.
Highlights include:

• Keynote luncheon with TheRestaurantExpert.com founder David Peters
• Educational seminars covering multiple topics including Food Presentation for Competition, Food Presentation for Catering, Choosing and Getting the most from a POS System, Using Internet Marketing to Boost Your BBQ, Capitalizing on Seasonal Sales Opportunities, BBQ Food Trucks and more
• Latest innovations in equipment and its use
• Best practices for starting or running a barbecue business
• Bus tours to many different barbecue restaurants for ideas and inspiration
• BBQ Awards of Excellence  

The NBBQA is also celebrating their 22nd anniversary with an Old-Fashioned Barbecue Bash that is open to the public on Saturday, Feb. 23, from 11:00 am – 4:00 p.m. Highlights include:

• A “backyard” competition by the Alabama Barbecue Association
• People’s Choice Awards – sample and vote for your favorite pulled pork, chicken and BBQ sauce
• “How to Q” presentations from well-known pitmasters
• Music and kids activities

Tickets are available to purchase for $20 while supplies last.

“The Old-Fashioned Barbecue Bash is our way of getting the community involved,” said NBBQA Executive Director Jeff Allen. “We’re looking forward to opening our event to the public for this special celebration focused on the art and enjoyment of barbecue.”

For more information or to reserve your Old-Fashioned Barbecue Bash tickets, visit www.nbbqa.org or call (888) 909-2121.

About the Chef:
In the world of barbecue, champion pitmaster Mike MIlls is affectionately known as “The Legend.” He presides over the pits at his seven nationally acclaimed barbecue restaurants—four 17th Street Bar & Grill restaurants in Southern Illinois and three Memphis Championship Barbecue restaurants in Las Vegas. In the early 1990s he was co-captain of the Apple City Barbecue team, one of the most celebrated teams ever on the circuit. He is a four-time World Champion and three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine. He is also the 1992 Grand Champion of the Jack Daniel’s World Invitational Barbecue Cooking Contest and he won the Jack Daniel’s Sauce Contest that year as well. Mike is the barbecue guru at and a partner in Blue Smoke restaurant in New York City. His book, Peace, Love, and Barbecue was nominated for a 2006 James Beard Foundation award and received the 2006 National Barbecue Association Award of Excellence. In October 2008 he was honored with the Pioneer of Barbecue award at the Jack Daniel’s World Invitational Barbecue Cooking Contest. He was inducted into the Barbecue Hall of Fame in February 2010.