Kansas City Style Dry Rub Recipes

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KANSAS CITY STYLE DRY RUB



Kansas City Style Dry Rub image

I got this rub from an Internet BBQ newsletter. Although meant for ribs it could also be used for chicken.

Provided by rocket_j_dawg

Categories     < 15 Mins

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

1 cup sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard
1 tablespoon cayenne pepper

Steps:

  • Combine all of the ingredients and evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best.
  • 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature.
  • Cook using your favorite method.

KANSAS CITY DRY RUB



Kansas City Dry Rub image

Make and share this Kansas City Dry Rub recipe from Food.com.

Provided by Sgt. Pepper

Categories     < 15 Mins

Time 10m

Yield 2/3 cup

Number Of Ingredients 9

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon white sugar
1 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon chili powder
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon dry mustard

Steps:

  • Combine all the ingredients in a bowl and mix well.
  • Store any unused rub in a sealed container in the freezer.

KANSAS CITY STYLE PORK RIBS



Kansas City Style Pork Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT4h15m

Yield 4 large/8 small portions

Number Of Ingredients 21

2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
  • If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
  • If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
  • In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
  • Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
  • 3 cups

KANSAS CITY SWEET AND SMOKY BARBECUE RUB



Kansas City Sweet and Smoky Barbecue Rub image

Sweet rather than salty, flavorful rather than fiery, this seasoning mix contains mustard in the style of a Memphis rub and chili powder in the style of Texas.

Provided by Steven Raichlen

Categories     Grill/Barbecue     Spice     Paprika     Ginger     Kansas City     Kansas

Yield Makes about 2 1/2 cups

Number Of Ingredients 14

2/3 cup packed light brown sugar
2/3 cup granulated sugar
1/2 cup sweet or smoked paprika
1/4 cup seasoned salt, preferably Basic Seasoned Salt, or a good commercial brand, such as Lawry's
1/4 cup homemade smoked salt, or use a good commercial brand
1/4 cup onion salt
1/4 cup celery salt
2 tablespoons freshly ground black pepper
2 tablespoons pure chile powder (not a blend)
2 teaspoons mustard powder
1 teaspoon poultry seasoning
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne pepper

Steps:

  • Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several weeks.

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