KANSAS CITY STYLE DRY RUB
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
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 RECIPE
Camping For Foodies Sauces Spices And More Camping Recipes: Kansas City Dry Rub Recipe
Provided by Kim Hanna
Categories Sauces Spices And More Camping Recipes
Time 5m
Number Of Ingredients 9
Steps:
- Mix all ingredients together, working clumps out of the brown sugar.
- Store dry mix in a tightly sealed (glass or plastic) container in a dry, cool place for up to 1 year.
- Use as dry rub to season meat for grilling, frying or smoking meats like beef, pork and chicken. NOTE: Depending on how much rub you like on your food, or as directed by specific recipes, you should get approximately 2-4 meals out of one batch of this recipe.
Nutrition Facts : ServingSize 1 g, Calories 82 kcal, Carbohydrate 18 g, Protein 2 g, Fat 1 g, Sodium 3602 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 1 g
KANSAS CITY RIB RUB
The traditional barbecue rub recipe for Kansas City-style ribs combines several spices with brown sugar. Finish the rubs with a good barbecue sauce.
Provided by Derrick Riches
Categories Spice Mix Ingredient
Time 5m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a mixing bowl, combine all of the ingredients together.
- Either use immediately or transfer to an airtight container. The rub can be stored up to six months in a cool, dark place.
Nutrition Facts : Calories 65 kcal, Carbohydrate 10 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 55 mg, Sugar 8 g, Fat 2 g, ServingSize Makes 1 1/8 cups, UnsaturatedFat 0 g
T&R'S KANSAS CITY STYLE BBQ DRY RUB
Make and share this T&R's Kansas City Style BBQ Dry Rub recipe from Food.com.
Provided by Robert W.
Categories Low Cholesterol
Time 10m
Yield 1 Cup, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients together and transfer to an airtight container.
- 2. Can be stored up to 6 months refrigerated.
- 3. Rub; let meat marinade for 24 hours refrigerated.
- 4. Cook, add you favorite BBQ sauce near the end of cooking cycle if desired and enjoy.
Nutrition Facts : Calories 50, Fat 0.4, SaturatedFat 0.1, Sodium 597.4, Carbohydrate 12.1, Fiber 1.4, Sugar 9.2, Protein 0.7
KANSAS CITY BARBECUE
Steps:
- Combine all ingredients in shaker and use as "rub" on the following meats.
- Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
- Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
KANSAS CITY STYLE PORK RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT4h15m
Yield 4 large/8 small portions
Number Of Ingredients 21
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
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
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.
BEST MEMPHIS BBQ DRY RUB
This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.
Provided by Jordan VanderLaan
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g
KANSAS CITY BARBECUE SAUCE
This tangy Kansas City BBQ sauce is lip-smacking good. It's thick, and a little sweet with a touch of heat. If you like it spicy, add a little more hot sauce or chili powder. -Sherry Pitzer, Troy, Missouri
Provided by Taste of Home
Time 35m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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