An excellent dry rub for use on pork shoulder, baby back ribs, St. Louis ribs and much more.
This is a versatile, slightly sweet, Kansas City barbecue dry rub that is great on everything from ribs to pork shoulder. I live in Austin, Texas and this is definitely NOT a Texas style dry rub. Texans pride themselves on being purist, which means for most BBQ, they like a rub made with salt and pepper. That’s ok, I like it anyways, particularly on pork.
This Kansas city barbecue dry rub recipe is my adaptation of a recipe by Steve Raichlen in his book, Barbecue Bible Sauces Rubs and Marinades, Bastes, Butters and Glazes (What a title?). Steve, in turn, was given the recipe by the Kansas City Barbecue Society. I have modified it for my tastes.
Check Out These Recipes Using This Dry Rub
Kansas City Barbecue Dry Rub
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup paprika
- 1/4 cup seasoned salt like Lawry’s
- 1/4 cup smoked salt
- 1/4 cup onion powder
- 1/4 cup celery salt
- 2 tbls black pepper freshly ground
- 2 tbls chili powder
- 2 tsp mustard powder
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- Combine all ingredients in a food processor. Pulse several times to combine. Cover and store for up to two months away from light and heat.