Go Back
–+ servings
Kansas City Barbecue Rub

Kansas City Barbecue Dry Rub Recipe

5 from 2 votes
An excellent dry rub for use on pork shoulder, baby back ribs, St. Louis ribs and much more.
This 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 30 servings
Course: Main Course
Cuisine: BBQ
Calories: 26
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • ½ cup paprika
  • ¼ cup seasoned salt like Lawry’s
  • ¼ cup smoked salt
  • ¼ cup onion powder
  • ¼ cup celery salt
  • 2 tbls black pepper freshly ground
  • 2 tbls chili powder
  • 2 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon cayenne pepper

Method
 

  1. Place all of the ingredients in a food processor. Pulse several times to combine. Store in an airtight container, away from light and heat, in the pantry for up to 2 months.
    Kansas City Barbecue Rub

Nutrition

Serving: 1teaspoonCalories: 26kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1109mgPotassium: 31mgFiber: 1gSugar: 6gVitamin A: 252IUVitamin C: 3mgCalcium: 10mgIron: 1mg

Tried this recipe?

Let us know how it was!