Kansas City Dry Rub

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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Marla Swoffer photo by Marla Swoffer
Ready In:
10mins
Ingredients:
9
Yields:
2/3 cup
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ingredients

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directions

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

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Reviews

  1. I made the rub as directed. I used it on chicken and pork before barbequeing. The first impression is of sweetness, then spicyness. It was delicious on both meats, and obviously doesn't add any fat.
     
  2. I've been using this for along time. I use smoked paprika when I mix it up my double batches!! Best recipe I've found!! Thanks!!
     
  3. Great Rub!!! Only problem is it's about as addictive as it gets!!! Now I'm rubbing EVERYTHING, chicken, pork, beef, ribs, my ex-wife, no wait, that's rubbing out not in (just kidding). Seriously though This is a wonderful recipe and really enhances the taste of meat and poultry. Try it! You'll LIKE it!!!
     
  4. Fantastic dry rub. Used this on "beer can chicken" (chicken cooked on grill plopped onto a beer can). GREAT DRY RUB!!!
     
  5. This rub is gloriously delicious!! OMG!! I used it with the recipe for Smokemasters Smoked Chicken (#100742 - Try it!! Sooo yummy!) It was so good, that as soon as I type this review, I'm going to run over to the store and pick up a couple of beef briskets and try it on that.
     
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Tweaks

  1. Hot damn this was spicy! We liked it alot though.. I used garlic powder instead of garlic salt and then just added 1/2 tsp. of salt to the mixture. Rubbed on chicken breasts and grilled. Delicious. Thanks Mean.
     

RECIPE SUBMITTED BY

I am spoiled rotten by my lovely wife, and Zaar Master Chef Kim D. Anything else is on a need to know basis, and requires a password.
 
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