This Kansas City rub is the most ecumenical of barbecue seasonings. Sweet rather than salty, flavorful rather than fiery, it contains mustard in the style of a Memphis rub and chili powder in the style of Texas. This open-mindedness reflects KC’s central geographic location. Beef and pork are equally popular here and sauces and seasonings tend to be mild and sweet, rather than strongly flavored or spicy. A well-mannered rub, this recipe—from my friends at the Kansas City Barbecue Society (KCBS), the source of so much good information about barbecue—will produce the sort of sweet, smoky ribs most of us would identify as perfect barbecue. Note the use of smoked salt to add a smoky dimension to the rub. You can make your own or use a good commercial brand.
Ingredients
Makes about 2 1/2 cups
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.
Sprinkle on ribs, pork shoulders, briskets, and chicken 30 minutes to 2 hours before smoking. If desired, sprinkle more rub on during cooking and give a final hit just before serving.
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