Kansas City Barbecue Dry Rub Recipe
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.
Servings 30 servings
Calories 26kcal
Cost $2
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
Instructions
- 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.
Nutrition
Serving: 1teaspoon | Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1109mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg