Kansas City is known for its fantastic barbecued ribs and pulled pork. This Kansas City Rub for Pork rub is about as traditional as you can get. Apply this seasoning to pork ribs and roasts, and cook them low and slow. Your taste buds will thank you! This pork rub recipe makes enough for 3-4 slabs of ribs or 1-2 pork roasts, so increase this recipe according to need.
What you'll need:
-Paprika: Avoid smoked or spicy varieties for this recipe. Use mild or basic paprika found on your grocery store shelves.
-Black Pepper: A fine grind works well.
-Coarse Salt: Kosher or sea salt
-Chili Powder: The mild grocery store variety.
-Granulated Garlic: Different from garlic powder. It's coarser and works better in seasoning rubs. However, if you only have garlic powder on hand, you can use that as well.
-Cayenne: This recipe calls for 1-2 teaspoons. That way, you can use 1 teaspoon for less heat and 2 teaspoons for more.
How to Use:
This Kansas City pork rub is easy to assemble and easy to use. Just measure out all the ingredients and add them to a medium-sized bowl. I like to use a small whisk to break up the ingredients (mainly the brown sugar) and combine them. However, a fork will work just fine.
Use 1 tablespoon of rub per 1 pound of meat. For a 8 pound pork roast, you'll need 1/2 cup of rub. Some folks use closer to 2/3 of a cup. The choice is yours.
Sprinkle the rub onto your pork ribs or roast, then lightly pat the mixture onto the surface. Don't over season, but try to get a good coating on all exposed meat. Remember, what sticks to the meat is all you'll need. You can also use these 10-ounce metal kitchen shakers to apply the pork rub.
Discard any leftover rub that has been in contact with raw meat. If making a large batch, it's best to take out 1/2-1 cup of rub for your needs. Should you need more, use a clean measuring cup and scoop out some more.
Make-Ahead and Store:
Triple this recipe and store it in an airtight container in a cupboard for up to 1 year. Check on it periodically, stir to break up any clumps, seal tight, and return to the cupboard. The chances are that you'll use this up long before the year mark.
Like this recipe? Try these!
Kansas City Rub for Pork
- 1 cup brown sugar packed
- 1/2 cup paprika (not smoked)
- 2 tablespoons black pepper
- 2 tablespoons coarse salt
- 2 tablespoons chili powder mild
- 1 1/2 tablespoons onion powder
- 1 tablespoon granulated garlic
- 1-2 teaspoons cayenne
- Mix together all ingredients in a small bowl. Use immediately or store in an airtight plastic container or glass jar in the cupboard for 6 months after preparation.
- To use: Liberally apply mixture on meat part of ribs or all over pork roasts. Cook as directed. Discard any leftover rub that has come into contact with raw meat. Use 1-2 two tablespoons of mixture in sauces, marinades, and bastes.
Apply your spice rubs like a professional with a spice shaker (aka Dredge). This one from Winware has a heavy build, is machine washable, and holds plenty of spice rub. Plus it costs about $7. Just make sure you don't use this to store your rubs. It isn't airtight.