Kansas City is known for its fantastic barbecued ribs. This rub is about as traditional as you can get. Apply this to pork ribs, cook low and slow, and slather will barbecue sauce. Your taste buds will thank you! This recipe makes enough for 3-4 slabs or ribs or 1-2 pork roasts, so adjust ingredients accordingly to suit your needs. You can kick up the heat with a little extra Cayenne.
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 mild chili powder
- 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.