15-Minute Kansas City Dry Rub for Barbecue
Classic Kansas City-style dry rub blending brown sugar, paprika, and warm spices for barbecued meats. Mix all ingredients and store in the freezer for future use. Ready in minutes, this versatile rub delivers smoky, slightly sweet flavor with a hint of heat.
Ingredients
- 2 tablespoon brown sugar, none
- 2 tablespoon ground paprika, none
- 1 tablespoon white sugar, none
- 1 tablespoon garlic salt, none
- 1 tablespoon celery salt, none
- 1 tablespoon chili powder, none
- 2 teaspoon fresh ground black pepper, nonepre-ground black pepper1:1convenience
less aromatic
- 1 teaspoon ground cayenne pepper, none
- ½ teaspoon dry mustard, none
Instructions
- 1
Combine brown sugar, paprika, white sugar, garlic salt, celery salt, chili powder, black pepper, cayenne pepper, and dry mustard in a bowl.
- 2
Mix well until evenly combined.
- 3
Store any unused rub in a sealed container in the freezer.
Tips
Apply rub generously to meat 30 minutes before cooking for better adhesion.
Good to Know
Sealed container in freezer up to 6 months.
Prepare up to 1 week ahead and store in airtight container at room temperature or freezer indefinitely.
Apply to meat before smoking, grilling, or roasting.
Common Mistakes
Do not skip mixing thoroughly to avoid uneven distribution of spices.
Do not apply rub wet to meat to avoid clumping; use dry rub only.
Substitutions
less aromatic