Kansas City BBQ Rib/Brisket Rub

"This is an amazing rub that came for the Food Network website on Emeril's page. It give any kind a meat a really good flavor."
 
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photo by Gabe6309 photo by Gabe6309
photo by Gabe6309
Ready In:
5mins
Ingredients:
14
Serves:
1
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ingredients

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directions

  • Combine all ingredients in a medium bowl and stir to combine breaking up any lumps that appear. Use for any meat that you want to grill, rotisserie, or smoke (i.e. Beef Brisket, Pork Loin, Salmon, Steak, etc). Rub meat with Olive Oil on all sides. Sprinkle rub on all sides of the meat and rub it inches
  • Store left over rub in an airtight container.

Questions & Replies

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Reviews

  1. Finnilabean
    Really good for pork and Beef.
     
  2. Crazychef jeys
    I tried this recipe on some pork ribs on memorial day. They turned out wonderful. I made 2 small changes. I was out of kosher salt and used sea salt instead. I also substituted garlic powder for garlic salt as I felt there was enough salt already in the recipe. It turned out so well I made a quart of it to keep on hand for the summer.
     
  3. EmZimmie
    One word.....Amazing! My family and I loved this recipe!!! I did not have any Emerils Essence nor did I have any all spice and it still came out fabulous. I create this rub and keep it in a bottle so i have it on hand. Thanks for sharing. I will recommend it to all my friends and family!
     
  4. Realtor by day, Chef by night
    Great rub! I used this on London Broil with worcestershire sauce and broiled it...yummy! My DH liked it alot, my little girl didn't (she's really not into spicy foods). It's a little too spicy for little ones but the adults will love this. It has a nice Southwest kind of flavor. This mix makes alot, too!
     
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Tweaks

  1. Finnilabean
    instead of garlic salt we used garlic powder, and left out the cayenne pepper for the kid. comes out great. Also used on a Brisket best Brisket we have smoked yet.
     
  2. Crazychef jeys
    I tried this recipe on some pork ribs on memorial day. They turned out wonderful. I made 2 small changes. I was out of kosher salt and used sea salt instead. I also substituted garlic powder for garlic salt as I felt there was enough salt already in the recipe. It turned out so well I made a quart of it to keep on hand for the summer.
     

RECIPE SUBMITTED BY

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