Kansas City Dry Rub

Submitted by Sgt. Pepper

• Ready In: 10mins
• Ingredients: 9
• Yields: 2/3 cup

ingredients

• 2 tablespoons brown sugar
• 2 tablespoons ground paprika
• 1 tablespoon white sugar
• 1 tablespoon garlic salt
• 1 tablespoon celery salt
• 1 tablespoon chili powder
• 2 teaspoons fresh ground black pepper
• 1 teaspoon ground cayenne pepper
• 1⁄2 teaspoon dry mustard

directions

1. Combine all the ingredients in a bowl and mix well.
2. Store any unused rub in a sealed container in the freezer.

Reviews

[Zilla]

I made the rub as directed. I used it on chicken and pork before barbequeing. The first impression is of sweetness, then spicyness. It was delicious on both meats, and obviously doesn't add any fat.

 

[dirty dishes]

I've been using this for along time. I use smoked paprika when I mix it up my double batches!! Best recipe I've found!! Thanks!!

 

[Mark Kovach]

Great Rub!!! Only problem is it's about as addictive as it gets!!! Now I'm rubbing EVERYTHING, chicken, pork, beef, ribs, my ex-wife, no wait, that's rubbing out not in (just kidding). Seriously though This is a wonderful recipe and really enhances the taste of meat and poultry. Try it! You'll LIKE it!!!

 

[Big E Anderson]

Fantastic dry rub. Used this on "beer can chicken" (chicken cooked on grill plopped onto a beer can). GREAT DRY RUB!!!

 

[HeatherN]

This rub is gloriously delicious!! OMG!! I used it with the recipe for Smokemasters Smoked Chicken (#100742 - Try it!! Sooo yummy!) It was so good, that as soon as I type this review, I'm going to run over to the store and pick up a couple of beef briskets and try it on that.