Kansas City Dry Rub recipe by the BBQ Pit Boys
This sweet Barbecue Rub, Kansas City style, works real well with most anything barbeque, including chicken, pork and beef! Be sure to make yourself a big batch of this Dry Rub and keep it handy for all your grilling and barbeque. It’s that good!
source
Thank you!
This recipe is pukka, give it a bash u won't be disappoint. Thanx boys look forward to trying some more of your recipes out.
I've looked over several rub recipes on the web, and I'm starting to wonder if I'm the only one who adds season salt and ground mustard to mine? I also use strictly dark brown sugar.
Teaspoon or Tablespoons? Those scoops look pretty large to be teaspoons. Just double checking.
Just tried this rub on a swedish wild boar chop. 40 min on the bbq = fantastic flavour
In my part of Kansas City, we use either brown or Turbinado sugar instead of white sugar. The less refined sugars have a molasses taste to them, which I really like. The salt seems a little much too, but that just my preference. As far as foil goes, I smoke the crap out of things for 4 hours then wrap in foil if they need to cook longer. The meat has picked up all the smoke it's going to get after 4 hours, and doing it that way will keep things from drying out too much.
You could do voice-over narration for commercials.
where can i see the Kansas City dry rub recipe.
brown sugar rubs cook just fine… just remember you do it indirect burning… Personally I prefer covered in aluminum foil for 2 and a half hours with indirect heat as well… Best favor that way.
AH he does not cook anymore he is dead!
Wow, that is ALOT of salt! I'll be cutting WAY back on that. Other than that, sounds good!
Can I substitute Splenda for the sugar?
Thanks to this guys i'm roasting a big chicken right now!!!
@paul51 Can you pick fly shit out of pepper?
May I ask why? Is it because the brown sugar is already brown and it won't show up on the cooked product vs the white sugar?
Now that's some good eatin'
I know it's all about preference, but brown sugar is what most Kansas City-style rubs use as opposed to white cane sugar.
KC style is too sweet. I like Mississippi/St Louis style rubs/sauces more. BBQ should be savory and not sweet!!! It does look like a good mix though if you like sweet bbq
rubs are best used indirect……..with "low and slow" barbecue. You'll end up with a nice bark without the burn!! -BBQ Pit Boys
great !
that's exactly the same as I have been using 😛 although I use brown sugar.
Geez, just watching this is enough to turn you diabetic. LOL.
I think I'm gonna rub my wife down with that and toss her ass in the fireplace. You guys are the best. Let me tell ya what you need to do. You have to get an agent and get in contact with some of these television stations because you guys would be a hit on television. Keep it up fellas.
I always wanted to try to make a dry rub