Ingredients for Kansas City Dry Rub
- 1 tablespoon brown sugar
- Ground Paprika
- White Sugar
- Garlic Salt
- Celery Salt
- 1 tablespoon chili powder
- Fresh Ground Black Pepper
- Ground Cayenne Pepper
- Dry Mustard
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How to Make Kansas City Dry Rub
- In a medium bowl, whisk together 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon black pepper, 1 teaspoon cayenne pepper (optional, for extra heat), and 1/2 teaspoon salt.
- Mix thoroughly until all spices are evenly combined.
- Generously rub the spice mixture onto your chosen meat, ensuring it's evenly coated. Let the meat rest for at least 30 minutes (or up to overnight for maximum flavor penetration) before cooking.
- Cook your meat according to your preferred method (grilling, smoking, baking).
- Store any leftover dry rub in an airtight container in the freezer for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
250g
Fat
4g
Carbs
31g
