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Kansas City Dry Rub

Course: This-That
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Created with pork in mind – specifically ribs, shoulders and hams – it's also great with chicken or beef.

Ingredients

  • ½ cup brown sugar
  • ¼ cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper

Instructions

  • Combine all ingredients. I use my glass jar storage container. I use a clean jar each time to prevent cross contamination. You can adjust the size of your container making larger or small batches based on your family’s tastes.

Notes

To maintain flavor and prevent spoilage, store dry rubs properly: Keep in airtight containers in a cool, dark place. Shelf life for homemade rubs is about 3-6 months.
 
Recommend storage in glass jars with seal lids. 

Nutrition - See Recipe Post for Nutrition Disclaimer

Calories: 588.5kcal | Carbohydrates: 142.8g | Protein: 7.9g | Fat: 5.3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.8g | Sodium: 7168.5mg | Potassium: 1203.8mg | Fiber: 16g | Sugar: 111g | Vitamin A: 16535.6IU | Vitamin C: 3.6mg | Calcium: 246.6mg | Iron: 9.4mg