KANSAS CITY DRY RUB
Make and share this Kansas City Dry Rub recipe from Food.com.
Provided by Sgt. Pepper
Categories < 15 Mins
Time 10m
Yield 2/3 cup
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl and mix well.
- Store any unused rub in a sealed container in the freezer.
KANSAS CITY STYLE DRY RUB
I got this rub from an Internet BBQ newsletter. Although meant for ribs it could also be used for chicken.
Provided by rocket_j_dawg
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine all of the ingredients and evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best.
- 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature.
- Cook using your favorite method.
T&R'S KANSAS CITY STYLE BBQ DRY RUB
Make and share this T&R's Kansas City Style BBQ Dry Rub recipe from Food.com.
Provided by Robert W.
Categories Low Cholesterol
Time 10m
Yield 1 Cup, 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients together and transfer to an airtight container.
- 2. Can be stored up to 6 months refrigerated.
- 3. Rub; let meat marinade for 24 hours refrigerated.
- 4. Cook, add you favorite BBQ sauce near the end of cooking cycle if desired and enjoy.
Nutrition Facts : Calories 50, Fat 0.4, SaturatedFat 0.1, Sodium 597.4, Carbohydrate 12.1, Fiber 1.4, Sugar 9.2, Protein 0.7
KC'S DRY RUB
This dry rub is great on chicken or ribs. It is slightly sweet and works well in the oven during the cold months.
Provided by Kcowan4
Categories Savory
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first two ingredients until uniform.
- Add remaining ingredients and mix.
- You can add additional red pepper to add some heat.
- Store in airtight container.
Nutrition Facts : Calories 160.6, Fat 1.9, SaturatedFat 0.3, Sodium 890.9, Carbohydrate 38.3, Fiber 5.4, Sugar 29.8, Protein 2.5
KANSAS CITY STYLE PORK RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT4h15m
Yield 4 large/8 small portions
Number Of Ingredients 21
Steps:
- Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
- If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
- If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
- In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
- Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
- 3 cups
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
KANSAS CITY SWEET AND SMOKY BARBECUE RUB
Sweet rather than salty, flavorful rather than fiery, this seasoning mix contains mustard in the style of a Memphis rub and chili powder in the style of Texas.
Provided by Steven Raichlen
Categories Grill/Barbecue Spice Paprika Ginger Kansas City Kansas
Yield Makes about 2 1/2 cups
Number Of Ingredients 14
Steps:
- Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several weeks.
GATES & SON'S KC BBQ RUB
This is a BBQ rub that should be used with the Gates & Sons KC BBQ Sauce or Gates & Sons KC BBQ Baked Beans, both posted here. This is authentic KC Barbeque at it's best. If you can't be here then try these.
Provided by Mysterygirl
Categories Low Cholesterol
Time 5m
Yield 1 jar of seasoning
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together all ingredients.
- Store in a tightly sealed jar.
JEFF'S DRY RUB
Make and share this Jeff's Dry Rub recipe from Food.com.
Provided by adopt a greyhound
Categories Low Cholesterol
Time 11m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together in a bowl.
- Rub onto meat before grilling or smoking.
Nutrition Facts : Calories 42.1, Fat 1, SaturatedFat 0.1, Sodium 1426.6, Carbohydrate 9.2, Fiber 2.1, Sugar 5.7, Protein 1
KANSAS CITY SLOPPY RIBS (INCLUDES AN AWESOME DRY RUB RECIPE)
These are the BEST ribs. I think the fact that you use an awesome dry rub and make homemade BBQ sauce is a factor. I am posting the BBQ sauce separately (all recipes from Cheryl and Bill Jamison's book, "Smoke and Spice", a James Beard award winning cookbook). Try these! You won't regret it. I use the dry rub for so much more than just these ribs...great for gift giving in holiday baskets also...the rub is incredible.
Provided by Epi Curious
Categories Pork
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- The night before you plan to grill, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to the ribs, reserving the rest. Place the slabs in a plastic bag and refrigerate them overnight.
- Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
- Smoke the ribs, or grill them, turning and sprinkling them with more dry rub about halfway through cooking. In the last 45 minutes of cooking, slather the ribs once or twice with Struttin' Sauce (recipe posted separately).
- Allow the ribs to sit about 10 minutes before serving with more sauce alongside.
- Note: cooking time is approximate grilling time. Since not everyone has a smoker, I allowed for that -- smoking will take much longer. I also like to parboil the ribs a bit before grilling as it makes them more tender -- obviously before marinating and applying any rub.
Nutrition Facts : Calories 1872.7, Fat 143.5, SaturatedFat 45.9, Cholesterol 484.7, Sodium 3450.4, Carbohydrate 47.3, Fiber 5.3, Sugar 36.9, Protein 96.3
KANSAS CITY SPARERIBS
Steps:
- Make dry rub:
- Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.
- Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.
- Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.
- Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.
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