Best 7 Kansas City Style Dry Rub Recipes
In the culinary realm, Kansas City-style dry rub stands as a testament to the harmonious union of bold flavors and versatile applications. This tantalizing blend of spices, herbs, and sugar not only elevates barbecue creations to new heights but also lends its magic to a symphony of other culinary delights. Embark on a delectable journey as we unveil the secrets behind this iconic rub and explore a trio of mouthwatering recipes that showcase its versatility.
First, we'll introduce you to the classic Kansas City-style dry rub recipe, a well-balanced composition of paprika, garlic powder, onion powder, brown sugar, chili powder, and a hint of cayenne pepper. This rub forms the foundation for our culinary adventures, imparting a savory and smoky flavor profile that will leave your taste buds craving more.
Next, we'll tantalize your senses with a flavorful dry-rubbed pork tenderloin recipe. Picture tender, succulent pork coated in our signature rub, roasted to perfection and served with a zesty apple cider glaze. The combination of sweet and savory flavors will create a symphony of taste in every bite.
Finally, we'll unveil a tantalizing dry-rubbed chicken wings recipe that will ignite your taste buds. These crispy chicken wings are coated in our aromatic rub and baked until golden brown, resulting in a delightful interplay of textures and flavors. Served with a zesty dipping sauce, these wings will be the star of your next party or gathering.
So, prepare your palate for a culinary adventure as we delve into the world of Kansas City-style dry rub and create dishes that will leave a lasting impression on your taste buds.
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
KANSAS CITY RIB RUB
The traditional barbecue rub recipe for Kansas City-style ribs combines several spices with brown sugar. Finish the rubs with a good barbecue sauce.
Provided by Derrick Riches
Categories Spice Mix Ingredient
Time 5m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a mixing bowl, combine all of the ingredients together.
- Either use immediately or transfer to an airtight container. The rub can be stored up to six months in a cool, dark place.
Nutrition Facts : Calories 65 kcal, Carbohydrate 10 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 55 mg, Sugar 8 g, Fat 2 g, ServingSize Makes 1 1/8 cups, UnsaturatedFat 0 g
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.
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 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 RIB RUB
I love this rub, I forget where I found it but it has been on my computer for a long time. It is really simple to make and is delicious. I use this rub on brisket and chicken to. There is another recipe very simular to this but it is a little different so I am going to submit this one mainly for my own records. The servings and yeild are just estimates.
Provided by Chipfo
Categories Low Cholesterol
Time 5m
Yield 1 1/2 cup, 30 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together in a bowl. Store in an airtight container. When ready to use, pat meat dry, rub and sprinkle a generous amount of this rub on both sides of meat, let sit until meat comes to room temp and grill or smoke.
Nutrition Facts : Calories 19.7, Fat 0.2, Sodium 237.1, Carbohydrate 4.8, Fiber 0.5, Sugar 3.8, Protein 0.3
THE NEELEY'S KANSAS CITY BABY BACK RIBS DRY RUB AND COOK METHOD
My husband and I saw this on Food Networks Down Home With the Neeley's and had to try it. I am so glad we did! It is awesome!!! The ONLY way we will make ribs anymore!!! These ribs are time consuming; it is an all day job, so make these on a day that you have 5 or 6 hours to spare! You won't be dissapointed!!!
Provided by robingracejohnson
Categories Pork
Time P1DT5h
Yield 1 rack of ribs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dry rub ingredients together.
- Rub desired amount onto a rack of baby back ribs.
- Cover with plastic wrap and let sit in refrigerator for 24 hours before grilling.
- Heat your charcoal grill and prepare it to use your smoker attachment. If you do not have a smoker (we don't) just situate the charcoals to one side of the grill.
- When grill is heated and the flames go away place rack of ribs, skin side up, on the grill on the opposite side that the charcoals are on. This makes for cooking with indirect heat.
- Cook ribs on grill for 5 or 6 hours, turning and basting with your favorite BBQ sauce (ours is Sweet Baby Rays hickory and brown sugar) every 30 minutes. Temperature of grill should be around 225 degrees.
Nutrition Facts : Calories 1138.3, Fat 52.4, SaturatedFat 17.5, Cholesterol 184.4, Sodium 1987.5, Carbohydrate 117.4, Fiber 3.4, Sugar 108.1, Protein 55.1
Tips for Making the Best Kansas City-Style Dry Rub:
- Choose high-quality ingredients: Use fresh spices and herbs for the best flavor. Look for paprika, garlic powder, onion powder, brown sugar, and cayenne pepper that are all fresh and flavorful.
- Adjust the heat level to your preference: If you like a spicier rub, add more cayenne pepper or paprika. If you prefer a milder rub, reduce the amount of cayenne pepper or omit it altogether.
- Use a coarse grind for the spices: This will help the rub adhere to the meat and create a nice crust. You can use a spice grinder or mortar and pestle to grind the spices.
- Apply the rub generously: Don't be afraid to use a lot of rub. The more rub you use, the more flavor the meat will have.
- Let the rub sit on the meat for at least 30 minutes: This will give the rub time to penetrate the meat and create a delicious crust.
- Cook the meat over indirect heat: This will help prevent the rub from burning and will give the meat time to cook evenly.
- Use a meat thermometer to ensure that the meat is cooked to your desired doneness: For beef, the USDA recommends cooking to an internal temperature of 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
Conclusion:
Kansas City-style dry rub is a versatile seasoning that can be used on a variety of meats. It's perfect for beef, pork, chicken, and even fish. With its smoky, spicy, and slightly sweet flavor, Kansas City-style dry rub will add a delicious crust to your meat and make it the star of any meal. So next time you're grilling or smoking meat, be sure to give Kansas City-style dry rub a try.
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