Kansas City Rib Rub
Ingredients
- 1/2 cup brown sugar
- 1/4 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
- Gather all ingredients
- In a mixing bow, combine all 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.
- When you're ready to use the rub, be sure that the ribs are dry to the touch. Use paper towels to wipe the ribs dry before applying the rub evenly and generously
- As a general rule, the amount of rub that sticks to the meat is perfect; stop adding it once the spices begin to fall off. The dry rub is designed to be cooked slow and low (barbecued or smoked rather than grilled; high heat can burn the rub). While a smoker is preferred in Kansas City, use your preferred method to cook the ribs:
Notes
I cook mine in oven low and slow then put on BBQ.
After I have added the rub to the ribs, making sure to rub generously over all surfaces, I wrap the ribs in foil and place in a rimmed baking pan and bake on 250 degrees for 5-6 hours.
When finished, I take out and put on a hot bbq.
BBQ sauce is served on side.