They know a thing or two about BBQ in Kansas City. Here’s the classic rub recipe which I use on both chicken and ribs. I then finish with my favourite … Maple Bourbon BBQ Sauce.
One of the biggest mistakes people make when cooking ribs is not paying enough attention to the rub. The rub is the first thing to touch the ribs and it’s what seeps down into the meat giving it a complex flavour. The longer you leave the rub on before cooking, the better the flavour will be.
If you’re doing ribs and you have the time, remove your rib membrane and add your rub (at least 2 Tablespoons on each side of the rib) the night before cooking.
Let rub sit on ribs (refrigerated). 4 hours is good but overnight is even better. Kind of like 4 hours of sleep is good, but overnight is even better.
Kansas City Rib Rub
The quintessential rib rub from Kansas City where they KNOW how to do BBQ.
- 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
Mix all ingredients together and put in an airtight container.
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