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Ingredients
- One -quarter cup brown sugar
- One -quarter cup sweet paprika
- Two teaspoons ground black pepper
- Two teaspoons chili powder
- Two teaspoons onion powder
- One teaspoon garlic powder
- One teaspoon mustard powder
- One -half teaspoon powdered cayenne
Preparation
Step 1
The rub will keep longer if the brown sugar is dried before it's mixed with the other ingredients. Spread it on a cookie sheet and let it air dry overnight. Combine the ingredients and store in an airtight container until used. To add more bite to the rub use hot paprika.
Season your pork rib slab (a Kansas City Style slab, of course) with a generous amount of the Kansas City rib rub a couple of hours before it hits the smoker. I let the slabs rest at room temperature during that time. That gives them a head start so they finish smoking a little sooner than if they started out cold.