About
This Kansas City dry rib rub is magic because it only takes a few minutes to make, uses ingredients you likely have in your pantry, and brings a bright pop of sweetness and a little undercurrent of heat to your ribs.
The brown sugar is a nod to molasses – one of the classic poles of Kansas City-style barbecue sauce (tomato is the other) – while the paprika and cayenne pepper gives each bite a little kick at the end. These ribs dynamite after they come off the smoker. You can add sauce, if you want, but you’ll have to do it quickly before they’re all gone.
Ingredients
- ½ cup brown sugar
- ¼ cup paprika
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
Substitutions and Changes
If you don’t have onion or garlic powder, you could use granulated garlic or granulated onion in the same amount. If you want to adjust the heat up or down, add or subtract ½ teaspoon of cayenne pepper. You could also try subbing smoked paprika for paprika to add a rich, smoky depth to your ribs
To Make The Ribs
Measure and combine your ingredients in a medium mixing bowl. A small whisk or fork should do the trick. The mix is right when it’s uniform in color.
Your rib rub is ready to use. This is a dry rub. You don’t need any liquid to help bind the rub to the ribs. Pat your rack of ribs (baby back pork ribs is a good choice) dry with a paper towel. Then, rub the spice mix onto both sides of a rack of ribs 15 to 30 minutes before you place the rack on the smoker. The rack of ribs will tell you how much rub you need to use. Once the rub stops sticking to the meat, you’re done.
If you aren’t smoking ribs on the day you make this rub, place it in an airtight container. Keep the container in a cool and dry place. The rub should last for six months. Take a piece of painter’s tape and put the date on top, so you know if it’s time to make a new batch.
