Kansas City Pork Rub

By James Kimble August 3, 2024 4 mins read 172 Views

In a city where barbecued pork is legendary, the sweet and spicy Kansas City pork rub stands out. Use this traditional seasoning to make some of the best pulled pork you’ll ever have. Your taste buds will thank you!

Why this recipe works

This Kansas City Pork Rub recipe has the perfect blend of sweet and heat.
The sweet and savory blend of brown sugar, paprika, garlic powder, onion powder, adds great flavor of the pork without overwhelming it.
The rub forms a flavorful crust on the outside while keeping the meat moist and tender on the inside.
It’s an easy-to-make rub recipe for Kansas City-style pulled pork.
The ingredients are likely in your pantry. If not, you can find them in almost all grocery stores or online!
While this rub is perfect for pork, you can also use it on burgers, ribs, eggs, chicken, or any protein cooked in the smoker.
This dry rub recipe makes enough for 3-4 slabs of ribs or 1-2 pork roasts, so increase this recipe according to need.

Ingredients

Brown Sugar (dark brown recommended)
Paprika: Avoid smoked or spicy varieties for this recipe. Use mild or sweet paprika instead.
Black Pepper: A fine grind works well, but 16-gauge, medium ground is even better!
Coarse Salt: Kosher or sea salt
Chili Powder
Onion Powder
Granulated Garlic: Different from garlic powder. It’s coarser and less prone to clumping, which works better for making seasoning rubs. However, if you only have garlic powder on hand, you can use it in this recipe.
Cayenne pepper: This recipe calls for 1-2 teaspoons. That way, you can use 1 teaspoon for less heat and 2 teaspoons for more.

Making and Using Kansas City pork rub

Measure out all the ingredients and add them to a medium-sized bowl.
Use a small whisk to break up the ingredients (mainly the brown sugar) and combine them. You can also use a fork.
Sprinkle the rub directly onto the pork or use a binder like mustard or hot sauce before applying.

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Use 1 tablespoon of rub per 1 pound of meat. For an 8 pound pork roast, you’ll need 1/2 cup of rub. Some folks use closer to 2/3 of a cup. The choice is yours.
Sprinkle the rub onto your pork ribs or roast, then lightly pat the mixture onto the surface. Don’t over season, but try to get a good coating on all exposed meat. Remember, what sticks to the meat is all you’ll need. You can also use these 10-ounce metal kitchen shakers to apply the pork rub.
Discard any leftover rub that has been in contact with raw meat. If making a large batch, it’s best to take out 1/2-1 cup of rub for your needs. Should you need more, use a clean measuring cup and scoop out some more.

Make-Ahead and Store

Triple this recipe and store it in an airtight container in a cupboard for up to 1 year. Check on it periodically, stir to break up any clumps, seal tight, and return to the cupboard.

Like this Kansas City pork rub recipe? Try these!

Kansas City Rub for Pork

Kansas City is known for its fantastic barbecued ribs. This rub is about as traditional as you can get. Apply this to pork ribs, cook low and slow, and slather with a sweet barbecue sauce. Your taste buds will thank you!

This recipe makes enough for 3-4 slabs of ribs or 1-2 pork roasts, so adjust ingredients accordingly to suit your needs. You can kick up the heat with a little extra Cayenne.

Course Rubs

Cuisine American BBQ

Keyword Kansas City BBQ Rub

Prep Time 5

Total Time 5

Servings Cups

Calories 501kcal

Ingredients

1 cup brown sugar packed
1/2 cup paprika (not smoked)
2 tablespoons black pepper
2 tablespoons coarse salt
2 tablespoons chili powder mild
1 1/2 tablespoons onion powder
1 tablespoon granulated garlic
1-2 teaspoons cayenne

Instructions

Mix together all ingredients in a small bowl. Use immediately or store in an airtight plastic container or glass jar in the cupboard for 6 months after preparation.
To use: Liberally apply mixture on meat part of ribs or all over pork roasts. Cook as directed. Discard any leftover rub that has come into contact with raw meat. Use 1-2 two tablespoons of mixture in sauces, marinades, and bastes.