My Midlife Kitchen

Kansas City Sweet & Smoky BBQ Rub

We’ve tried many, many things in this well-loved book, but the one that is dog-earred, sauce-stained, and bookmarked most is his Kansas City Sweet & Smoky Rub. I want to give full credit where due because while I am known for changing up recipes, this one just never needed any alterations in our minds. The depth of flavor in the various ingredients makes it truly unique. I make it by the bowlful, and store it for use on everything from chicken to pork, to vegetables.

CourseBeef, Fish, Main Dish, Pork, Poultry, Veggies
CuisineAmerican, BBQ, Grilling, Home Style

Servings	Prep Time
2 1/2cups	20minutes

Servings	Prep Time
2 1/2cups	20minutes

Ingredients

2/3 cup packed light bro
2/3cup granulated sugar
1/2 cup paprika
1/4 cup seasoned salt(like Lawry’s or other season-all)
1/4cup smoked kosher salt(see recipe notes for more on smoked salt)
1/4 cup onion powder
1/4 cup celery salt
2tbsp. freshly ground black pepper
2tbsp. pure chili powder (not a blend)
2tsp. mustard powder
1tsp. poultry seasoning
1tsp. ground ginger
1/2tsp. ground allspice
1/2 tsp. cayenne pepper

Instructions

Since this is a lot of ingredients, I highly recommend getting all of the spices out and assembled before you begin. It will make the process go a LOT faster and easier.
Add all of the ingredients to a large bowl.
Mix thoroughly, making sure to break up any small pieces of brown sugar that may have clumped together.
Store in an airtight container for up to 4 months, but I don’t think it’s going to last that long!
When using, spread liberally on whatever meat you are prepping for the grill. Pork is our go-to with this rub, but it is delicious on chicken, beef, or just about any protein you can get your hands on.
Grill meat to your desired done-ness, and enjoy the smoky and sweet flavors that tease your taste buds!

Recipe Notes

NOTE ON SMOKED SALT: If you don’t happen to be one of those people who keeps smoked salts on hand (although I applaud you if you are!), making smoked salt is super easy. Mix the 1/4 cup of kosher salt with 1 tbsp. of liquid smoke. We keep both mesquite and hickory on hand, but mesquite is our smoke of choice for this particular recipe. Mix the liquid smoke into the salt with your fingers (this really is the best way to get it fully incorporated), and ta-da! You have smoked salt!

This rub is so good that we have had many friends ask us for the recipe. In fact, when we moved away from Texas many moons ago (the first time, ’cause we’re back again!), at our going away party we actually gave out small mason jars of the rub with the recipe attached so that folks would remember us. Such a fun way to share the BBQ wealth, and do so in a way that keeps on giving. Everybody wins!

Save