Kansas City Rub Meat Poultry Or Vegetables Recipes

20 BEST DRY RUB RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a dry rub recipe in 30 minutes or less!

KANSAS CITY STYLE PORK RIBS

Steps:

• Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
• If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
• If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
• In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
• Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
• 3 cups

KANSAS CITY RIB RUB

Steps:

• Gather the ingredients.
• In a mixing bowl, combine all of the ingredients together.
• Either use immediately or transfer to an airtight container. The rub can be stored up to six months in a cool, dark place.

KANSAS CITY BBQ'D CHICKEN

Steps:

• 1. Preheat a grill with high, medium high, and medium zones. Lightly oil grates.
• 2. Season chicken with salt and black pepper, to taste and place it skin-side down on grate on high heat. Cook until skin is crisp, turning once, about 5 minutes. Dip each piece of chicken in sauce, shake off excess, and return to grill-dark meat pieces over medium high and white meat over medium heat. Cook, covered, basting once more, until glazed and an instant-read thermometer inserted in thickest part of each piece of chicken registers 170degreesF, about 25 to 30 minutes.
• 1. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf.
• 2. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.