Kansas City Dry Rub

recipe

Use this sweet, smoky blend on steaks, pork tenderloin, pork chops, or chicken. Store in an airtight container for up to one month.

Yield:

3/4 cup (serving size: 1 1/2 teaspoons)

Recipe from

Nutritional Information

Calories 5
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 1.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 178 mg
Calcium 3 mg

Ingredients

1/4 cup paprika
2 tablespoons Spanish smoked paprika
2 tablespoons freshly ground black pepper
1 tablespoon brown sugar
2 teaspoons kosher salt
2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1/2 teaspoon celery salt

Preparation

Combine all ingredients.

Note:

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note