I loved the blend of these spices! It works great as a dry rub marinade, applied directly on the meat when you put it on the grill, or as a base under liquid BBQ sauce! Already over a dozen friends have asked me for the receipe!
Kansas City Dry Rub
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 5
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 1.1g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 178mg
- Calcium: 3mg
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.
Kansas City Dry Rub Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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