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Kansas City Style Brisket Dry Rub Recipe

By focusing on sweet and savory flavors, a Kansas City style brisket dry rub differentiates itself from the salt- and spice-heavy rubs so common in other barbecue regions. A large helping of brown sugar lays the base for a dry rub that seals in your beef’s natural juices, keeping it …

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By AngryBBQ Team

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AngryBBQ Rib Rub on Babyback Ribs

By focusing on sweet and savory flavors, a Kansas City style brisket dry rub differentiates itself from the salt- and spice-heavy rubs so common in other barbecue regions. A large helping of brown sugar lays the base for a dry rub that seals in your beef’s natural juices, keeping it moist and tender during low and slow smoking. There just isn’t anything like slow cooked, and smoked brisket.

The following recipe is designed with a long, 250 degree smoke in mind. Reserve a small portion of the dry rub to further season your burnt ends with before finishing them off with a second round in the smoker.

The Recipe

Combine the following ingredients in a large bowl, mixing with a fork to create an even texture:

  • 1 cup dark brown sugar
  • 1/2 cup smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cayenne pepper
  • 2 tsp black pepper
  • 2 tsp salt

One portion of this recipe easily makes enough dry rub for a 15 pound brisket, and should be used within 2 to 3 days. Kept for any longer, the brown sugar will begin to crystallize and become less able to blend into the brisket. Refrigerate the rub if you want it to last a longer period of time.

Instructions

Since the lack of salt in a KC dry rub won’t pull excess moisture out of your brisket, feel free to lay it on thick and marinate for up to 24 hours. When you wrap your brisket in aluminum foil for the smoker, leave the excess dry rub to caramelize and create a perfectly seasoned crust on your beef.

Some pit-masters recommend brining your brisket prior to smoking, further tenderizing and seasoning the meat. Traeger grills offer a helpful tutorial for this; you can easily substitute their proprietary beef rub for our sweeter and smokier version.

Finish the brisket off with a Kansas City style barbecue sauce, and you’ll have more than enough meat to share with an entire party.

Conclusion

Properly prepared, a Kansas City style bbq brisket will be melt-in-your-mouth tender with a complex development of flavors while you chew. Serve it plain, with a sweet tomato-based barbecue sauce, or on a brisket sandwich, and you’ll be in barbecue heaven.

Kansas City Style Brisket Dry Rub Recipe

4.75 from 8 votes
Author: AngryBBQ Team
Course: Side Dish
Cuisine: American
Keywords: Beef Rub,Brisket Dry Rub,Brisket Rub Recipe,Homemade Brisket Rub
Servings: 1
By focusing on sweet and savory flavors, a Kansas City style brisket dry rub differentiates itself from the salt- and spice-heavy rubs so common in other barbecue regions. A large helping of brown sugar lays the base for a dry rub that seals in your beef’s natural juices, keeping it moist and tender during low and slow smoking.
Prep Time: 10 minutes
Cook Time: 0 minutes

Equipment

  • Mixing bowl
  • Fork
  • Spice Shaker 350g Size

Ingredients
  

  • 1 cup dark brown sugar
  • 1/2 cup smoked paprika
  • 2 Tsp garlic powder
  • 2 Tsp onion powder
  • 2 Tsp cayenne pepper
  • 2 Tsp black pepper
  • 2 Tsp salt

Instructions
 

  • Combine the above ingredients in a large bowl, mixing with a fork to create an even texture.
  • Add rub to your spice shaker and keep sealed when not in use.

Video

Nutrition

Calories: 1kcal
4.75 from 8 votes (8 ratings without comment)

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