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 moist and tender during low and slow smoking.
Spice Shaker 350g Size
- 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
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.