Kansas City Rib Rub<\/p>\n
In Kansas City they knows BBQ Ribs. This is the barbecue rub recipe for traditional\u00a0Kansas City-Style Ribs.
\nFinish these ribs off with a good barbecue sauce and you’ll have a fantastic meal.<\/p>\n
Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes a little more than 1 cup<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.<\/p>\n emphis Style Rib Rub<\/strong><\/p>\n In Memphis, ribs are traditionally served up dry. This doesn’t mean that the meat is tough and dried out, there just isn’t a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs and one of my most popular Rib Rubs.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes about 1\/2 cup<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.<\/p>\n A Carolina BBQ Rub<\/strong><\/p>\n Chuck Ozburn sent me this fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you want to make a traditional Carolina Pulled Pork.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes about 1 cup<\/p>\n Ingredients:<\/strong><\/p>\n <\/p>\n Preparation:<\/strong><\/p>\n Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.<\/p>\n Basic Pork Rub<\/strong><\/p>\n This classic pork rub is perfect for smoked pork roasts. This rub recipe is a particular favorite for pulled pork.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes about 3\/4 cup<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Mix all ingredients. Work 1\/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.<\/p>\n Porker\u2019s Rib Seasoning<\/strong><\/p>\n This rub is perfect for all kinds of pork whether it’s ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham like flavor, and not in a good way. So apply this rub right before the pork hits the smoker.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes 4 3\/4 cups<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Mix all ingredients and store in an airtight container in a cool dark place. Apply to pork with a shaker right before it goes into the smoker. This traditional brisket rub is most commonly used Texas. Though simple to make, this rub contains what you need to make a delicious smoked barbecue brisket.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes about 1 1\/2 cups<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place. This traditional pulled pork rub will give you the best odds for making a great batch of Carolina Style Pulled Pork.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes about 1 cup<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Mix all ingredients. Work mixture into meat about and hour before it goes on the smoker. Save some of the rub to sprinkle on during the smoking process to replace rub lost during turning.<\/p>\n This rub can be stored in an airtight container in a cool, dark place for several months. This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne. This Recipe was posted to the Forum by BBQ Guru.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes about 2 cups<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Combine all ingredients. Store in an airtight container in a cool, dark place. In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.<\/p>\n Prep Time:\u00a0<\/strong>10 minutes<\/p>\n Total Time:\u00a0<\/strong>10 minutes<\/p>\n Yield:\u00a0<\/strong>Makes 2 cups<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Kansas City Rib Rub In Kansas City they knows BBQ Ribs. This is the barbecue rub recipe for traditional\u00a0Kansas City-Style Ribs. Finish these ribs off with a good barbecue sauce and you’ll have a fantastic meal. Prep Time:\u00a010 minutes Total Time:\u00a010 minutes Yield:\u00a0Makes a little more than 1 cup Ingredients: 1\/2 cup brown sugar 1\/4 […]\n","protected":false},"author":2,"featured_media":890,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4,1],"tags":[],"class_list":["post-843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dieren","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=\/wp\/v2\/posts\/843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=843"}],"version-history":[{"count":2,"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=\/wp\/v2\/posts\/843\/revisions"}],"predecessor-version":[{"id":856,"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=\/wp\/v2\/posts\/843\/revisions\/856"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=\/wp\/v2\/media\/890"}],"wp:attachment":[{"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.henkhorck.nl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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\n Best Odds Brisket Rub<\/strong><\/p>\n\n
\n Best Odds Pulled Pork Rub<\/strong><\/p>\n\n
\n Spare Rib Rub<\/strong><\/p>\n\n
\n Memphis Rub<\/strong><\/p>\n\n