TSM Kansas City BBQ Rub is named after Team Sweet Mama, the team who created this award-winning Kansas City dry rub, which won the pork category at the Frisco, CO BBQ Championship in 2005. This sweet & smoky Kansas City pork rub is a classic BBQ seasoning rub for ribs, pulled pork and brisket.
TSM Kansas City BBQ rub for pork, ribs and brisket is sweet & salty in flavor, with bittersweet, earthy, and peppery notes to help bring in that smoky taste and aroma.
Our KC BBQ dry rib rub is ideal for grilling or smoking pork, ribs and brisket on the barbeque. You can also mix Kanas City BBQ seasoning into sour cream for a yummy BBQ chip dip.
This barbeque rub is a classic BBQ seasoning, created with pork in mind, and helped Team Sweet Mama win the pork category at the 2005 Frisco, Colorado BBQ championship. They also finished 3rd place with this same rib rub in the brisket category.
This Kansas City BBQ rub comes to us from Gary Guesnier of Team Sweet Mama, who we sponsored in the 2005 season of BBQ competitions. We provided Gary with freshly ground spices so he could create his rubs, and it sure paid off for both of us.
What is Kansas City dry rub?
Kansas City dry rub is a BBQ seasoning rub with sugar, salt, paprika, pepper & other spices that's mean for grilling, smoking or barbecuing pork, brisket or a rack of ribs.
What does Kansas City dry rub taste like?
Kanas City dry rub taste's mainly sweet & salty in flavor, as the sugar, salt and paprika tend to stand out the most in the seasoning rub. It also has bittersweet, earthy, peppery and smoky notes.
How to use Kansas City dry rub? What kind of meat?
Use Kansas City dry rub on your favorite cuts of pork. Season brisket, or rub a rack of ribs prior to throwing on the grill or in the smoker. It's best used with pork.
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Corn-Free
Sesame-Free
Vegetarian
Vegan
Brown and white sugars, salt, California paprika, hickory smoke salt, black pepper, mustard, onion, celery, ginger allspice, cayenne, garlic, turmeric, red bell pepper, spices
Whether it's Thanksgiving or the middle of summer, smoked turkey is always a crowd pleaser. You can season a smoked turkey with any of your favorite BBQ rubs. Serve it with sides that also have a barbecue twist, like BBQ street corn, grilled green beans, jalapeno gravy, and fried pies.
Traditionally, the “burnt ends” of a brisket were cut off each end because they weren't considered suitable to serve as brisket. Instead, they were given out as samples while people were waiting in line to order at BBQ joints. These flavorful, chewy, tender, bark-encrusted pieces ended up being desirable and eventually made it onto barbecue menus. To yield a lot of burnt ends, simply trim the outer 1 inch or so of the entire brisket and cut it into 1-inch cubes.
We've smoked a lot of pork ribs in the Savory test kitchen, each time giving them a different regional barbecue flavor by using different BBQ rubs and sauces. We always use the 3-2-1 method for ribs (described below) whether preparing baby back ribs, spare ribs, or St. Louis cut ribs.
Pulled pork can be found on BBQ menus across the country. Each region treats their pulled pork with different spices and sauces. This recipe is a nod to the Kansas City style pulled pork and features our KC Style BBQ rub. To complete the KC experience, try it with our small batch Midwestern Sweet BBQ Sauce.
The slow cooker does all the work for these flavorful baked beans. Season them to fit any regional barbecue spread by choosing a different style of BBQ rub each time you make them.
This crowd-pleasing recipe couldn't be easier or more delicious. It yields the flavors of summer BBQ without the commitment to the grill. Plus, it's great warm or cold so you take it to your next picnic.
Create different flavor profiles for this easy recipe by using your favorite curry, BBQ, or chile spice blends.
Whether it's Thanksgiving or the middle of summer, smoked turkey is always a crowd pleaser. You can season a smoked turkey with any of your favorite BBQ rubs. Serve it with sides that also have a barbecue twist, like BBQ street corn, grilled green beans, jalapeno gravy, and fried pies.
Traditionally, the “burnt ends” of a brisket were cut off each end because they weren't considered suitable to serve as brisket. Instead, they were given out as samples while people were waiting in line to order at BBQ joints. These flavorful, chewy, tender, bark-encrusted pieces ended up being desirable and eventually made it onto barbecue menus. To yield a lot of burnt ends, simply trim the outer 1 inch or so of the entire brisket and cut it into 1-inch cubes.
We've smoked a lot of pork ribs in the Savory test kitchen, each time giving them a different regional barbecue flavor by using different BBQ rubs and sauces. We always use the 3-2-1 method for ribs (described below) whether preparing baby back ribs, spare ribs, or St. Louis cut ribs.
Pulled pork can be found on BBQ menus across the country. Each region treats their pulled pork with different spices and sauces. This recipe is a nod to the Kansas City style pulled pork and features our KC Style BBQ rub. To complete the KC experience, try it with our small batch Midwestern Sweet BBQ Sauce.
The slow cooker does all the work for these flavorful baked beans. Season them to fit any regional barbecue spread by choosing a different style of BBQ rub each time you make them.
This crowd-pleasing recipe couldn't be easier or more delicious. It yields the flavors of summer BBQ without the commitment to the grill. Plus, it's great warm or cold so you take it to your next picnic.
Create different flavor profiles for this easy recipe by using your favorite curry, BBQ, or chile spice blends.
