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BBQ Rub - Kansas City Style
June 05, 2011

BBQ Rub - Kansas City Style

This issue is going out to 704 people world wide.
The first issue of the Chargrill Chat went out to just 5 people!

Todays Issue:

  • Barbecue Rubs - A Little Bit of Spice a Big Difference in Taste
  • Barbequed Ribs Kansas City Style

Its been a little while since the last issue of Chargill Chat but the recent spell of good weather in the good old North East of England, and a couple of grilling sessions have spurred me into action.

I've been making my own BBQ rub for quite while and for the last few years I've been selling it on Ebay. I'm well pleased with myself as recently I've sold some to someone in Taiwan, so I can now say I've sold it on three continents, Asia, Europe and North America. Tomorrow the World :-) Unfortunately a package of rub that I sent to the USA earlier this year took over 40 days to get there! This is due to all packages going to the USA now having to go by surface mail.

So to celebrate my (very small) success I've devoted this article to BBQ rub. Sorry but the recipe below for rub isn't the one that I use to sell on Ebay. That recipe's a secret :-) Still, it's a very good receipe and well worth a try.


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Barbecue Rubs - A Little Bit of Spice a Big Difference in Taste

Mention barbecue sauce or marinade to anyone and they'll more than likely know exactly what you're talking about. However there is one term that seems to puzzle most people and that's barbecue rubs. But just what is a barbecue rub and how do you use it?

Basically a BBQ rub is a blend of various herbs and spices that are mixed together and which are rubbed, by hand, into the meat that's going to be cooked before it's positioned on a grill on in a smoker. The fantastic thing about a rub is it can be produced using practically any combination of fresh and dried ingredients, permitting you to choose and select whatever you think goes the best with the specific food that you are going to BBQ. It can be spicy, sweet, scorching or mild, it can be whatever you want it to be.

A barbeque rub can make a good piece of meat a great piece of meat. The addition of the rub provides an explosion of taste that just isn't there with unseasoned meat .Let us be honest here, a badly piece of meat won't be better just because some barbecue rubs been added. It will just be a badly cooked bit of meat with some spice added!

If you want to start using a barbecue rub then there are two choices, buy it or make it. In recent years BBQ rubs have become commercially more readily available in shops and online. Many of these are very good and if you don't want to make your own, then they are a good option. But I do suggest that you give making your own BBQ rub a go.

A bit of trial and error is what's needed when you put together a successful rub. Discovering the precise components and in the proper amounts can take a little while, but do not spend time being concerned over the small details. To start with just combine a few ingredients together and see how it turns out. After a few attempts you will have your own tasty, secret rub which will have friends and family members salivating for your next barbecue gathering. If you're stuck where to begin there are many recipes online. Or you can always copy the ingredients from a commercial rub; of course you'll still need to determine the amounts of each ingredient that you put into your rub.

Before your next barbecue party, decide to use some barbecue rub, buy it if necessary but at least consider making it yourself. The rewards will far outweigh the time and effort that you put into making your barbecue rubs.

Guest Article

Barbequed Ribs Kansas City Style by At Home Gourmet

Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.

Kansas City’s first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. “Old Man Perry’s” restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryant’s and is still today regarded as one of America’s greatest rib joints. Today Kansas City boast over 90 rib restaurants.

As with any rib, first start by removing the membrane on the back of the rib. This can prove to be difficult with wet finger. Dry hands and a paper towel work well for this. The paper towel will allow you to get a better grip on the membrane. Evenly coat the ribs with the dry rub, wrap with plastic wrap and then foil. Refrigerate for at least 3-4 hours but overnight is best. 30 minutes before you are ready to cook the ribs, remove them from the refrigerator and allow to come to room temperature. Continually mop the ribs with sauce until finished cooking.

Kansas City Style Dry Rub:
1 C sugar
½ C paprika
¼ C kosher salt
¼ C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 tablespoon cayenne pepper

Classic Kansas City Style Sauce:
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon mace
½ teaspoon freshly cracked black pepper
½ teaspoon cayenne pepper
2 C ketchup
¾ C dark unsulphered molasses
½ C white wine vinegar

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips, food and beverage articles on his highly recommended website: Scott is also the owner of and .

Article Source: Barbequed Ribs Kansas City Style

That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at

Best regards,


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