Paul kirk's kansas city rib rub
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Packed light brown sugar |
| ¼ | cup | Sugar |
| ¼ | cup | Seasoned salt |
| 2 | tablespoons | Garlic salt |
| 1 | tablespoon | Onion salt |
| 1½ | teaspoon | Celery salt |
| ¼ | cup | Sweet Hungarian paprika |
| 1 | tablespoon | Freshly ground black pepper |
| 1½ | teaspoon | Rubbed dried sage |
| ½ | teaspoon | Ground allspice |
| ¼ | teaspoon | Cayenne |
| 1 | pinch | Ground cloves |
Directions
Spread the light brown sugar on a baking sheet and let it dry out for an our or two to keep it from clumping. Sifte the brown sugar and the remaining rub ingredients together in a bowl; you may have to do this in batches. Stir to combine. (Alternatively, put the ingredients in the food processor and pulse to combine.) Compliments of Garry's Home Cookin'
Garry Howard
Cambridge, MA
garry@...
Recipe by: Paul Kirk
Posted to bbq-digest by "Garry Howard" <<garry@...> on May 29, 1999, converted by MM_Buster v2.0l.