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A jar of Kansas City-style BBQ dry rub. A spoon is resting on the top.

Kansas City BBQ Dry Rub

  • Author: Mollie
  • Total Time: 5 minutes
  • Yield: 3.25 ounces 1x


This Kansas City BBQ Dry Rub is so easy to make and tastes amazing on everything. Use it for pork, chicken, beef, sausage, or even fish. It's sweet, salty, and smokey, with just a hint of spice.



1/4 cup brown sugar

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon mustard powder

1/2 teaspoon ground cayenne

1 teaspoon salt

1 teaspoon black pepper


  1. Combine brown sugar, smoked paprika, onion powder, garlic powder, mustard powder, ground cayenne, salt, and black pepper in a small bowl.
  2. Store in a jar or small air-tight container for up to a year. Use on beef, pork, chicken, turkey, sausage, fish, or veggies. 


We use brown sugar to make this rub sweet (it also caramelizes super well). If you want to use something more natural (or make this recipe Paleo-compliant), you can use coconut sugar instead. 

Smoked paprika adds a smokey flavor to this rub, but if you don't have it, you can use regular paprika.

This recipe makes enough to cover a 7-9 pound bone-in pork butt. 

Store in a jar or air-tight container for up to a year. 

Nutritional information is only an estimate. 

  • Prep Time: 5 minutes
  • Category: Seasoning
  • Cuisine: American


  • Serving Size: 3.25 ounces
  • Calories: 240
  • Sugar: 49.5 g
  • Sodium: 2347.2 mg
  • Fat: 1.6 g
  • Carbohydrates: 58.2 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg