Kansas City Rib Rub

Kansas city rub

The Spruce / Claire Cohen

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Makes 1 1/8 Cups (12 Servings)
Nutritional Guidelines (per serving)
48 Calories
0g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: Makes 1 1/8 Cups (12 Servings)
Amount per serving
Calories 48
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 605mg 26%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Protein 1g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Kansas City, they know BBQ ribs. This is the barbecue pork rib rub recipe for traditional Kansas City-Style Ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal. This rub is so good that you will want to keep a shaker bottle handy for more than just ribs: chicken, pork chops, even sweet potatoes, the possibilities are endless!


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  • 1/2 cup/120 mL brown sugar
  • 1/4 cup/60 mL paprika
  • 1 tablespoon/15 mL black pepper
  • 1 tablespoon/15 mL salt
  • 1 tablespoon/15 mL chili powder
  • 1 tablespoon/15 mL garlic powder
  • 1 tablespoon/15 mL onion powder
  • 1 teaspoon/5 mL cayenne

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Kansas city rib rub
    ​The Spruce / Katarina Zunic
  2. Combine all ingredients together in a mixing bowl.

    Combine ingredients
    ​The Spruce / Katarina Zunic
  3. Either use immediately or transfer to an airtight container. This rub would be great for barbecue ribs on the smoker, on a charcoal grill, on a gas grill or from the oven.

    Kansas City rib rub
    ​The Spruce / Katarina Zunic


    • This rub may be stored up to six months in a cool, dark place.
    • If using immediately, apply rub evenly over ribs.
    • The rack of ribs should be dry to the touch, so pat it dry with paper towels before sprinkling with the rub mixture.
    • The general rule with rubs is what sticks to the meat is the perfect amount.

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