Kansas City Style Rub

[Cowboy Pepper]

1/2 cup brown sugar granules (Straight out of the box normal is OK but maybe use a bit more.)
(You can dry brown sugar on a cookie sheet in a super low oven.)
1/2 cup turbinado, raw, or cane sugar
1/4 cup molasses powder (or just another 1/4 cup of brown sugar.)
1/2 cup flaked or kosher salt.
1/4 cup smoked paprika (Sweet is OK, but get Hungarian.)
1 tbs cumin or yellow mustard (I prefer cumin, but many like to use the mustard.)
1 tbs celery seed ground.
(Can use celery salt, but McCormick is app. 50% salt, so use. 2 tbs. and reduce salt a bit.)

[DaveD]

That looks like quite the sweet rub... mostly for pork, I take it?

Thanks for sharing all these, super cool!

[Cowboy Pepper]

You betcha. Also great on chicken thighs. A buddy of mine had me over and put a ridiculous amount of the KC Style on some chicken thighs. Tasted like they were sauced.

[TripleB]

Welcome to the Pit. Question: you state ‘yellow mustard’, I assume you mean ‘dry mustard’ like Coleman’s. How long have you been using this rub and what BBQ sauce do you use to compliment this rub?

Thanks for posting.

[Cowboy Pepper]

Indeed. Been in use for close to a year. This is a modified version of one of my commercial rubs. I realized that most folk don't have the array of spices that I stock. You can make your own sauce with the rub. Otherwise, a KC style sauce would be the ticket.

Kansas City BBQ sauce

Toss some of the the rub into a sauce pan full of ketchup and cook it down until it gets to the saucy thickness that will make it stick to your chicken, ribs, or what have you. I usually make my own ketchup.