Kansas City BBQ Rub
With more than 100 BBQ restaurants Kansas City is considered by many to be the â€œBBQ Capital of the World. This style of slow cooked meat has evolved from its earliest roots from Henry Perryâ€™s inner city pit in the early 1900â€™s. From these early days (due to the various railways) as the central US meat packing capital, Kansas City barbeque used a wide variety of meat â€“ including beef brisket, beef ribs, burnt ends, pork ribs, pulled pork, smoked sausage, smoked or grilled chicken and occasionally even fish. Today a wide variety of woods are used for smoking - oak, pecan and apple but the original wood found in this area and still one of the most popular is hickory. One of the signature characteristics of a classic Kansas City BBQ is the liberal use of BBQ sauce (this is also the St. Louis style). The Kansas City sauce is tomato based with a flavor profile thatâ€™s spicy, tangy and sweet. To balance these strong flavors the Kansas City BBQ rubs tend to be less sweet and a bit more savory as this provides the best compliment to the wet, sweet sauce. Our Kansas City BBQ Rub is hand blended from Hungarian paprika, coriander, garlic powder, cumin, sage, sea salt, brown sugar, yellow mustard, thyme, Mediterranean oregano, celery seeds, Tellicherry pepper and cloves. We recommend that you use 1 tablespoon of rub per pound of meat (you can certainly add more if you prefer). Add to the meat and rub it in thoroughly with your hands. Be sure to coat both sides evenly. Once this is done place the meat in a resealable plastic bag (we prefer to use the large zip lock bags). And then place in the refrigerator for at least 4 hours. For best results refrigerate for 24 hours and we have even heard of some competitive BBQ teams giving their meat up to 48 hours. To make a well balanced sauce add 1 cup of tomato sauce, 1/2 cup of cider vinegar, 1/2 cup of water and 2 tablespoons of spice rub to a medium sauce pan. Simmer on low for 20-30 minutes. You can adjust the spice blend to suite your tastes.