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Kansas City Barbecue Rub

Since the early 1900s, Kansas City has rubbed its meat with spices, then slowly smoked pork, lamb, chicken or burnt ends over a variety of wood fuels, then served it up with a thick, tomatoey sauce. Put this Kansas City Barbecue Rub on dry, combine with tomato puree or ketchup to make a sauce, or add to Sloppy Joes.

The Spice House
The Spice House

Details

Rub 1 teaspoon per pound of meat onto chicken or pork before grilling, or mix 2 tablespoons per cup into ketchup or tomato sauce for a quick barbecue sauce. Blended in small batches from paprika, salt, sugar, Jamaican allspice, nutmeg, Tellicherry black pepper, garlic, and cinnamon. This blend was previously called 'BBQ, Northern Style Seasoning.'

Spices

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