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Kansas City Rubs

Kansas City-style barbecue rubs refers to the specific regional barbecue style of slowly smoked meat that first started from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.

The Kansas City metropolitan area is renowned for barbecue. Kansas City, Missouri, has more than 100 barbecue restaurants. The area is home to several large, well attended barbecue cooking contests, the two most notable being in nearby Lenexa, Kansas and at the American Royal.

Kansas City barbecue is characterized by its use of a wide variety of meat – pork, beef, chicken, turkey, mutton - (and sometimes even fish) and an equally wide variety of methods of preparation. Slow-smoking – traditional barbecue – is the most common method, but dishes cooked by other means, such as grilled chicken, also can be found on the menus of local barbecue restaurants. Just about any type of barbecued meat served in the country's other barbecue capitals, from Carolina pulled pork to Texas brisket, is served here, though burnt ends – the crusty tips of a brisket of beef – are distinctive to the city.

These rubs may be made in Kansas City or made for use with a low & slow smoking technique. The rubs are best suited towards BBQ Ribs that are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef brisket, are a popular dish in many Kansas City-area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, cole slaw, and other soul food staples.

BBQ Rubs & Seasoning

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Cowtown The Squeal Hog Rub
Used by Cowtown BBQ team to win TWO American Grand Royal Championships. A Sweet rub with not a lot of heat, Use this on pork shoulders, ribs, anything that is pork. Everyone in your neighborhood will think you have some secret recipe for smoking meat.