Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, k.c. rib rub. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
K.C. Rib Rub is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. K.C. Rib Rub is something that I’ve loved my entire life. They are nice and they look fantastic.
This barbecue pork rib rub recipe for traditional Kansas City-style ribs is an excellent way to season the meat. It includes a variety of common spices Eat as is, or brush these ribs with a good barbecue sauce if you prefer the finger-licking finish. This dry rub is so good that you'll want to keep a shaker.
To begin with this particular recipe, we must first prepare a few components. You can have k.c. rib rub using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make K.C. Rib Rub:
- Prepare 1/2 cup Brown Sugar
- Take 1/4 cup Smoked Paprika
- Get 1 Tablespoon Salt
- Take 1 Tablespoon Black Pepper
- Take 1 Tablespoon Onion Powder
- Make ready 1 Tablespoon Garlic Powder
- Get 1 Teaspoon Cayenne Pepper
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder. Combine all ingredients in a large bowl and mix well. Pack on the dry rub onto your next rack of ribs. Rib Rub from Delish.com is everything you need to make the most flavorful meat.
Instructions to make K.C. Rib Rub:
- Prep out ribs. Remove silver skin if you not removed
- Mix all the ingredients and rub the ribs evenly. Cover and refrigerate for at least 2-24 hours.
This rib rub is great on way more than just ribs. Try it on a roast chicken or even a whole roasted cauliflower ! If you're not a fan of spicy food, go easy on the chili flakes or omit them completely. Learn how to make Rib Rub. A great rib rub isn't easy to create, but we're pretty confident about this one.
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