Kansas City barbecue is famous for bold bark, balanced sweetness, and lingering spice, and this rub captures that signature profile in a single spoonful. Brown sugar caramelizes into a glossy crust, smoked paprika and ancho chile deliver gentle heat, while cinnamon, allspice, and nutmeg echo the subtle warmth of KC’s legendary sauces. A whisper of coffee deepens the flavor, giving slow-smoked meats a rich mahogany hue and unmistakable aroma. Whether dusted over ribs for game-day tailgates or massaged into brisket for an overnight smoke, this blend channels the spirit of Midwestern pitmasters and turns backyard cooks into barbecue heroes.

The Ultimate Kansas City BBQ Rub Recipe

0.0 from 0 votes

Servings

cup

Prep time

minutes

Total time

minutes

Sweet-smoky Kansas City BBQ rub with brown sugar, paprika, ancho chile, coffee, and warm spices. Yields ¾ cup; seasons two racks of ribs or a 4- to 5-pound brisket. Store airtight up to six months.

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Ingredients

3 tbsp Brown Sugar
2 tbsp Smoked Paprika
1 tbsp Ancho Chile Powder
1 tbsp Salt
2 tsp Ground Black Pepper
1 tbsp Dry Mustard
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Ground Cinnamon
½ tsp Ground Allspice
½ Freshly Grated Nutmeg
1 Cayenne Pepper
½ tsp Ground Celery Seeds
1 tsp Dried Thyme
½ tsp Ground Coffee (fine grind

Directions

Combine all the ingredients in a large mixing bowl or a plate.
Mix everything thoroughly until evenly combined.
Use as needed or store the rub in a tightly sealed glass spice container.

Notes

This Ultimate Kansas City BBQ Rub Recipe makes about ¾ cup (roughly 12 tablespoons), enough to coat two slabs of ribs, a whole pork shoulder, or a 4- to 5-pound brisket point.
Dial up the heat by adding more cayenne, drop the salt for a low-sodium batch, or double the coffee for a bolder bark.
Seal the blend in a glass jar and store in a cool, dry cabinet for up to six months; shake before each use to keep the spices evenly distributed.
Perfect for smoking, grilling, or oven-roasting beef, pork, chicken, and even hearty vegetables.