Kansas City Sweet Rub
The Kansas City Sweet Rub is known for its high sugar content, which creates a lacquer-like, dark crust during smoking. It is the quintessential representative of classic American BBQ style with a balanced combination of sweet, salty, and mildly spicy. This rub pairs especially well with fatty cuts of meat like spareribs or brisket.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + at least 2 hoursMix all ingredients thoroughly. Pat the meat dry and massage the rub generously onto all surfaces. Refrigerate covered.
Smoking
6-8 hoursPreheat smoker to 110-120 °C with hickory and cherry wood. Smoke the meat indirectly. After 3 hours, optionally spray with apple juice to keep the surface moist and promote bark formation.
Texas Crutch (optional)
1-2 hoursWhen the core temperature stalls around 70 °C (the stall), wrap the meat tightly in butcher paper and continue smoking until a core temperature of 90-96 °C is reached.
Resting
20-30 minutesLet the finished meat rest wrapped for 20-30 minutes to allow the juices to settle.
Pro Tip
Do not raise the smoking temperature above 120 °C, as the high sugar content will burn and become bitter at too high heat. Low and slow is key here.
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