With more than 100 BBQ restaurants Kansas City is considered by many to be the "BBQ Capital of the World".
We recommend that you use 1 tablespoon of rub per pound of meat (you can certainly add more if you prefer). Add to the meat and rub it in thoroughly with your hands. Be sure to coat both sides evenly. Once this is done place the meat in a resealable plastic bag (we prefer to use the large zip lock bags). And then place in the refrigerator for at least 4 hours. For best results refrigerate for 24 hours and we have even heard of some competitive BBQ teams giving their meat up to 48 hours.
Ingredients: Paprika, garlic, salt, sugar, coriander, cumin, mustard, black pepper, celery, thyme, sage, clove, oregano.
2oz. Jar with shaker top