Viroqua Food Co-op Recipe Blog

Great Grilling: Kansas City-Style Dry Rub

Posted byJonah Curley on Mon, Jul 04, 2016 @ 09:17 AM

Dry rubs are a great way to add flavor to meat or veggies, and are very simple to make. You can make this rub at any time and store it in an air tight container for up to six months. I always make a triple batch for those days when I am in a hurry and need a simple meal idea.

This is a traditional Kansas City-style dry rub. It can be used on pork, chicken, or even veggies. For veggies simply add oil and dry rub, then toss to coat. Start with a small amount of rub – you can always add more.


Total Time: 15 mins.  *  Servings: 4  *  Keeps up to 6 months

1/4 cup paprika

1 Tbsp black pepper

1 Tbsp salt

1 Tbsp chili powder

1 Tbsp garlic powder

1 Tbsp onion powder

1 tsp mustard powder

1 tsp cayenne (optional)

Brown sugar to taste


  • Brown Sugar makes the rub sweet, however it’s not necessary. I recommend adding 1 Tbsp per every 2 Tbsp of rub, just before each use.
  • Cooking food low and slow is the best method to caramelize sugar and avoid burning.
  • Brining meat always helps the rub work its flavor through the entire cut.

So now you’re ready to cook! Follow the directions below to prove to your friends and neighbors that you don’t serve hockey pucks for dinner:

2016-jonah-grilled-chicken.jpgCURLEY-Q GRILLED CHICKEN


  1. To keep food from sticking to grill: Take folded paper towel & apply a high-heat cooking oil onto towel. Then use towel to wipe oil onto grate of grill.
  2. Heat grill. 
Gas grill: set to medium-low to medium heat.
Charcoal: once coals are hot, set vents to just-barely open.
  3. Put chicken on grill & cover. After 4mins., flip & cook additional 4mins.
  4. Using meat thermometer, check internal temperature of chicken. Remove from grill when it reaches 160°F but no higher, as it cooks up-to an additional 5° after removing from grill.
  5. Cover with aluminum foil & let sit for at least 5mins.


  • Every grill is different; using a meat thermometer assures perfectly cooked meat. Adjust cooking times accordingly!
  • Be sure to remove meat at proper temperature since meat starts to convert to hockey puck-dryness-status when 170°F is reached!

2016-Jonah-TakingTemp.jpgYou’re now ready to eat! Serve this as-is, with your favorite BBQ sauce, or with your new favorite Tuscan Kale Salad... OR, just have a second piece of chicken!

Tags: chicken, Grill Out