BBQ Dry Rub (Memphis, Kansas City & Carolina) | CookOS

BBQ Dry Rub

Name: BBQ Dry Rub (Memphis, Kansas City & Carolina)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup brown sugar; 1/4 cup white sugar; 3-4 tbsp kosher salt; 1/4 cup paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp cayenne pepper; 2 tsp black pepper; 1 tbsp oregano; 1 tbsp celery salt (or seeds); 1/3 cup dark brown sugar; 1/2 tbsp onion powder; 1/2 tbsp garlic powder; 1 tbsp chili powder; 2 tsp white pepper; 2 tbsp dark brown sugar; 3 tbsp paprika; 1 1/2 tbsp cumin

A three-style BBQ dry rub collection featuring Memphis, Kansas City, and Carolina regional blends made from pantry spices. Each rub achieves authentic barbecue flavor through balanced ratios of salt, brown sugar, paprika, and heat.

🌍American 🏷️Bbq 🏷️Dry rub 🏷️Spice blend 🏷️Memphis 🏷️Kansas city Carolina

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Total

5 min

Servings

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1/4 cup brown sugar
1/4 cup white sugar
3-4 tbsp kosher salt
1/4 cup paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne pepper
2 tsp black pepper
1 tbsp oregano
1 tbsp celery salt (or seeds)
1/3 cup dark brown sugar
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tbsp chili powder
2 tsp white pepper
2 tbsp dark brown sugar
3 tbsp paprika
1 1/2 tbsp cumin

18 Ingredients

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Instructions

1
For Memphis-style: Place 1/4 cup brown sugar, 1/4 cup white sugar, 3-4 tbsp kosher salt, 1/4 cup paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp cayenne pepper, 2 tsp black pepper, 1 tbsp oregano, and 1 tbsp celery salt in a bowl and mix to combine.
2
For Kansas City-style: Place 1/3 cup dark brown sugar, 1/4 cup white sugar, 1 tbsp kosher salt, 1 tbsp celery salt, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 1/4 cup paprika, 1 tbsp chili powder, 1 tbsp cayenne pepper, 2 tsp black pepper, and 2 tsp white pepper in a bowl and mix to combine.
3
For Carolina-style: Place 2 tbsp dark brown sugar, 2 tbsp white sugar, 2 tbsp kosher salt, 3 tbsp paprika, 1 1/2 tbsp cumin, 1 tbsp chili powder, 1 tbsp cayenne pepper, and 1 tbsp black pepper in a bowl and mix to combine.

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Tips & Notes

Pro tips

Toast spices lightly in a dry skillet before mixing for deeper, more complex flavor—especially effective for paprika and oregano.
Apply rub the night before smoking or grilling to allow flavors to penetrate; keep meat uncovered in the refrigerator so the surface dries slightly for better bark formation.
Don't oversalt initially; taste a pinch on your tongue first, as kosher salt varies in density by brand and batch.

Substitutions

Brown sugar → muscovado sugar or maple sugar (adds deeper molasses notes)
Paprika → smoked paprika (intensifies smokiness without changing ratio)
Cayenne pepper → ancho chile powder (milder heat, fruitier profile)
Celery salt → 1/2 tsp celery seed + 1/4 tsp kosher salt (if celery salt unavailable)

Storage & make-ahead

Store in an airtight container away from heat and light for up to 3 months. Dry rubs do not require refrigeration.

Common Questions

Can I make these dry rubs in advance?

Yes. Store in airtight containers away from heat and humidity for up to 3 months. Mix well before each use as ingredients may settle.

What's the difference between Memphis, Kansas City, and Carolina dry rubs?

Memphis emphasizes paprika and black pepper with less sugar; Kansas City adds more brown sugar for sweetness; Carolina includes more cayenne and celery salt for tang and heat.