Kansas City Style Rib Rub:
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1/4 cup paprika
- 2 tablespoons Essence, recipe follows
- 6 tablespoons kosher salt
- 2 tablespoons onion powder
- 1 tablespoon garlic salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or
spices. Use for meats and
seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.
Yield: about 2 cups
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons
paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried
oregano
1 tablespoon dried
thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
I make this at double amounts, put it away in air-tight plastic containers (snap-top lids). I add more brown sugar and I add 1 teaspoon of cumin per single recipe. It makes a tasty rub that isn't too hot for people that can't take heat. Adding more cayenne pepper will pump it up some, if desired.