1. Oops - Kansas City 10 OZ Bag
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Kansas City - Made for beef to bring out the beef flavor. Good on Veg and chicken too.
Kansas City - Made for beef to bring out the beef flavor. Good on Veg and chicken too.

Oops - Kansas City 10 OZ Bag

On sale $9.95 $5.95
Retail Price:$11.95
Your Savings:$6.00(50%)
Free Shipping on Orders over $45. Our spiciest rub. Made for beef roasts but great on chicken and lamb too! All natural.
Part Number: BSR10312A
Availability: Not for Sale

Kansas City BBQ Rub (or Dry Rub)

Perfect saltiness for red meat, light in sweetness, and perfectly balanced for light bark and maximum taste.

It's all natural with No MSG, No Preservatives, No Gluten, No High Fructose Corn Sweetener, and No Anti-Caking Agents. We got rid of the junk to make room for more of the good stuff.

Burnt Sacrifice Kansas City Rub makes the beef taste “Beefier”. It is great on all red meats including lamb. It also works well on chicken, and gives a different slant on traditional ribs.

Imagine the smell of lemony coriander and buttery celery seed with California garlic and onion. These all-natural spices are perfectly balanced with the salt and sugar for quick acting flavor to bring out the inner essence of meat. And yes, we add a dash of paprika for more depth of flavor, but this is not a potato chip rub. This is about ‘meat’ and the lovers of the basic taste of meat.

Kansas City is a beef-town in the way that Memphis is a hog-town. It is the destination of the cattle trail that starts in Dallas. Of course they eat pork, fish, and chicken like any good barbecue town, but they love their beef. This rub is an ode to the earliest Kansas City styles with a little flourish to really bring out the wonderful taste of meat without heavily flavoring it in any specific direction. For a distinctive Kansas City specialty, try this rub on “burnt ends”, the flavorful pieces cut from the ends of smoked beef brisket.

Is it a rub or a season salt? Well, BBQ lover you may want to switch up from the single serve to the 12oz bag pretty quickly because this rub really does double duty. Nearly every week my mother calls me up and tells me about something else she just put it on. From fried potatoes to eggs to whatever you would put season salt on. I add some to a tuna fish sammich (you read that right I did not say sandwich) and it brings out some great flavors. Now there is hardly a time where I don’t sprinkle some on my fried eggs, so I can unreservedly tell you that it is time to go deep on this rub.

Every BBQ competitor and every BBQ restaurant start with a rub. The foundation of all great BBQ or grilling begins with your rub. The basic spices of the rub will enhance the flavor of whatever you are cooking, and also modify the flavor of the sauce. This gives you the effect of a different sauce for each rub you use. Try one of our fantastic Burnt Sacrifice competition-class sauces, available in several spice levels, to finish with our rubs or use as a dipping sauce. Our rubs are specifically designed to be bold enough to stand up on their own so you can enjoy the flavor of the meat, but will also work well to enhance the BBQ sauce.

Best on: Beef or red meat like lamb. Steaks and roasts or even ribs. Or even eggs, potatoes, and vegetables. Also good on tender fish like trout or bass.

Saltiness: Medium

Sweetness: Low

Ingredients: Salt, Sugar, Paprika, Garlic, Onion, Celery Seed, Cumin, and Spices.

Learn more about BBQ: BarbecueBBQ SauceBBQ HistoryBBQ evolutionCarolina styleKansas City styleMemphis styleSanta Maria tri-tip styleTexas BBQ

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