How to Make It
Combine all ingredients in a medium bowl. Use a fork or your fingers to break up any brown sugar clumps until the mixture is uniform in color and texture.
The brown sugar makes this rub slightly sticky, which is actually a benefit. It adheres to meat better than drier rubs. Let it rest in a sealed container for at least 30 minutes before using. The brown sugar needs time to absorb the surrounding spice flavors. Freshly mixed, the sweetness sits on top, but after resting it integrates. If it clumps during storage, break it apart before use.
How to Use It
For pork ribs: Remove the membrane and apply a thin layer of yellow mustard or olive oil as a binder. Coat both sides generously with the rub, using about 2 tablespoons per rack of ribs. Rest for 30 minutes at room temperature before smoking.
For burnt ends: Cut point-end brisket into 1.5-inch cubes. Toss in rub until well coated. Smoke at 250 degrees for 2 to 3 hours, spritzing with apple cider vinegar or apple juice every 30 minutes.
For pulled pork: Apply heavily to a bone-in pork shoulder, working the rub into every fold and crevice. Wrap and refrigerate overnight. Smoke at 225 degrees until the internal temperature reaches 203 degrees.
For beef ribs: Apply a medium coat to beef plate ribs. The sweetness of this rub pairs especially well with the rich fat content of beef short ribs. Smoke over oak at 250 degrees for 6 to 8 hours.
The KC Philosophy
Kansas City BBQ doesn't pick sides. While Texas is all about beef and Carolina is obsessed with pork and vinegar, KC puts everything on the smoker and finishes it with a sweet, thick glaze. This rub is the foundation of that approach. The brown sugar creates the base sweetness that KC-style sauce builds on.
If you want the full Kansas City experience, smoke the meat with this rub, then brush with a thick tomato-based sauce in the last 30 minutes of cooking. But honestly, this rub is good enough to stand on its own.