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Kansas City Dry Rub Spice for brisket chicken Pork 5.8 oz.


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price: 
$5.85,  negotiable
 
location: 
Pittsburg, Texas, USA
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shipping: 
FREE shipping
 
seller: 
SandrasAcre

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ad id#: 
2585628

 Description:

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Kansas City Brisket rub spice

Brisket Rub - Kansa City Dry Rub is great on beef, pork, and chicken.
Only $5.85 w/Free Shipping

Package size 5.8 ozs.

A sweet Kansas City style rub used for slow smoking or cooking. Great on Brisket as well as other beef cuts, poultry, pork, fish and seafood.


Kansas City Rub Brisket spice

Great on Brisket.

Here is a wonderful Cajun Smoked Brisket recipe using this Kansas City Dry Spice Rub.

Need - 14 lb brisket flat, 1/5 cup of crab boil, boiling pot, Kansas City Brisket Rub

Directions: Fill boiling pot about ¾ full of water and add crab boil, bring water to boil and insert brisket flat, boil for 5 minutes and turn off fire, cool to room temperature, pre-heat smoker to 220°, remove brisket flat from boiling pot and place in a pan, rub Kansas City Brisket Rub Spice over brisket flat on both sides, set brisket on smoker and close lid, smoke for 3½ to 4 hours (cover for the last hour in aluminum foil) or when internal temperature approaches 170°. Slice thinly across the grain.


Hmmm, Hmmm, Good!

kansas city rub spice

Great on Chicken!

Here is a wonderful Drunken Chicken recipe using the Kansas City Rub.

Need - 3 to 4 lb chicken, 1/2 cup Italian salad dressing, 1/2 tsp Worcestershire sauce, 1/2 cup dry rub, 1 can beer

Directions – Rinse chicken and pat dry, mix Italian salad dressing and Worcestershire sauce in a bowl, inject the chicken breast, leg and thighs with the marinade, rub the outside of the chicken with the dry rub, heat smoker to 225°, place beer can on grill and place chicken on the beer can, smoke for 4 hours.


Get yours today! Only $5.85 per package includes shipping and handling.

Kansas City Rub Sample - Enough to do whole a Brisket with Free Shipping. Package size 5.8 ozs.
This $5.85 package is in an FDA approved bag.

Ask all questions before purchasing.

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