If you’ve made my Instant Pot Brisket, you already know this rub. It’s the reason that brisket tastes the way it does — sweet, smoky, with just enough heat to keep things interesting. I’ve been using this Kansas City-style BBQ dry rub for years and I put it on everything: brisket, ribs, chicken thighs, even roasted vegetables when I want that backyard BBQ flavor without firing up the grill. The secret is the instant espresso — same trick I use in my Chocolate Ganache — it doesn’t taste like coffee, it just deepens everything around it. Make a big batch and keep it in a jar. It stores for months and you’ll find yourself reaching for it constantly.
Kansas City BBQ Dry Rub
Sweet, smoky, and just enough heat — the dry rub that makes the Instant Pot Brisket taste the way it does.
Servings: 12 servings
Ingredients
- ⅓ cup Brown Sugar
- ⅓ cup Sugar
- 3 tbsp Salt
- 2 tbsp Chili Powder
- 2 tbsp Pepper
- 1½ tbsp Paprika
- 1 tbsp Cumin
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- ½ tbsp Cayenne Pepper adjust to taste
- 1 tsp Instant Espresso deepens the flavor without tasting like coffee
Instructions
- Combine — Add all ingredients to a mixing bowl.
- Mix — Whisk together until fully combined and no clumps remain
- Store — Transfer to an airtight jar. Stores at room temperature for up to 3 months.
Notes
Use generously on brisket, ribs, chicken, or roasted vegetables. For the full brisket recipe, visit Instant Pot Brisket. The instant espresso is the secret weapon — it deepens the smoky flavor without any coffee taste.
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