Since the early 1900s, Kansas City has rubbed its meat with spices; slowly smoked this pork, lamb, chicken, or burnt ends over a variety of wood fuels; then served up with a thick, tomatoey sauce. Rub this blend on dry, or combine with tomato puree or ketchup to make a sauce, or add to Sloppy Joes.
Ingredients: Salt, paprika, cane sugar, allspice, nutmeg, pepper, garlic, cinnamon
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