I can still remember sitting in the smokehouse in Kansas City, MO where my father worked. It was the early 70’s. I wasn’t even five years old, but some things just leave a strong impression on your soul. I fondly recall the painted bull and barn boards on the walls, the tile floor, picnic tables and the smell of smoked meat. At this smokehouse, they didn’t put sauce on the meat. Instead they used a rub made of salt, sugar, paprika and black pepper. They did have sauce available on the tables, if you preferred. In my opinion, smoked meat done the right way doesn’t need any sauce. A side order of Suzy Q fries never hurt, though! Earth & Sea Salts Kansas City Rub is the exact recipe used at this smokehouse from my past. Throughout my childhood, we would feast on ribs, brisket, ham and chicken smoked with the Kansas City Rub. It is the perfect combination of sweet, salty and spicy. I can honestly say that it is the best barbeque I’ve ever had! Maybe this is because it also has a healthy dose of the heart and soul of Kansas City. It brings me great joy to present this blast from my past, from the heart of the Midwest and from my heart too.