Recipe courtesy of Momma's Mustard, Pickles & BBQ
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2 hr 30 min
(includes chilling time)
30 min
10 to 12 servings


Momma's Dry Rub:



For the slaw: Combine the cabbage, carrots and red onions in a large bowl and toss gently.

For the dressing: Whisk together the mayonnaise, buttermilk, dry rub, vinegar, sugar and salt to taste (about 1/2 teaspoon) in a bowl until smooth.

Add the dressing to the slaw and toss gently until completely coated. Cover and refrigerate for 2 to 3 hours before serving.

Momma's Dry Rub:

Combine the brown sugar and cornstarch in a bowl and mix by hand until the lumps are gone. (This is a great trick for preventing clumps in brown sugar.)

Combine the paprika, garlic salt, seasoned salt, 1 cup of the brown sugar mixture, the granulated sugar, chili powder, black and white peppers, allspice, cayenne, cumin and mustard powder in a large bowl. Mix until well blended. Apply the rub liberally to meats with a shaker prior to smoking, for a true Kansas City BBQ taste.

Cook's Note

Dry rubs vary in saltiness. Be careful not to oversalt the dressing if you are using a different dry rub.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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