Memphis-Style Rub recipe

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Ingredients

¼ cup paprika
3 tablespoons chili powder
2 tablespoons turbinado sugar
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground thyme
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
½ teaspoon cayenne pepper

Nutrition Info

55.4 calories
carbohydrate: 11.1 g
cholesterol: : -
fat: 1.8 g
fiber: 3.8 g
protein: 1.8 g
saturatedFat: 0.3 g
servingSize: -
sodium: 1067.8 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk paprika, chili powder, turbinado sugar, salt, garlic powder, cumin, oregano, thyme, celery salt, black pepper, mustard, onion powder, and cayenne pepper together in a bowl.

Recipe Yield

6 servings

Recipe Note

A Memphis style rub that I use primarily on pork butts and ribs prior to smoking. I usually coat the meat with the rub and let rest 24 to 48 hours wrapped in plastic wrap. I then sprinkle a light second application immediately before putting the meat into the smoker. Store in an airtight container in a cool, dark place.

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