Memphis Rub

At one stage in my life I was spending a lot of time in Tennessee, and found this recipe for Memphis style barbeque rub. Once you try it, I am sure you will both like it, and decide to tweak it to better match your signature style of barbequing.

Ingredients

  • 3 TBL Dark Brown sugar – packed
  • 6 TBL Sweet Paprika – can use smoked
  • 2 tsp Chili powered – red Hatch of coarse
  • 2 tsp Smoked paprika
  • 1 tsp Salt – kosher or coarse sea salt
  • 0.5 tsp Black pepper – ground
  • 1 tsp Onion powder
  • 1 tsp Mustard powder
  • 0.25 tsp Cayenne pepper

Process

  1. Remove meat from frig and allow to reach room temperature.
  2. Pat meat dry with paper towels and trim excess fat.
    1. If I am am doing a pork shoulder, I will leave the fat and skin on.
    2. If I am smoking chicken thighs I leave the skin on. If grilling take skin off
  3. Mix all the ingredients together.
  4. Rub onto meat and put in fridge from 1 – 4 hours
    1. I usually wrap in foil, especially if I plan to roast it in the oven.
    2. If I am smoking, I put the meat in the smoker immediately after rubbing.

Note: If you did not contaminate the unused rub with meat bacteria, you can store it in an airtight container, otherwise, discard.

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