Memphis-Style Dry Rub

Name: Memphis-Style Dry Rub
Prep time: 10 min
Total time: 40 min
Yield: About 3/4 cup
Cuisine: American BBQ
Ingredients: 3 tablespoons Paprika; 2 teaspoons Garlic powder; 2 teaspoons Onion powder; 2 teaspoons Celery salt; 2 teaspoons Black pepper; 1 teaspoon Dry mustard powder; 1 teaspoon Cayenne pepper; 1 teaspoon Dried oregano; 1 teaspoon Dried thyme; 1 tablespoon Brown sugar

The classic Memphis approach: let the spices do the talking. A savory, herb-forward rub built for pork ribs and shoulder, with just enough sweetness to build great bark.

Prep: 10 minutesRest: 30 minutesYield: About 3/4 cupDifficulty: easyStyle: Memphis

Ingredients

Makes About 0.75 cups

3 Tbsp Paprika
2 tsp Garlic powder
2 tsp Onion powder
2 tsp Celery salt
2 tsp Black pepper (coarsely ground)
1 tsp Dry mustard powder
1 tsp Cayenne pepper
1 tsp Dried oregano
1 tsp Dried thyme
1 Tbsp Brown sugar (light)

Ingredients

Makes About 0.75 cups

3 Tbsp Paprika
2 tsp Garlic powder
2 tsp Onion powder
2 tsp Celery salt
2 tsp Black pepper (coarsely ground)
1 tsp Dry mustard powder
1 tsp Cayenne pepper
1 tsp Dried oregano
1 tsp Dried thyme
1 Tbsp Brown sugar (light)

How to Make It

Combine all dry spices in a bowl and mix thoroughly. If your brown sugar has any lumps, crush them between your fingers before adding.

Give it a final whisk and transfer to a jar or shaker. Let the blend rest for at least 30 minutes before using. The volatile oils from the oregano and thyme need time to infuse the other spices, and the flavors come together noticeably after sitting.

How to Use It

For pork ribs: Remove the membrane from the back of the ribs. Apply a thin layer of yellow mustard as a binder, then coat generously with the rub on both sides. Let rest for at least 30 minutes at room temperature, or wrap and refrigerate overnight.

For pork shoulder: Pat dry, apply mustard binder, and pack the rub into every crevice. Use about 2 tablespoons per pound. Refrigerate uncovered for 8 to 12 hours before smoking.

For pulled pork sandwiches: This rub stands on its own without sauce, Memphis-style. The herbs and spices create layers of flavor that deepen during a long, slow cook.

The Memphis Difference

Memphis BBQ is defined by its commitment to dry rubs over sauces. While Kansas City drowns everything in thick, sweet sauce, Memphis lets the seasoning and smoke carry the flavor. The celery salt and herbs in this blend are what separate it from other regional styles. Oregano and thyme give it an almost Mediterranean quality that goes well with the natural sweetness of pork.

Smoke with hickory or cherry wood at 225-250 degrees for the most authentic Memphis result.

Tips

Memphis pitmasters often apply the rub the night before and let the pork sit uncovered in the fridge. This draws moisture to the surface and helps form a better bark. For competition-style ribs, apply a second light coat just before they hit the smoker.

porkribsregionalMemphis

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