Memphis Rub

Source: Book: Barbecue Bible

Notes: We use this for all kinds of meats: chicken thighs, pork tenderloin. ¼ to ½ cup for 3 lbs of meat.

Often I’ll use yogurt to help it adhere and protect the meat during grilling.

I often leave out the sugars if I'm storing for long term and I plan to use it in other applications besides bbq.

I also typically leave out the cayenne or keep it very little so the base spiciness is calmer. I can add in more at time of use or make something to kick up available when serving (like hot sauce).

The kids love it on everything.

Serves: One batch supports about 6-8 lbs of meat

Ingredients: <the ingredients provided generally in the order they are used, including any prep>

• 1/4 cup paprika
• 1 tbsp dark brown sugar (see notes)
• 1 tbsp granulated sugar (see notes)
• 2 tsp salt
• 1 tsp celery salt
• 1 tsp ground black pepper
• 1/2 tsp cayenne (see notes)
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp onion powder

Program: <list of steps>

1. Combine all ingredients and whisk together, making sure to break up brown sugar (if using)

Variations:

• If you leave out the sugars and then perhaps add in cumin and oregano you get more of a mexican flavor

Log:

• First Made: Don’t know - probably 10 years ago
• Last Made: Every week

Tags:

• Meal: Seasoning
• Special: Easy
• Sidebar:
• Source: Book

Version: Version 1.3