Memphis-Style Rub

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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 55 Calories

Ingredients

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

Recipe Instructions

Step 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.n