|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 3g||11%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Memphis, the rub is considered the most important ingredient aside from the meat. Often, ribs are served with only a rub and without sauce. This means that the barbecue rub has to provide all the flavor to make Memphis-style barbecue. That makes its quality all the more important.
Doing your own rub isn't hard at all. This one starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. Our Memphis rub is particularly good on ribs, but it really can be used on any smoked meats—it's just that versatile and flavorful. You can also use it for ribs prepared on the grill or in the oven.
If you really want to make the best-quality rub, start with completely fresh herbs. Hitting your grocery store or health food store's bulk section is a great place to get what you need for this rub. Typically, bulk herbs and spices are fresher than what you get in the mass-produced, little plastic jars in the baking aisle.
1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder
3 tablespoons salt
3 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice
Gather the ingredients.
In a medium bowl, mix together all of the ingredients—paprika, garlic powder, chili powder, salt, pepper, onion powder, celery seeds, brown sugar, oregano, thyme, cumin, dry mustard, coriander, and allspice—until well combined.
Store in an airtight container until ready to use.
- The rub can be stored for up to six months if kept in a cool, dry place. Be sure to label the jar with the contents and add the date.
- To use, apply rub evenly over ribs. The general rule of thumb? Whatever amount that sticks is the perfect amount.
- This rub makes a great gift, too. Feel free to double or triple the recipe if you're planning on gifting it.
If you'd like to customize the heat in this recipe, feel free. Rather than mild, use medium or hot chili powder. Or add a little bit of cayenne pepper instead if you can't find hot chili powder but want to increase the heat.