Memphis Rib Rub

Memphis Rib Rub
Claire Cohen
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 3/4 cup/180 mL (6 servings)
Ratings (25)

In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs. You can adjust the heat by changing the amount of cayenne.

What You'll Need

  • 1/4 cup/60 mL paprika
  • 2 tablespoons/30 mL salt
  • 2 tablespoons/30 mL onion powder
  • 2 tablespoons/30 mL fresh ground black pepper
  • 1 tablespoon/15 mL cayenne

How to Make It

1. Mix ingredients together. Store in an airtight container for up to 6 months after preparation.

2. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

Use this rub for:

Nutritional Guidelines (per serving)
Calories 22
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 2,329 mg
Carbohydrates 4 g
Dietary Fiber 2 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)