Memphis Rib Rub

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

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.
  2. Mix ingredients together. Store in an airtight container for up to 6 months after preparation.
  3. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

Use this Rub For: