Name: Memphis-Style Rub recipe
Ingredients: ¼ cup paprika;3 tablespoons chili powder;2 tablespoons turbinado sugar;2 teaspoons salt;2 teaspoons garlic powder;2 teaspoons ground cumin;2 teaspoons dried oregano;2 teaspoons ground thyme;1 teaspoon celery salt;1 teaspoon ground black pepper;1 teaspoon dry mustard;1 teaspoon onion powder;½ teaspoon cayenne pepper

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Ingredients

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

Nutrition Info

55.4 calories carbohydrate: 11.1 g cholesterol: : - fat: 1.8 g fiber: 3.8 g protein: 1.8 g saturatedFat: 0.3 g servingSize: - sodium: 1067.8 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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.

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