Memphis Rib Rub
Memphis Rib Rub This Memphis style dry rub is a great pork rib and pork chop rub. Many Memphis dry rub recipes have a bite and this Memphis dry rub is no different, a medium hot lip-sear that also makes for a powerful pulled pork rub.
Combine all of the ingredients in a bowl. 2 tablespoons paprika 2 tablespoons ground black pepper 1 tablespoon sugar 2 teaspoons garlic powder 1 teaspoon kosher/sea salt or 1/2 teaspoon table salt 1 teaspoon chili powder 1 teaspoon dry mustard 1 teaspoon onion powder Makes ½ Cup Sprinkle on pork and refrigerate 2 to 8 hours in a resealable food bag or sealed container.
Dry Rub Tips Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat. Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, barbecue rubs can be used when you need it. Keep a record of the different spices and amounts of each used for future rub recipes. When mixing and storing bbq rubs, record the date on the container storing the rub. You can freeze meat after applying a rub, just thaw and enjoy at a later time. Don't reuse remaining rub after it has been in contact with meat.
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Memphis Rib Rub
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