Memphis Rib Rub

Memphis Rib Rub

Like marinades, rubs add flavor to food before cooking, however rubs provide stronger flavors than marinades, which consists of oils with an acidic liquid, such as vinegar and citrus juice.

Dry rubs will not burn on the grill the way marinades do, this makes dry rub for ribs or a pork roast rub perfect for meat that require long cooking times, such as pulled pork.

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.

This dry rub will also go well with beef, chicken and lamb.

Ingredients

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

Instructions
Memphis Rib Rub

Makes ½ Cup

Sprinkle heavily on meat and very lightly message into meat 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.

Use fresh spices. You won't get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.

Spices should have a strong aroma, if it doesn't have a smell throw it out, the spice is properly useless.

Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.

More Great Dry Rub Recipes

BBQ Dry Rub	Basic Barbecue Dry Rub
All-Purpose Dry Rub	BBQ Ribs Rub
Texas BBQ Rub	Texas Heat Dry Rub
Memphis Rib Rub	Salt-Free Dry Rub
Brisket BBQ Rub	Prime Rib Rub