Originally Posted by deguerre
Many thanks. I've been trying to identify what makes "Memphis" style BBQ for awhile now. I figured the herbs used had to be a big factor, but living here, there are SO MANY different styles available it seemed that the waters have become muddied in the past few years (Or decades).
Yeah, I had the same problem when I set out to develop a "Memphis" rub. I
just took what I found to be the common elements.
I'm happy to stir the mud.