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Old 06-27-2012, 05:22 PM   #1
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
Default Recipe: Memphis-style BBQ Dry Rub (pics)

Memphis-style BBQ Dry Rub

Barbecue season is in full swing, and that means that I'm getting a lot of
requests for rub recipes. I developed this Memphis-style rub as a pork
seasoning, but it really is an all-purpose dry rub.



This rub strikes a great balance between savory and sweet, with just a
hint of kick. The blend of spices provides a great well-rounded flavor profile
that complements just about anything in the smoker or on the grill, even
fish and vegetables.

The combination of sugars creates an outstanding crust without scorching
at high temperatures. The pork butt below was cooked at 325-350°. Check
out that color!



Ingredients
1 cup Sea salt, medium fine (no table salt, please)
1/2 cup Unrefined evaporated cane sugar (no table sugar, please)
1/2 cup Brown sugar, golden/light
2 Tbs Sweet Hungarian paprika
2 Tbs Chili powder, medium heat (I use New Mexico)
2 Tbs Granulated onion (not onion "powder")
2 Tbs Dry mustard
1 Tbs Granulated garlic (not garlic "powder")
2 tsp Dry thyme
2 tsp Dry oregano
2 tsp Black pepper, ground fresh
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground coriander
1 tsp Ground cayenne (optional, but recommended)

Method
Combine all of the rub ingredients in a large mixing bowl and mix well with a
whisk or stand mixer.

Store the rub in an airtight container in a cool dark place.

Makes about 3 cups.

-----
John

Last edited by PatioDaddio; 06-27-2012 at 05:37 PM..
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Old 06-27-2012, 05:24 PM   #2
twinsfan
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very nice!
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Old 06-27-2012, 05:32 PM   #3
deguerre
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Very nice recipe John, and I'll have to try it. What chili pepper in the powder would you consider medium heat in this? And...what makes it Memphis style? (Serious question actually...)
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Old 06-27-2012, 05:39 PM   #4
PatioDaddio
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Quote:
Originally Posted by deguerre View Post
What chili pepper in the powder would you consider medium heat in this?
I use New Mexico (I amended the recipe above)

Quote:
Originally Posted by deguerre View Post
And...what makes it Memphis style? (Serious question actually...)
Just the spice block that I used.

John
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Old 06-27-2012, 05:42 PM   #5
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I've used the run on some smoked chicken wings, and it's very tasty!
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Old 06-27-2012, 05:48 PM   #6
PatioDaddio
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I should have mentioned that this is the rub that I used in these two recipes.

Hot & Fast Memphis-style Pulled Pork

Bush's Gameday Grub: Memphis Dry-Rubbed Wings

John
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Old 06-27-2012, 05:51 PM   #7
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Sounds great John!! We're definately gonna give it a try!!
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Old 06-27-2012, 05:59 PM   #8
deguerre
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Quote:
Originally Posted by PatioDaddio View Post
I use New Mexico (I amended the recipe above)



Just the spice block that I used.

John
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).
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Old 06-27-2012, 06:17 PM   #9
PatioDaddio
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Quote:
Originally Posted by deguerre View Post
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.

John
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Old 06-27-2012, 07:38 PM   #10
Digger038
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Man, those look great.
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Old 06-27-2012, 08:55 PM   #11
DXrunner19
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Thank you for sharing - Now all we need is a Memphis Sauce :)
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Old 06-27-2012, 09:38 PM   #12
PatioDaddio
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Quote:
Originally Posted by DXrunner19 View Post
Thank you for sharing - Now all we need is a Memphis Sauce :)
I need to get to work on that. I think I'll call it "Memphis Mud".

John
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Old 06-27-2012, 09:48 PM   #13
DXrunner19
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Checked out your blog patiodaddio - good stuff! thanks for sharing!
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Old 06-27-2012, 09:58 PM   #14
PatioDaddio
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Quote:
Originally Posted by DXrunner19 View Post
Checked out your blog patiodaddio - good stuff! thanks for sharing!
Thank you for the kind words.

John
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Old 06-27-2012, 10:00 PM   #15
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Good stuff. Thanks for sharing

Sent from my Kindle Fire using Tapatalk 2
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