Rub - Memphis

By Gibby

In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats. Courtesy of Derrick Riches.

Ingredients

• 1/2 cup/120 mL paprika
• 1/4 cup/60 mL garlic powder
• 1/4 cup/60 mL mild chili powder (use medium or hot to kick up the heat)
• 3 tablespoons/45 mL salt
• 3 tablespoons/45 mL black pepper
• 2 tablespoons/30 mL onion powder
• 2 tablespoons/30 mL celery seeds
• 1 tablespoon/15 mL brown sugar
• 1 tablespoon/15 mL dried oregano
• 1 tablespoon/15 mL dried thyme
• 1 tablespoon/15 mL cumin
• 2 teaspoons/10 mL dry mustard
• 2 teaspoons/10 mL ground coriander
• 2 teaspoons/10 mL ground allspice

Preparation

Step 1

mix well. To use sprinkle ribs thoroughly ad rub into surface on both sides. Recommend removing membrane on backside of ribs before preparing. I steam my ribs for 1 hour and then add rub and finish on barbecue.