Memphis-Style Pork Rib Rub

Paprika-forward, brown sugar sweet, with a hit of celery salt and dry mustard — the Memphis dry rib rub that lets pork be the star.

Prep

10 minutes

Cook

N/A

Equipment

• Medium mixing bowl
• Whisk
• Airtight jar or shaker bottle

Ingredients

• 1/2 cup smoked paprika
• 1/3 cup dark brown sugar, packed
• 1/4 cup kosher salt
• 3 tbsp coarse black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp dry mustard
• 1 tbsp celery salt
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp dried oregano

Method

1. 01

   BREAK UP THE SUGAR: Dump the brown sugar into a mixing bowl and break up any lumps with a fork so it distributes evenly.

2. 02

   ADD DRY SPICES: Add smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, dry mustard, celery salt, cayenne, cumin, and dried oregano.

3. 03

   WHISK 60 SECONDS: Mix thoroughly, scraping the bottom of the bowl, until the color is uniform brick red with no streaks of white salt or dark paprika.

4. 04

   TASTE: Dip a clean finger. It should be sweet first, savory second, with a slow build of heat. Add cayenne for more heat, brown sugar for more sweet.

5. 05

   JAR AND REST: Funnel into an airtight jar. Let it sit 24 hours before use so the flavors marry.

How to serve

• Rub baby back or St. Louis ribs heavy before smoking, and again lightly right before serving.
• Also great on pork shoulder, chops, and thick-cut bacon before smoking.