Memphis BBQ Dry Rub Recipe
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This sweet and smokey Memphis BBQ Dry Rub recipe is easy to make and can go on everything from ribs, to pulled pork, to potato chips!
My parents were born and raised in Memphis, TN, and once we moved away it’s where I went every summer to visit grandparents, aunts, uncles, and cousins. It wouldn’t be a trip home to Memphis without some amazing BBQ.
What Makes Memphis BBQ Unique
Memphis is renowned for its distinctive style of barbecue, particularly its emphasis on dry rubs. Unlike other barbecue traditions that might lean heavily on sauces, Memphis BBQ focuses on spice blends that impart deep, rich flavors to the meat.
Make your ribs with dry rub only or pair it with our Memphis BBQ sauce for the ultimate St. Louis-style ribs!
Essential Ingredients in Memphis BBQ Dry Rub
A traditional Memphis BBQ dry rub typically includes ingredients like paprika, garlic powder, onion powder, mustard powder, brown sugar, and salt. You can also add a little cayenne pepper for some spice . Each ingredient is chosen to highlight the meat’s flavors and create a balance that is savory, sweet, and slightly spicy.
How Do You Make a Dry Rub?
The thing about a BBQ dry rub is that there really is no “right” way to do it. It’s all about the flavors you like.
You can play with the ratios of these spices to make it just the way you like. Sometimes I skip the brown sugar to make it low carb, and sometimes I add a little chili powder or chipotle chili powder for a smokier flavor. If you start with the basics and play with it from there you can’t go wrong.
This simple dry rub is a little sweet, a little spicy, and it perfectly flavors a rack of ribs, or a shoulder of pork, every time. I even it on our Jackfruit Sliders and they were delicious!
How Do You Apply a Dry Rub to Meat?
The technique used to apply the rub can affect how well the flavors are absorbed and how the meat cooks.
- Use the Right Amount: Generally, you should use about 1-2 tablespoons of rub for every pound of meat. This ensures a good coating without overpowering the meat’s natural flavors.
- Apply Oil or Mustard (Optional): Lightly coating the meat with a thin layer of oil or mustard before applying the rub can help it stick better and more evenly. The oil also helps to lock in moisture as the meat cooks. Mustard is particularly popular in BBQ as it adds a layer of flavor while also acting as a binder for the spices.
- Rubbing It In: Don’t just sprinkle the rub on; you need to really work it into the meat. Use your hands to press and massage the rub into all sides of the meat.
Applying Dry Rubs to Different Types of Meat
You can apply a BBQ dry rubs to any type of meat, pork, beef, chicken, and even seafood. The amount you use on each will vary. Below is a simple guide to help you achieve the best results.
- Ribs and Pork Shoulder: These are staples in BBQ and benefit from a generous amount of rub. Make sure to work the rub into all the nooks and crannies.
- Chicken: With chicken, be careful not to apply too much rub. You might also want to get some of the rub underneath the skin for better flavor penetration.
- Beef: Beef, especially cuts like brisket, can handle more robust spices. Be generous with your application to form a nice crust that enhances flavor and texture.
- Fish and Seafood: Apply a lighter amount of rub.
When I’m making ribs I start them off with my BBQ dry rub mixture and let them cook for a couple of hours, then I add my Memphis BBQ sauce and continue cooking to let it caramelize on the meat. I do the same with my slow cooker BBQ ribs and Instant Pot ribs and the flavor is amazing.
I also use this dry rub on pork shoulder when I’m making my Slow Cooker BBQ Pulled Pork or Pressure Cooker Pulled Pork or on my chicken when I’m making BBQ pulled chicken in the Crock Pot.
Don’t stop there though, you can use this dry rub on sausage for a Memphis sausage and cheese plate, fish, shrimp, beef, and even things like french fries and potato chips. It adds a great, sweet, smokey flavor to anything you put it on!
How to Store It
Keeping your dry rub in a cool, dry place in an airtight container is essential for maintaining its potency. Most dry rubs can be stored for up to 2 months without losing their flavor, provided they are kept away from moisture and heat.
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Memphis BBQ Dry Rub
Ingredients
- ½ cup Smoked Paprika
- ¼ cup Brown Sugar
- 2 tablespoon Onion Powder
- 2 tablespoon Garlic Powder
- 2 tablespoon Mustard powder
- 1 tablespoon Salt
- 1 pinch Cayenne Pepper, optional
Instructions
- Add all ingredients to a small bowl and mix together. Store in an airtight container for up to 2 months.
Nutrition
