Name: Memphis Rub
Yield: Makes About ½ Cup
Cuisine: United States
Ingredients: 2 teaspoons Accent (MSG; optional); 1 to 3 teaspoons cayenne pepper; 1 teaspoon freshly ground black pepper; 1 teaspoon celery salt; 1 teaspoon dry mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ cup sweet paprika; 1 tablespoon dark brown sugar; 1 tablespoon granulated sugar; 2 teaspoons salt

Preparation info

Makes About
½ Cup

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I’m not sure where the American version of a spice rub was born, but if I had to guess a birthplace, I’d name Memphis. Memphans make extensive use of rubs—often to the exclusion of mop sauces or barbecue sauces. This rub is especially delicious used on smoke-roasted ribs and pork shoulders.

Ingredients

¼ cup sweet paprika
1 tablespoon dark brown sugar
1 tablespoo

Method

Combine the paprika, brown sugar, granulated sugar, salt, Accent (if using), celery salt, black pepper, cayenne, dry mustard, and garlic and onion powders in a jar, twist the lid on airtight, and shake to mix. The rub can be stored away from heat and light for at least 6 months.