Memphis Style Dry Rub

Memphis Style Dry Rub

A paprika-forward spice blend with brown sugar and cayenne, built for smoky ribs.

Total 10 min Makes 16 oz Calories 20/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This dry rub leans on paprika, brown sugar, and a mix of warm spices to form a dark, slightly sweet crust on smoked or grilled pork. It comes together in minutes with pantry staples and keeps well, making it easy to season ribs, pulled pork, or chicken ahead of time.

Ingredients

  • 1/2 cup paprika
  • 1/4 cup packed light brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dry mustard
  • 1 tablespoon celery salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano

Method

  1. In a medium bowl, whisk together the paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, cumin, dry mustard, celery salt, cayenne, and oregano until evenly combined and no clumps of brown sugar remain.

  2. Break up any remaining lumps of brown sugar with the back of a spoon or your fingers, pressing them against the side of the bowl.

  3. Transfer the rub to an airtight container or jar, pressing out any air pockets and sealing tightly.

  4. Store in a cool, dark pantry for up to 3 months, shaking the jar before each use to redistribute the spices.

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    Memphis Style Dry Rub

    This dry rub leans on paprika, brown sugar, and a mix of warm spices to form a dark, slightly sweet crust on smoked or grilled pork. It comes together in minutes with pantry staples and keeps well, making it easy to season ribs, pulled pork, or chicken ahead of time.

    10 min 16 oz 20 cal

    Ingredients

    • 1/2 cup paprika
    • 1/4 cup packed light brown sugar
    • 3 tablespoons kosher salt
    • 2 tablespoons freshly ground black pepper
    • 2 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 1 tablespoon chili powder
    • 1 tablespoon ground cumin
    • 1 tablespoon dry mustard
    • 1 tablespoon celery salt
    • 1 teaspoon cayenne pepper
    • 1 teaspoon dried oregano

    Method

    1. 1

      In a medium bowl, whisk together the paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, cumin, dry mustard, celery salt, cayenne, and oregano until evenly combined and no clumps of brown sugar remain.

    2. 2

      Break up any remaining lumps of brown sugar with the back of a spoon or your fingers, pressing them against the side of the bowl.

    3. 3

      Transfer the rub to an airtight container or jar, pressing out any air pockets and sealing tightly.

    4. 4

      Store in a cool, dark pantry for up to 3 months, shaking the jar before each use to redistribute the spices.