Memphis Rub

Love it on beer can chicken

I adjusted a bit to suit my desired flavor profile: Used smoked paprika, 1/2 celery salt and 1/2 seasoned salt, 1 tsp cumin, red pepper flakes for the cayenne, and 1/2 tsp cinnamon (Try it!)

Made it, cooked the ribs in doubled foil on low grill. They got so tender! Did not use MSG or tenderizer. I did add a little bit of chile powder, cumin, thyme and oregano as some mentioned. We loved it! I will probably go heavier with the mustard next time, bcs I love mustard. And I rubbed a little smoke extract over it before adding the rub.

10.1.18 … https://www.allrecipes.com/recipe/25448/memphis-rub/ … Clearly I am at a disadvantage never having had Memphis dry rub before. I exactly halved this recipe & it was the perfect amount for two pounds of boneless chicken. While not sweet, I think less sugar would improve things. It isn’t spicy or barbecue-y to me. ‘Needs some attention.

This is a great rub, however I do not add MSG, YUCK! I mainly use this for grilling turkey legs. A batch lasts a long time.

I do recommend kicking it up a notch as the guy who lived in Memphis suggested adding 1tsp of chili powder, thyme and oregano

We’ve made this rub several times. It is the closest thing to the taste in a Memphis restaurant. Don’t change a thing.

I made no changes and it was really really good – you won’t be disappointed

Made some dry rub wings with them & they turned out fantastic. Grilled in that flavor then finished in oven wow is all I could say

I made this rub with Cajun seasoning instead of chili powder. Yummy!!! Easy and delish.

Great and simple rub with easy to find ingredients.

I followed this exactly except I left out the MSG. It was really good and was awesome on chicken. My kids raved about it. My wife said it was a keeper. I will say that it isn’t sweet enough for pork and from my experience a true Memphis rub uses chili powder and cumin.

Made up two batches so far. The fans loved it at Mothers Day and Cub Scout Cross Over Dinner. I made ribs the 3,2,1 method. 3 hours in a Bradley Smoker at 225 degrees, in oven with some home made Apple Ginger BbQ covered at 300 degree’s, uncover and jam them back in one more hour at most for the last bit of caramelizing at the end. Remember, soak your ribs in cider overnight first. Then a couple hours of rub, but dont go overboard with the rub. Thats why they call it rub! Just rub it into the meat until well colored and walk away. Awesome!

This is a super rub for smoked chicken. The recipe amount is enough to rub 4 chickens. I smoke my rubbed chicken over hickory or apple wood at 275 degrees for three to four hours depending on size of the chicken. Never fails

Best tasting ribs EVER. I use it on chicken and pork chops – excellent.

Great on any ribs..it is an amazing dry rub for any meat except fish (I tried it and it was not the best).. Great for venison.. Try smoking meat with this rub and hickory or mesquit wood chips .

I bumped up the white and brown sugars to add sweetness. I have used this in several KCBS BBQ competitions and have yet to place lower than 5th place.

Good rub, used it on ribs

I used this rub as written; I smoked my ribs for six hours at 275ish. I believe the sugars made them too dark. BUT here is the rub. I was told it was my best rib ever (and I am good) so I will repeat this rub and likely cook at a lower temp to prevent premature carmealization (sic) I may cut the cayenne a bit as I do not like heat obstructing the experience of slow smoked ribs, at the same time I cook so I can hear others tell me how great it is! 🙂

My favorite out of all I tried.

My favorite out of all I tried.