Make the most delicious BBQ ribs by starting with this homemade Memphis Rib Rub. It’s simple to make and packed with flavorful ingredients!
Memphis BBQ
Memphis is famous for its “dry” ribs, which are prepared without barbecue sauce. Instead, they start with a flavorful rub and are smoked roasted at low temperatures. The result is tender ribs with a delicious smoky bark.
This savory rub starts with a generous amount of paprika and includes earthy ingredients such as chili powder and a hint of cumin. While this rub is ideal for ribs, it can also be used on a variety of meats.
Ingredients
- Paprika (regular, not smoked)
- Chili powder
- Granulated garlic (substitute with garlic powder)
- Coarse salt and black pepper (Kosher salt works great!)
- Onion powder
- White sugar (substitute with light brown sugar or dark brown sugar for added sweetness)
- Dried Oregano
- Cayenne pepper
How to make Memphis Rib Rub
- Whisk dry rub ingredients in a medium-sized bowl. Use a fork to break apart clumps.
- Use your rub right away, or store it in an airtight container in your pantry. I use lidded jars to store my dry rubs and other spices.
How much rub should I use?
Use 1 tablespoon per pound of meat. Below I have provided estimates.
- Ribs:
- Baby back ribs: 1/4 cup
- St. Louis cut: 1/3 cup
- Spare ribs: 1/3-1/2 cup
- Roasts: For a 10-pound pork shoulder, use roughly 2/3 of a cup of rub. For a 5-6 pound roast, use 1/3 cup.
- Tenderloin: Use 1 to 1 1/2 tablespoons of rub
- Pork chops and steaks: Use 1 tablespoon of rub per pound of meat
How to use Memphis rib rub
- Binder: Start by brushing a light coating of yellow mustard, hot sauce, Worcestershire sauce, or vegetable oil on the racks of ribs.
- Apply: You can apply this Memphis rib rub by hand or transfer it to a large shaker and apply it that way. Remember to season the bone side of the rack as well. Cook as directed
- Food safety: Discard any leftover rub that has come into contact with raw meat.
Not everyone has a smoker in their backyard. However, that doesn’t mean you can’t make delicious BBQ ribs. Try these equipment-specific methods, and combine them with any of these flavorful BBQ Pork Rib Rubs.
- How to Smoke Barbecue Ribs
- Barbecue Ribs on a Gas Grill
- Barbecue Ribs on a Charcoal Grill
- How to Make Ribs in the Oven
Memphis Rib Rub
Ingredients
- 2/3 cup paprika (not smoked)
- 1/3 cup chili powder
- 1/4 cup granulated garlic
- 3 1/2 tablespoons coarse salt
- 2 1/2 tablespoons medium ground black pepper
- 2 tablespoons onion powder
- 2 1/2 tablespoons white sugar
- 1 1/2 tablespoons cumin
- 2 teaspoons dried oregano
- 1-2 teaspoons cayenne pepper
Instructions
- Combine all ingredients in a bowl. Make sure to work out any clumps. Store rub in an airtight container in the cupboard for up to 6 months
- Apply rub over meaty portion of pork ribs or all over pork roasts and larger cuts of meat. Cook as directed.
- Discard any rub that has come into contact with raw meat. It's best to take out a 1/4 cup at a time, use that first and go from there. This recipe is enough for 4 slabs of ribs and about 2 standard sized pork roasts.
Nutrition
Apply your spice rubs like a professional with a spice shaker (aka Dredge). This one from Winware has a heavy build, is machine washable, and holds plenty of spice rub. Plus it costs about $7. Just make sure you don’t use this to store your rubs. It isn’t airtight.
