Memphis Dust Rub

This Memphis Dust Rub recipe incorporates all the key flavors of this distinct U.S. regional barbecue cooking style. Memphis is known for all things pork, especially pulled pork and dry-rubbed ribs. One of the standout characteristics is the Memphis rub is the balance of earthy spices. While each Pitmaster has crafted their own “secret” recipe, two ingredients stand out the most: garlic powder and paprika. Our Memphis Dust Rub includes those key items and so much more! If you’re looking for a pork rub rich in flavor and is simple to make, you’ve come to the right place. Most of these spices are already in your pantry, so it’s just a matter of grabbing a few bottles and getting to work! This recipe makes 1 1/2 cups of Memphis Dust Rub.

Memphis Dust Rub in bowl
Sabrina Baksh/derrickriches.com

Ingredients for Memphis Dust Rub:

  • Paprika: Use regular paprika for this recipe. If you want to add a little smoke, combine 6 tablespoons of regular paprika with 2 tablespoons of smoked paprika.
  • Dark brown sugar: We recommend using dark brown sugar, as it offers a more caramelized molasses flavor to the rub.
  • Kosher salt: Please see notes on salt below
  • White sugar
  • Onion powder
  • Granulated garlic: We recommend using granulated garlic for rubs, but you can certainly substitute with garlic powder
  • Black pepper
  • Cayenne pepper: Adjust to your liking.
  • Dried Oregano

How to Make It:

  • Mix Memphis dust rub ingredients in a bowl. Use a fork to combine the ingredients.
  • Place the mixture into a spice grinder or a small food processor if for a more refined rub. Pulse 5-7 times.
  • Use immediately or store in an airtight container in the cupboard for up to 1 year after preparation. Check on it periodically for clumping.
  • Double or triple this recipe and store it for later use. 
  • NOTE ON SALT: If you like to prepare your rubs without salt, simply combine the other ingredients, and use. You can pre salt your meat 2-4 hours beforehand. Use 3/4 teaspoon of kosher salt per pound of meat.
Seasoned Ribs

How to Use Memphis Dust Rub:

  • Use this Memphis Dust Rub on any cut of pork and even chicken or turkey. If you are just beginning to explore Memphis BBQ flavors, I recommend starting with a rack of spare ribs or a pork butt. 
  • Use 1 tablespoon of rub per pound of meat. So, if you have a 6-pound pork roast, use 6 tablespoons or 1/4 cup + 2 tablespoons. See note in “How to Make It” section about salt.
  • Prep your roast of ribs (trimming, membrane removal for ribs, etc.)
  • Apply a light coating of yellow or Dijon mustard to your pork. Doing this will help the Memphis Dust Rub adhere to the surface of the meat. Don’t worry; the finished product will not taste like mustard. It will be delicious, though! 
  • Let the rub rest on the meat for at least 15-20 minutes before placing it into your grill or smoker.  
Memphis Dust Rub
Sabrina Baksh/derrickriches.com

Tips:

  • Use a tablespoon or two of this Memphis dust rub in your injection marinades, BBQ sauces, and marinades.
  • Make up a large batch, and take out only what you need. Store in glass jars for safe-keeping.
  • Discard any leftover rub that has come into contact with raw meat.
  • Serve your dry rub ribs or pulled pork with a side of Memphis Barbecue Sauce!
Memphis Dust Rub

Memphis Dust Rub

This amazing Memphis Dust Rub is great on all types of pork and poultry. Use this fabulous dry rub for all your grilled and smoked foods!
5 from 3 votes
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Course: Rubs
Cuisine: American BBQ
Keyword: bbq rub, dry rub, Memphis dust, Memphis dust rub
Prep Time: 8 minutes
Total Time: 8 minutes
Servings: 24 servings
Calories: 26kcal
Author: Derrick Riches and Sabrina Baksh

Ingredients

  • 1/2 cup paprika
  • 1/2 cup brown sugar
  • 2 tablespoons kosher salt *see recipe notes
  • 2 tablespoons white sugar
  • 1 tablespoon onion powder
  • 1 tablespoon granulated garlic
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon celery seeds
  • 1 teaspoon dried oregano

Instructions

  • Mix together all of the rub ingredients in a bowl. Use immediately or store in an airtight container in the cupboard for up to 1 year after preparation.
  • Place the mixture into a spice grinder or a small food processor if for a more refined rub. Pulse 5-7 times.
    Use immediately or store in an airtight container in the cupboard for up to 1 year after preparation. Check on it periodically for clumping.
  • Double or triple the recipe to store for later use. Discard any rub that may have come into contact with raw meat.

Notes

  • NOTE ON SALT: If you like to prepare your rubs without salt, simply combine the other ingredients, and use. You can pre salt your meat 2-4 hours beforehand. Use 3/4 teaspoon of kosher salt per pound of meat.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 583mg | Potassium: 27mg | Fiber: 1g | Sugar: 6g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
Memphis Dust RubMemphis Dust Rub