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Memphis Style RubMemphis Style Rub

Memphis Style Rub

Memphis is known for its "dry" ribs. "Dry" ribs start out with a rub and then are smoked low and slow.  No sauce. Just ribs, herbs and spices.
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Course: Rubs
Cuisine: American BBQ
Keyword: Memphis dry ribs, Memphis rib rub, Memphis-style rib rub
Prep Time: 8 minutes
Total Time: 8 minutes
Servings: 2 Cups
Calories: 224kcal


  • 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


  • 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.


Photos by: Sabrina Baksh
PixelsAway/ Depositphotos


Calories: 224kcal | Carbohydrates: 48g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 12242mg | Potassium: 645mg | Fiber: 6g | Sugar: 19g | Vitamin A: 2048IU | Vitamin C: 67mg | Calcium: 118mg | Iron: 6mg