Guru
Memphis Style Rib Rub
Grab that unique Memphis flavor for your next ribs session. It all starts with that sweet brown sugar, y'all!
Equipment
- 1 Mixing Bowl
- 1 Large Whisk
Ingredients
- 3/4 c firmly packed dark brown sugar
- 2/3 c white sugar
- 1/2 c smoked paprika
- 1/4 c garlic powder
- 2 T ground black pepper
- 2 T ground ginger powder
- 2 T onion powder
- 1/2 T ground rosemary
- 1/2 T ground oregano
- 2 t whole mustard seed
- 2 t ground celery seed
- 2 T sea salt
Instructions
Memphis-style Rub
- Combine all ingredients in a mixing bowl and whisk well to combine and break up any clumps.
- Store unused Memphis Rub in an airtight container up to several weeks.
How to use Memphis-style Rub
- Sprinkle on 2 tablespoons of sea salt all over your ribs and let rest in a refrigerator up to 12 hours in advance.
- Spray your dry rib rack with olive oil and sprinkle our Memphis-style Rub to coat the ribs. Apply the rub thick enough to make a crunchy bark during the smoke.
- After your first hour on the smoker, spritz with your favorite flavored liquid (beer, apple juice, etc) and continue your smoke until ribs reach an internal temperature of 195 degrees Fahrenheit.
- Once done, sprinkle again with Memphis-style dry rub and cut individual bones and serve immediately.
Lauren Cook
