Expert BBQ & live-fire cooking assistant
🧂 Memphis Dry Rub
MemphisIngredients & ratio
| Paprika | 3 parts | |
| Salt | 2 parts | |
| Black Pepper | 1.5 parts | |
| Garlic Powder | 1 part | |
| Onion Powder | 1 part | |
| Celery Salt | 0.5 parts | |
| Cayenne | 0.25 parts | |
| Mustard Powder | 0.5 parts | |
| Dried Thyme | 0.25 parts |
Preparation
- Mix all dry ingredients in a bowl.
- Apply generously pressing into the ribs on all sides.
- Ideally apply the night before and rest uncovered in the fridge for 12h.
- Reserve a separate portion to dust directly on the plate at service — it's part of the Memphis ritual.
Notes
Apply generously and press into the meat. Reserve a portion to dust again at the table for authentic dry-rib service. The defining rub of Memphis style — sauce is optional, never required.
Best for
Pork Spare RibsPork St Louis RibsPork Baby Back RibsPork Shoulder Boston Butt
Wood pairings
🪵 hickory🪵 oak