Memphis BBQ Rub

Name: Memphis BBQ Rub
Total time: 5 h
Ingredients: 30 g Brauner Zucker; 25 g Paprikapulver, geräuchert; 20 g Grobes Salz; 10 g Schwarzer Pfeffer, grob gemahlen; 10 g Knoblauchpulver; 5 g Cayennepfeffer; 10 g Zwiebelpulver

SmokingOtherHot SmokingEasy5-6 hrs88-93 °C110-120 °CHickory + Cherry

A classic dry rub from Memphis, Tennessee, known for its balanced mix of sweetness, heat, and smoke. It is traditionally applied to pork ribs and smoked without sauce. The result is a crispy, aromatic crust with deep smoky flavor.

Ingredients(for 1 kg)

Brown sugar30 g

Smoked paprika25 g

Coarse salt20 g

Coarsely ground black pepper10 g

Garlic powder10 g

Cayenne pepper5 g

Onion powder10 g

Instructions

Preparation

15 minutes + at least 1 hour resting time

Mix all ingredients thoroughly in a bowl. Pat the meat dry and rub the mixture evenly and generously on all sides. Cover and let rest in the refrigerator.

Smoking

5-6 hours

Preheat the smoker to 110-120 °C and add hickory and cherry wood chips. Smoke the meat indirectly until a core temperature of 88-93 °C is reached. Check occasionally and add wood as needed.

Resting

15-20 minutes

Wrap the finished smoked meat in aluminum foil and let it rest for 15-20 minutes so the juices can redistribute evenly.

Pro Tip

For a true Memphis crust, lightly spray the meat with apple cider vinegar in the last 30 minutes – this caramelizes the sugars and intensifies the color.

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