Memphis Dry Rub Classic

Name: Memphis Dry Rub Klassisch
Total time: 10 min
Ingredients: 30 g Suesses Paprikapulver; 15 g Geraeuechertes Paprikapulver; 12 g Knoblauchpulver; 10 g Zwiebelpulver; 10 g Schwarzer Pfeffer gemahlen; 10 g Feines Meersalz; 7 g Getrockneter Oregano; 6 g Cayennepfeffer

RubOtherDryingEasy10 minutes

A classic paprika-garlic rub from Memphis, perfect for pork ribs and pulled pork.

Ingredients(for 0.1 kg)

Sweet paprika powder30 g

Smoked paprika powder15 g

Garlic powder12 g

Onion powder10 g

Black pepper ground10 g

Fine sea salt10 g

Dried oregano7 g

Cayenne pepper6 g

Instructions

Measuring

3 Minuten

Weigh all spices individually and place them in a large bowl.

Mixing

3 Minuten

Thoroughly mix all ingredients together until a homogeneous blend forms with no visible lumps.

Filling

2 Minuten

Fill the finished mixture into an airtight jar, label it, and store in a cool, dark place. Shelf life approx. 3 months.

Pro Tip

Slightly warm the rub before application so the essential oils develop better and the spices adhere more evenly.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free