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Memphis Style Rib Rub

User Rating 3.5 Star Rating (7 Reviews)

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Memphis Dry Ribs
Elsie Hui/Flickr
In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs and one of my most popular rib rubs. You can adjust the heat by changing the amount of cayenne.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes about 3/4 cup or 180 mL

Ingredients:

  • 1/4 cup/60 mL paprika
  • 2 tablespoons/30 mL salt
  • 2 tablespoons/30 mL onion powder
  • 2 tablespoons/30 mL fresh ground black pepper
  • 1 tablespoon/15 mL cayenne

Preparation:

Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member heidi.tice

So in a way, thank you to the other reviewer, because I didn't use the cayenne powder. Although, I wouldn't have used that much anyway because I know it's SO hot. I also tasted it before I put it on the meat (beef for my family) and added 1 tablespoon of garlic salt, because I thought it was missing something. I think it would actually taste better with some of the cayenne in it, but in my family we have young children and some sensitive stomachs. So I ( and family) like it!!

53 out of 67 people found this helpful.

See all 7 reviews

Related Video
How to Make a Dry Rub
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