Authentic Memphis Dry Rub Recipe: 7-Ingredient Guide for Perfect BBQ

Get the perfect Memphis dry rub recipe with just 7 simple ingredients! This authentic spice blend delivers smoky, sweet, and savory flavor for ribs, pork, chicken, and more. Follow this easy step-by-step guide to create restaurant-quality BBQ at home.

Ingredient	Amount	Role
Smoked paprika	2 tbsp	Provides deep smoky flavor and rich color
Brown sugar	1/4 cup	Adds sweetness and creates a caramelized crust
Garlic powder	1 tbsp	Enhances savory depth and umami
Onion powder	1 tbsp	Complements garlic for balanced flavor
Mustard powder	1 tbsp	Binds spices and adds tangy complexity
Black pepper	1 tbsp	Provides sharp bite and balances sweetness
Salt	1 tsp	Seasons and draws moisture for better flavor absorption

How to Make Memphis Dry Rub

1. Combine all ingredients in a bowl
2. Mix thoroughly until fully integrated
3. Test flavor by sprinkling on bread or potato
4. Store in an airtight container away from light

Application Tips

• Pat meat dry before applying rub
• Use 1-2 tablespoons per pound of meat
• Let rest 2 hours minimum (overnight for best results)
• Apply evenly to all surfaces for consistent flavor

Product	Key Feature	Best For
McCormick Smoked Paprika	Naturally smoked over oak wood	Authentic smoky flavor
Simply Organic Garlic Powder	Non-GMO, pure aroma	Savory depth enhancement
Bobs Red Mill Mustard Powder	Strong pungency and vibrant color	Binding and flavor complexity

Storage & Freshness

• Store in airtight glass jars
• Keep away from heat and sunlight
• Use within 6 months for peak flavor
• Check scent regularly - dull smell means replace

Variations

• Heat Boost: Add 1/2 tsp cayenne for extra spice
• Applewood Twist: Mix in 1 tsp applewood smoked salt
• Veggie Version: Reduce salt by half, add smoked turmeric

FAQ

What makes Memphis dry rub different from other BBQ rubs?

Unlike Kansas City-style rubs that rely on tomato-based sauces, Memphis dry rubs focus on a balanced blend of sweet (brown sugar), smoky (paprika), and savory elements without liquid ingredients. This creates a flavorful crust (bark) on the meat rather than a saucy finish.

How long should I let the rub sit on meat?

For best results, apply the rub 2 hours before cooking. Overnight refrigeration (8-12 hours) allows deeper flavor penetration, especially for larger cuts like pork shoulder.

Can I use this on chicken or fish?

Absolutely! While traditionally used for pork, this rub works well on chicken, turkey, and firm fish like salmon. For delicate proteins, reduce salt slightly and avoid over-applying.

Why is there no liquid in Memphis dry rub?

Authentic Memphis barbecue uses dry rubs to form a crust during cooking. Liquid ingredients would prevent bark formation and dilute the spice flavors. Some pitmasters spray with apple juice during cooking, but the rub itself remains dry.

How much rub should I use per pound of meat?

Use 1 tablespoon per pound for most meats. For ribs, apply 2 tablespoons per pound to ensure full coverage. Remember some rub will fall off during cooking, so generous application is key.