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Memphis-Style Rub

Rated as 4.78 out of 5 Stars

"A Memphis style rub that I use primarily on pork butts and ribs prior to smoking. I usually coat the meat with the rub and let rest 24 to 48 hours wrapped in plastic wrap. I then sprinkle a light second application immediately before putting the meat into the smoker. Store in an airtight container in a cool, dark place."
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15 m servings 55
Original recipe yields 6 servings


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  1. Whisk paprika, chili powder, turbinado sugar, salt, garlic powder, cumin, oregano, thyme, celery salt, black pepper, mustard, onion powder, and cayenne pepper together in a bowl.

Nutrition Facts

Per Serving: 55 calories; 1.8 11.1 1.8 0 1068 Full nutrition

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Used the dry rub the day before and let ribs sit in fridge till next day. I have a propane smoker and used the 2-2-1 method. Ran the smoker at 220 degrees and added wood chips every 45 min. 2...

I love this rub. I used it on boneless ribs, coated the ribs, cooked on rack in electric pressure cooker with orange juice in the bottom. I finished them in my oven with BBQ sauce. Thanks

Excellent rub! I used this actually on a pork butt, which I slow cooked for 12 hours in the oven. It tastes fantastic without over-powering the taste of the meat itself. It is generally easy to ...

I love it ! used with ribs in my smoker .Also had chicken rub ,chicken , and George Foremen Honey orange BBQ sauce great.Will use this a lot.

I didn't have time to let these marinate as I should have, however, these were delicious off the grill! Can't wait to order the smoker for the grill now!