This zesty rub will bring out the best in ribs and other meats. Try it on chicken!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

62 calories; 1.6 g protein; 12 g carbohydrates; 0 mg cholesterol; 1785.8 mg sodium. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2006
WOW! I am so glad I tried this recipe. Typically when BBQing, I use a sauce but find that the sauce burns easily. I saw a program on Food Network that talked about using rubs on meat when BBQing...so I decided to try one. I had all the ingredients needed for this recipe along with a nice slab of pork ribs. I mariniated the ribs for about 3 hours before grilling. I grilled the ribs approximately 1 1/2 hours. They were perfect. The meat fell off the bone and my family pratically licked the platter clean. The only change I made to the recipe is to NOT use MSG. Read More
(111)

Most helpful critical review

Rating: 3 stars
08/03/2009
Three stars as written. I'm lucky enough to enjoy real Memphis rub (in Memphis!) about 3-4 times a year and, looking over the ingredients, I knew instantly this needed some tweaking. It just didn't seem to have the zest or the complexity of Memphis rubs I've become familiar with and love. First, if you've got a good blend of spices to begin with, the MSG isn't necessary - so I left it out. I also reduced the cayenne by half and used a sweet paprika. The ingredients listed were fine, it's just that it was clear there were also some seasonings glaringly missing. I don't profess to be a Memphis rub expert, but after I added (for a half recipe) 1-1/2 T. of chili powder, 1 tsp, cumin, and 1 tsp. each of dried oregano and thyme, this rub came alive. Hubby grilled our ribs with it, low and slow, then served them with BBQ sauce on the side. Delicious. Wish I would have made the full recipe! Read More
(189)
135 Ratings
  • 5 star values: 90
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
08/03/2009
Three stars as written. I'm lucky enough to enjoy real Memphis rub (in Memphis!) about 3-4 times a year and, looking over the ingredients, I knew instantly this needed some tweaking. It just didn't seem to have the zest or the complexity of Memphis rubs I've become familiar with and love. First, if you've got a good blend of spices to begin with, the MSG isn't necessary - so I left it out. I also reduced the cayenne by half and used a sweet paprika. The ingredients listed were fine, it's just that it was clear there were also some seasonings glaringly missing. I don't profess to be a Memphis rub expert, but after I added (for a half recipe) 1-1/2 T. of chili powder, 1 tsp, cumin, and 1 tsp. each of dried oregano and thyme, this rub came alive. Hubby grilled our ribs with it, low and slow, then served them with BBQ sauce on the side. Delicious. Wish I would have made the full recipe! Read More
(189)
Rating: 5 stars
07/21/2006
WOW! I am so glad I tried this recipe. Typically when BBQing, I use a sauce but find that the sauce burns easily. I saw a program on Food Network that talked about using rubs on meat when BBQing...so I decided to try one. I had all the ingredients needed for this recipe along with a nice slab of pork ribs. I mariniated the ribs for about 3 hours before grilling. I grilled the ribs approximately 1 1/2 hours. They were perfect. The meat fell off the bone and my family pratically licked the platter clean. The only change I made to the recipe is to NOT use MSG. Read More
(111)
Rating: 5 stars
06/24/2003
I am from Memphis and I see many recipes claiming to be a "Memphis Rub". This is the real deal. Perfection! Read More
(81)
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Rating: 5 stars
05/23/2007
I guess since I just made my second batch yesterday it's time for a review! This rub is fantastic. So far I've used it on grilled chicken breast beef tenderloin hamburgers pork tenderloin and salmon. I don't doubt that it's fabulous on ribs too. Like others I omitted the MSG and used meat tenderizer instead. And you can always make it a bit peppier by increasing the cayenne and/or dry mustard. However I have to disagree with one reviewer who said it was like the rub used by the Rendezvous restaurant in Memphis. If you like Rendezvous ribs then add a bunch of cumin and it'll be close. Thanks for a great recipe that also saves me a ton of money! Read More
(52)
Rating: 5 stars
04/01/2007
I omitted MSG (gives me migraines) and added meat tenderizer. The ribs were tender and everyone liked them! Read More
(26)
Rating: 5 stars
07/14/2003
What a awesome rub! You're right it's great on a roasting chicken. I rub it on in the AM and cook it for dinner. The flavors sink into the meat and it always comes out juicy:o) Read More
(22)
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Rating: 5 stars
07/24/2003
Excellente! If you live in a town where specialty rubs are not plentiful try this...even if you do have rub availability. I rubbed my pork and wrapped it in wax paper ziplocked it and kept it in the frig overnite then smoked it the next day. Perfect! Read More
(21)
Rating: 5 stars
01/27/2008
I was just going to search for "rib rub" or similar until my husband mentioned the best ribs he ever had were in Memphis so I searched for "Memphis Rub" instead. I'm so glad only one recipe came up since I didn't have time to check out a bunch read reviews etc. This rub was fantastic! I didn't have the MSG & I'm not sure what it could have added to the flavor. I can't wait to try it on other meats! So all I can say is "Thank you thank you very much!" for a little taste of Memphis. Read More
(20)
Rating: 5 stars
04/21/2006
Being a Memphis girl- I have to say this is almost as good as my Dad's secret rub! Or Charlie Vergo's Rendezvous' seasoning (http://www.hogsfly.com/) for that matter!! Love this as it reminds me of home from 2000 miles away...:o)I just wish I could give this more than 5 stars. Thanks from Southern california Chef C. Beard for taking me back to my roots Read More
(18)