This zesty Memphis rub will bring out the best in ribs and other meats. Try it on chicken!
This zesty Memphis rub will bring out the best in ribs and other meats. Try it on chicken!
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
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
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!
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.
I am from Memphis and I see many recipes claiming to be a "Memphis Rub". This is the real deal. Perfection!
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!
I omitted MSG (gives me migraines) and added meat tenderizer. The ribs were tender and everyone liked them!
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)
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!
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.
Fantastic. I use this as the dry rub for my slow cooker pulled pork sandwiches recipe. Just rub it on the pork, wrap in plastic wrap and chill until the next day. Comes out perfect everytime.
I absolutely love this rub. I've used it twice for my beer can cornish hens.
This is one great rub. Delicous and flavorful on baby back ribs. I used smoked paprika, but other than that followed to a "T", minus the MSG. Thanks for sharing this with us, will use many times.
INCREDIBLE, but I made a few changes. I cut the paprika drastically and replaced the msg with tenderizer and omitted a lot of the salt. I also omitted the onion powder and garlic powder for fresh onion and garlic. I minced the garlic and onion and smeared it on our racks of a ribs and let it sit all day in the fridge. About 30 minutes before cooking i smeared on our rub and then they were slow cooked on the grill. We were very impressed by the uniqueness of it. We had never tasted anything like it. It was sweet, but not overpoweringly, and it carmalized nicely with the fresh onion. I was a little heavy handed with the rub, so i'll cut back on that in the future ,but i'm definatly saving this one for future use.Thank you ALIKAT695
so tasty you don't even need bbq sauce
I left out the MGS, left the rub soak in the baby backs for 2 hours. steamed the ribs in Beer for 4 hours at 250 degrees, added some sweet baby rays. turned up oven to 350 for45 minutes, add some more SBR and throw on a hot grill to blacken.
Recently used a version of this for a professional competition and won. Have made a few tweaks, but this is a competition quality formula.
Used no msg, and used sea salt. Very good on BLSL chicken breasts. Quite flavorful. Little overwhelming with all the paprika. Next time, I might cut it back a bit.
Quite yummy! I skipped the MSG for allergy reasons and it was still very tasty.
I have mixed rubs for years and this is a good, not great, rub. I think the mix has too much paprika and would recommend that one add more brown sugar to the mix.
I have NEVER liked ribs ..... until this recipe. shockingly, I can almost eat as much of these as my rib-loving husband! I used Adolph's meat tenderizer instead of the MSG (it was what I could get) and let them marinate 24hrs in the fridge. Then covered about and hour and a half in a moderate oven. Heaven! Everybody I serve these to ask for the recipe, and nobody walks away unhappy. Thank you for changing my life-long opinion on pork ribs!
I've been using this recipe for 3 years now, and it's the one everybody wants me to do for any holiday or get together. I omit the MSG, salt and cayenne pepper. I use 1 tsp of garlic salt and 1 tsp of onion salt instead of the salt and use 1 tsp of chili powder instead of cayenne pepper. Everything else remains the same. I do this recipe for beer can chickens on the grill at 300 degrees, and they come out so juicy everytime. Great recipe for burgers and pork too... Thank you Memphis for such a wonderful dry rub.
I bought some ribs and was looking for a rub that I could use that accompanies my BBQ sauce. This rub holds its own solo and my boyfriend loved it!
good, really spicy though. I'm a "wimp" tounge so it was hot to me. Really good flavors.
I used the rub today, seeing that it is winter here in Michigan right now I put them in the oven instead of grilling them. I put the rub on the day before and when I was ready to cook them I cut my slab of ribs in three sections and made a aluminal foil packet with each of them, I added some liquid smoke to each of them and wrapped tightley. I put them on a sheet pan and baked them slowley for a couple hours then after they were done I took out packages and basted them with some Rays bbq sauce( didn't feel like making my own) and baked them for 10 more minutes. These ribs fell off the bones the rub is wonderful and being from Michigan we don't get this taste this way and I love it! I will aways use this. I did omit the MSG I can't have that in my diet next time I will add some ginger just because I love the taste. Thank you for the recipe.
This has become my hubby's favorite chicken rub!!
I love this rub on rotisserie chicken. Not spicy, just flavor-full! Tonight we are doing it on ribs. I just started making a double batch in a sealed container to keep on hand.
I use cumin rather tha msg. I've used this in a restaurant for ribs. Dry rub/slow cook in oven w/coffee and pop!!
Excellent rub! One star off due to the MSG. Not really necessary. I've done a couple pork shoulders with this rub and they've been great.
This is very good. I am a big "BBQ" guy. When people want good Q they come ask me for some :) (Well it is the truth). I think this will compliment well one of my basting sauces and will be fantastic on it's own. Thanks.
Used it on a chicken and left it overnight to marinate. Next day i slow roasted the chicken st 160C for 1 1/2hrs.. the whole apartment had this wonderful aroma and the chicken tasted out of this world...thanks man
Excellent. This is the rub I use the most. No MSG for me, so I added an extra tsp of salt instead. Does anyone actually still use MSG? Sprinkle on your ribs, don't be stingy, wrap em up and refrigerate overnight. You won't be sorry.
I wasn't crazy over this spice rub. It did not have enough flavor for me. Also, make sure you use very high quality spices (especially the paprika) or the dish will taste cheap. And I skipped the MSG.
My husband grew up in Memphis and loves this recipe. We put it on chicken wings and then bake them in the oven for 30 min. at 500 degrees. We like this recipe so much that we have been eating it almost once a week ever since we found this recipe a year ago!
I used this rub on a Pork Blade roast. It was very good. I used smoked paprika because that is what I had on hand. I left out the msg but did add 2 tsp of cumin. Thanks for the recipe
I'm from Memphis born and raised didn't move away until I was 25. Some people prefer to sprinkle it on and others like to rub it in. Be careful because the sugar does burn fast. I'd recommend wrapping ribs and such in foil to keep the moist and the sugar from burning. Of course some hickory chips and a grill will complete the real deal :)
Pretty good... A little heavy on the paprika though.
I love this rub! I didn't have celery salt, but I used a bit of Old Bay instead. I normally add red paper flakes to make it hotter, but the sugar balances it out nicely. I have used this twice on chicken then baked it in the oven, my family loves it!
Best dry rub ever! You can't go wrong with this rub on ribs! Enjoy!
I reduced the paprika to 1 TBsp. and added 1 tsp. each of ground orange peel, ground lemon peel (a review mentioned it may need something citrus-y so I went for it), instant espresso & unsweetened cocoa powder (inspirations from other rubs- seemed liked they would do well in this). I omitted the MSG, replacing it with some sea salt. We haven't tasted it yet, but it's been rubbed on "Drunk Chicken" from AR and is in the oven. Will update once we try it! EDIT: Taste is amazing! Will definitely keep this recipe on file for BBQ season.
Yummy!! MSG not needed.
This rub is great just as written. Am I the only one that thinks we need a catagory in the recipe box for things just like this, sauces, rubs etc.
Tried the rub yesterday on some beef steaks. I did add cumin, oregano, thyme and chili powder like suggested in another review. I didn't have onion powder so I used 3 teaspoons of onion salt and omitted the salt. I also used a spicy paprika and omitted the cayenne pepper and I omitted the MSG. I will definitely use this rub more often!
Fantastic rub! We cook our meat in Memphis so good we don't have to cover it up with sauce!!!!!! You need to try this rub one of Memphis's finest!
i was expecting a better flavor than I got using this rub. The flavor added by the celery salt was probually the problem. I tried it on chicken and would not recommend it.
Really liked this rub. It is SPICEY! left out the MSG. I used it on a pork tenerloin for Christmas. I cut the pork loin lengthwise in a coil, rolled out the pork and put the rub inside and out then rolled up the tenerlong and cooked it in the oven. I really liked it.
Used this on a 12# brined, smoke cooked turkey and made a baste of butter and more rub. We all liked the flavor, but I may try a different rub next time and use the rest of this one on pork or cut up chicken.
There is absolutely no reason to put MSG in this. Otherwise it is a great rub.
Very good on ribs and couldn't be simpler with everyday pantry ingredients. thanks for sharing.
Really great rub! I used this on a whole chicken then cooked it on the grill beer can style (with chicken broth and whatever rub was left) in the can. I was hoping for a Popeye's chicken spicy flavor, and this was good, but the next time I will inject it beneath the skin as the majority of the flavor stayed on the skin and really didn't penetrate the meat much. We all liked this and definitely I will use this recipe again.
I visited Memphis for the first time this summer and had ribs at the same restaurant three nights in a row, they were so good. Since the trip I've tried a few times to replicate them, but have been unsuccessful until this recipe. It's perfect! I followed it exactly and my husband (who missed out on the Memphis trip) cannot stop talking about them. Very authentic. Thanks!
I gave this only a 4 star because I made adjustments to it for our taste. I didn't use any white sugar, no msg, 1/2 tsp. pepper, 1/2 tsp. cayene pepper, 1 1/2 tsp. dry mustard, 2 tsp. garlic powder and 2 tsp. onion powder. I make a big batch and store it. To marinade I add a little olive oil to make it stick. Everyone in my family loves this rub. Will use for many years.
This was awesome on the ribs I made this weekend. I made only a small change. I left out the MSG and I added a teaspon of chipotle pepper to give it some extra kick since we love spicy in my house. Family loved it! We usually have left overs but with this rub none were left. I will definitely use this again.
Excellent rub that we used on our pork tenderloin in our smoker last weekend. Didn't see the need for MSG so I skipped it. Thanks a bunch!!
My favorite out of all I tried.
By far, this is the best rub I've ever utilized - I was crowned "Rib Queen" following usage of this recipe
This rub is a good rub. i used it on chicken and beef ribs. the flavors are suttle but yummy. i would recommend a little basting with this recipe.
Great list of ingredients. I omit the MSG; the natural spices go well together all on their own.
Oh,! How easily I am led astray. Was looking for Biscotti cookies, saw review by Christy, oh dear, checked that out....MEMPHIS RUB...I have searched for 5 years for just the right one. Thanks to Chrisy & Chefgirl's comments I have finally found it!!! I'll let you know after I try it tonight. Bet it's superdelish!!
Outstanding mix...made it,loved it.
Awesome rub!!!!!!! I use it on chicken, pork chops and bbq ribs.
Easy to make! Tastes great! Not to hot.
Just tried it with FriedChicken! It's delicious! I let it marinate 2 1/2 hours on three BLSL chicken breasts. Then I added some of the rub to the flour before coating the chicken in it. Lastly I fried the breast and they look great and taste even better. I will say it's a bit sweeter I when fried to me. When I used it for baked ribs, I tasted the spices more. Now that it's been fried, I taste sweetness with a hint of spice. Still a great balance between the two.
This rub had a sweet/spicy taste, but the paprika really overwhelmed the other spices. In the future, I'd use less paprika and maybe a smoky variety. It was missing something... maybe something citrus-y. I think with a little tweaking for personal tastes, this could be just what I need for my beer can chicken. Thanks!
This was FANTASTIC! I found boneless pork ribs dirt cheap and this recipe hit the spot! I omitted the MSG but otherwise made to recipe. Thanks!
I am from Memphis. This was nice to find. Living up north they don't have many good BBQ places to eat. So, I have to do it myself.
My favorite out of all I tried.
These were the first to go, DH said best ribs he'd ever had!
I used this as a thick rub all over a whole fryer chicken and roasted it in the oven for 45 minutes. It was tender and the rub added just the right amount of spice. Certainly is a keeper.
I use this on almost everything..thank you
A good starter rub. The 2nd time I used it I added more cumin, chili pepper, a little basil and oregano. A little extra dry mustard also helps to spice things up. My go to for quick rub.
AMAZING! This will now be our house rub. I did make a few changes; instead of dry mustard I used cumin and instead of cayenne I used crushed red pepper.
We omitted the MSG, cut the salt to 1tsp. & increased the garlic & onion powder (each by 1tsp.) We used the rub on ribs but will try it on chicken & fish, as well. Overall, a very good mix of spices.
This is a super rub for smoked chicken. The recipe amount is enough to rub 4 chickens. I smoke my rubbed chicken over hickory or apple wood at 275 degrees for three to four hours depending on size of the chicken. Never fails
I followed this exactly except I left out the MSG. It was really good and was awesome on chicken. My kids raved about it. My wife said it was a keeper. I will say that it isn't sweet enough for pork and from my experience a true Memphis rub uses chili powder and cumin.
WOW! Made it for two cups, tastes great, had extra ribs and meats. Microwaved, still has the taste and flavor.
Made it, cooked the ribs in doubled foil on low grill. They got so tender! Did not use MSG or tenderizer. I did add a little bit of chile powder, cumin, thyme and oregano as some mentioned. We loved it! I will probably go heavier with the mustard next time, bcs I love mustard. And I rubbed a little smoke extract over it before adding the rub.
Wasn't bad but had alot better
We've made this rub several times. It is the closest thing to the taste in a Memphis restaurant. Don't change a thing.
i use this on just about anything--pork, chicken, beef. i made chili last night-- threw a few tablespoons of rub in a bowl with beef stew meat and let it sit overnight. then i browned the meat and added the rest of the ingredients. mmmmmm.
This was excellent! will defintely make again.
I thought this was rather bland, not zesty at all. Maybe a good recipe to tweek more to our liking. Thanks! Christy Okay, just figured out that I forgot to put in the Cayenne Pepper. I will try this recipe again!
This is the first review I've written and this recipe is AWESOME. I've used it several times and always get complimented on it. I highly recommend it, you won't be sorry!
Made some dry rub wings with them & they turned out fantastic. Grilled in that flavor then finished in oven wow is all I could say
Great on any ribs..it is an amazing dry rub for any meat except fish (I tried it and it was not the best).. Great for venison.. Try smoking meat with this rub and hickory or mesquit wood chips .
10.1.18 ... https://www.allrecipes.com/recipe/25448/memphis-rub/ ... Clearly I am at a disadvantage never having had Memphis dry rub before. I exactly halved this recipe & it was the perfect amount for two pounds of boneless chicken. While not sweet, I think less sugar would improve things. It isn't spicy or barbecue-y to me. 'Needs some attention.
I am from MN, maybe that is my problem. I thought it was okay. I did leave out the MSG due to the bad rap it has. I will try it one more time, maybe I did something wrong.
left out the MSG. used on chicken breast that i cooked in the slow cooker for bbq chicken.
I do recommend kicking it up a notch as the guy who lived in Memphis suggested adding 1tsp of chili powder, thyme and oregano
Fine mix of flavors. Not too spicy, but enough kick to liven up the taste buds. I really like this one.
This is a great rub, however I do not add MSG, YUCK! I mainly use this for grilling turkey legs. A batch lasts a long time.
I bumped up the white and brown sugars to add sweetness. I have used this in several KCBS BBQ competitions and have yet to place lower than 5th place.
I used slightly less cayenne pepper due to personal taste and did not use MSG. This rub is FANTASTIC on chicken and I'm sure it will be great on other meats as well. Will use many times in the future. I'm thinking of packaging some up to give as small gifts. Thanks for a great recipe!
This was absolutely awesome. I followed the direction as writen and it was great,
Made up two batches so far. The fans loved it at Mothers Day and Cub Scout Cross Over Dinner. I made ribs the 3,2,1 method. 3 hours in a Bradley Smoker at 225 degrees, in oven with some home made Apple Ginger BbQ covered at 300 degree's, uncover and jam them back in one more hour at most for the last bit of caramelizing at the end. Remember, soak your ribs in cider overnight first. Then a couple hours of rub, but dont go overboard with the rub. Thats why they call it rub! Just rub it into the meat until well colored and walk away. Awesome!
Loved it!!! Great flavor!
Was not impressed! Noone at my house like it.
This was the first rub I had ever made and the first time I had made baby back ribs and everyone LOVED them!!! I am definitely saving this recipe for the next BBQ !!!
I used this rub as written; I smoked my ribs for six hours at 275ish. I believe the sugars made them too dark. BUT here is the rub. I was told it was my best rib ever (and I am good) so I will repeat this rub and likely cook at a lower temp to prevent premature carmealization (sic) I may cut the cayenne a bit as I do not like heat obstructing the experience of slow smoked ribs, at the same time I cook so I can hear others tell me how great it is! :)