Memphis Rub Recipe

Use this Memphis Rub recipe on anything from pork tenderloin to beef ribeye steaks.


| July/August 2011


Taken from a quality barbecue manual, the Memphis Rub recipe works well on so many grilled meats.

Memphis Rub

(based on Steven Raichlen’s recipe in The Barbecue! Bible)

1⁄4 cup paprika (sweet or smoked)
1 tablespoon dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon freshly ground pepper
1 to 3 teaspoons cayenne pepper, to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder 

In jar, combine all ingredients; stir to mix, then put on lid and shake. Rub can be stored in airtight container for up to 6 months.

sherri wilmot
5/30/2012 4:36:02 PM

I really enjoy this rub. I have used this on chicken & steaks but I think it is best on salmon. I love home made seasonings and this is made with staples ,no fancy expensive ingredients needed.






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