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Memphis Dry Rub

Memphis Dry Rub

Recipe Details

Author Susie Bulloch
Prep Time 5 minutes
Cook Time 0 minutes

Summary

A balanced Memphis-style dry rub with sweet brown sugar, smoky paprika, and savory aromatics that enhance meat without overpowering natural smoke. Nine harmonized spices deliver a versatile, bold-yet-balanced finish.

Instructions

  1. 1

    Combine smoked paprika, kosher salt, black pepper, brown sugar, garlic powder, onion powder, dried oregano, celery seeds, and mustard powder in a medium bowl.

  2. 2

    Whisk or use a fork to break up any clumps and mix thoroughly until uniform.

  3. 3

    Use immediately to season meat, or transfer to an airtight container.

  4. 4

    Store unused rub in an airtight container for several weeks; for best flavor, use within 4 weeks.

Ingredients

  • 3 Tablespoons paprika (smoked)
  • 3 Tablespoons kosher salt
  • 1 Tablespoon black pepper
  • 2 Tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon oregano (dried)
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard powder (ground)
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