Memphis Spice Rub Recipes

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MEMPHIS RUB

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

Provided by ALIKAT695

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 11



Memphis Rub image

Steps:

  • 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.

Nutrition Facts : Calories 62 calories, Carbohydrate 12 g, Fat 1.3 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 1785.8 mg, Sugar 7.5 g

¼ cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

MEMPHIS RUB-

Make and share this Memphis Rub- recipe from Food.com.

Provided by Flora Underwood

Categories     < 30 Mins

Time 20m

Yield 1/2 Cup

Number Of Ingredients 9



Memphis Rub- image

Steps:

  • Combineall the ingredients in a jar.
  • Twist lid on tightly and shake to mix.
  • Can be stored for up to six months.

Nutrition Facts : Calories 443.7, Fat 9.6, SaturatedFat 1.4, Sodium 9338.2, Carbohydrate 96.8, Fiber 24.1, Sugar 61.2, Protein 11.9

1/4 cup paprika
1 tablespoon brown sugar, firmly packed
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1/2-1 teaspoon cayenne pepper, to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

MEMPHIS SPICE RUB

Make and share this Memphis Spice Rub recipe from Food.com.

Provided by Lavender Lynn

Categories     Low Cholesterol

Time 10m

Yield 4 ounces

Number Of Ingredients 8



Memphis Spice Rub image

Steps:

  • In a small bowl, stir all the ingredients. Store in an airtight container for up to two weeks.
  • Great on baby back ribs, pork loin or tenderloin, pork butt, whole chicken, chicken breasts and thighs.

Nutrition Facts : Calories 39.4, Fat 1.8, SaturatedFat 0.2, Sodium 1832.8, Carbohydrate 7, Fiber 3, Sugar 2.2, Protein 1.5

2 1/2 tablespoons hot chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1/2 tablespoon paprika
1/2 tablespoon dark brown sugar
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne

MEMPHIS SPICE RUB

A rub with a kick. Great on baby back ribs, pork loin or tenderloin; pork butt or chicken. Recipe came from Steve Johnson in Fine Cooking Magazine #56.

Provided by Kerena

Categories     Low Cholesterol

Time 5m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 8



Memphis Spice Rub image

Steps:

  • Combine all ingredients.
  • Store in airtight container for up to 2 weeks.
  • Use as desired.

Nutrition Facts : Calories 13.3, Fat 0.6, SaturatedFat 0.1, Sodium 599.4, Carbohydrate 2.3, Fiber 1, Sugar 0.7, Protein 0.5

2 1/2 tablespoons hot chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1/2 tablespoon paprika
1/2 tablespoon dark brown sugar
1/2 teaspoon fresh black pepper, ground
1/4 teaspoon cayenne

MEMPHIS DRY-RUB MUSHROOMS

This showstopper - using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C. - is an opportunity to explore different mushroom varieties. Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Fuzzy white lion's mane or even portobellos work, too; just buy the biggest mushrooms you can find. This recipe uses Worcestershire sauce, which typically includes anchovies, so be sure to seek out vegan Worcestershire if you'd like to make the dish vegan. Serve with sweet potato pikliz.

Provided by Nicole Taylor

Categories     barbecues, vegetables, main course, side dish

Time 45m

Yield 3 to 6 servings

Number Of Ingredients 11



Memphis Dry-Rub Mushrooms image

Steps:

  • Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
  • Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don't rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
  • Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the nooks and crannies of the mushrooms.
  • Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
2 pounds large clusters of black oyster mushrooms or lion's mane, or portobello mushrooms
1/2 cup canola oil or grapeseed oil
1/4 cup Worcestershire sauce

BEST MEMPHIS BBQ DRY RUB

This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.

Provided by Jordan VanderLaan

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 3

Number Of Ingredients 8



Best Memphis BBQ Dry Rub image

Steps:

  • Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g

2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 ½ tablespoons ground white pepper
1 ½ tablespoons red pepper flakes
1 ½ tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder

RUB MEMPHIS DUST

Rubs are spice mixes that you can apply to raw food before cooking and there are scores of commercial blends on the market.

Provided by Timothy H.

Categories     Low Cholesterol

Time 5m

Yield 3 cups

Number Of Ingredients 9



Rub Memphis Dust image

Steps:

  • Makes about 3 cups. I typically use about 1-11/2 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
  • Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Nutrition Facts : Calories 535.9, Fat 2.8, SaturatedFat 0.6, Sodium 9472.4, Carbohydrate 132.3, Fiber 9.9, Sugar 105.9, Protein 6

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary, powder

MEMPHIS DRY RUB

This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!

Provided by Nikki Johnson

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 24

Number Of Ingredients 9



Memphis Dry Rub image

Steps:

  • Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.

Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g

¼ cup brown sugar
¼ cup white sugar
¼ cup paprika
3 tablespoons salt
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder

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