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Memphis-style BBQ Dry Rub
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Description
This rub strikes a great balance between savory and sweet, with just a hint of kick. The blend of spices provides a great well-rounded flavor profile that complements just about anything in the smoker or on the grill, even fish and vegetables.
Ingredients
- 1 cup Sea Salt, Medium Fine (no Table Salt, Please)
- ½ cups Unrefined Evaporated Cane Sugar (no Table Sugar, Please)
- ½ cups Brown Sugar, Golden Or Light
- 2 Tablespoons Sweet Hungarian Paprika
- 2 Tablespoons Chili Powder, Medium Heat (I Use New Mexico)
- 2 Tablespoons Granulated Onion (not Onion "powder")
- 2 Tablespoons Dry Mustard
- 1 Tablespoon Granulated Garlic (not Garlic "powder")
- 2 teaspoons Dry Thyme
- 2 teaspoons Dry Oregano
- 2 teaspoons Black Pepper, Ground Fresh
- 2 teaspoons Celery Salt
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cayenne (optional, But Recommended)
Preparation
Combine all of the rub ingredients in a large mixing bowl and mix well with a whisk or stand mixer.
Store the rub in an airtight container in a cool dark place.
Makes about 3 cups.
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