Memphis Rib Rub
A classic Memphis-style dry rub for pork ribs, featuring a blend of brown sugar, paprika, and spices. The ribs are smoked low and slow with hickory wood for authentic flavor.
Ingredients
- 1/4 cup dark brown sugar
- 3 tbsp paprika
- 2 tbsp ground black pepper
- 1 tbsp celery salt
- 1 tbsp onion powder
- 2 tsp garlic powder
- 2 tsp mustard powder
- 1 tsp ground cumin
- 1 tsp ground cayenne
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 331 mg
- Iron: 14.7 mg
- Magnesium: 198 mg
- Phosphorus: 371 mg
- Potassium: 1840 mg
- Zinc: 3.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup dark brown sugar
- 3 tbsp paprika
- 2 tbsp ground black pepper
- 1 tbsp celery salt
- 1 tbsp onion powder
- 2 tsp garlic powder
- 2 tsp mustard powder
- 1 tsp ground cumin
- 1 tsp ground cayenne
Let's Cook
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Step 1.
In a small bowl, combine 1/4 cup dark brown sugar, 3 tablespoons paprika, 2 tablespoons ground black pepper, 1 tablespoon celery salt, 1 tablespoon onion powder, 2 teaspoons garlic powder, 2 teaspoons mustard powder, 1 teaspoon ground cumin, and 1 teaspoon ground cayenne pepper. Mix well to create the Memphis rib rub. Adjust cayenne to taste if desired.
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Step 2.
In a separate small bowl, stir together 1 tablespoon Worcestershire sauce and 1 teaspoon molasses. Brush this mixture evenly over the entire surface of a St. Louis-style sparerib slab (about 3-4 pounds) to help the dry rub adhere and add flavor.
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Step 3.
Sprinkle the prepared Memphis rib rub generously over all sides of the slab, pressing gently to adhere. Let the ribs rest at room temperature for 15-30 minutes while you prepare the smoker.
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Step 4.
Set up your smoker for indirect smoking at 225°F (107°C) using hickory wood for authentic flavor. Place the seasoned ribs on the smoker grate, meaty side up.
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Step 5.
Smoke the ribs at 225°F for 3 to 4 hours, or until the meat pulls back from the bones and the internal temperature reaches about 190-203°F. During smoking, spray the ribs with apple juice every 30 minutes for the first 4 hours, then once per hour thereafter, to keep them moist.
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Step 6.
Check for doneness: the ribs are ready when the bone twists easily from the meat and the meaty side has a slight crust. If using a smoker with a smoke setting, run on smoke for 4 hours, then switch to cook at 225°F for another 4 hours, for a total cook time of about 8 hours.
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Step 7.
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing between the bones. Serve immediately.