Had a request (thanks Preston D) for the rub used on my Ribs in Ribs 101 (how could I have left them out -- well, I'll fix that in the revision).

This will make a traditional "Memphis Style". Normally a Memphis style is a dry rib served without any sauce.

Feel free to modify/substitute/throw away any/all of these ingredients.

As always feedback is appreciated.

Smokin Okie's Memphis Style Rib Rub

• 4 Tablespoons paprika
  
  
• 2 Tablespoons celery salt
  
  
• 2 Tablespoons salt
  
  
• 2 Tablespoons cumin
  
  
• 2 Tablespoons ground black pepper
  
  
• 2 Tablespoons dark brown sugar
  
  
• 1 Tablespoon ground oregano
  
  
• 1 Tablespoon cayenne pepper
  
  
• 1 Tablespoon turbinado (coffee) sugar
  
  
• 2 teaspoons sage
  
  
• 2 teaspoons grated lemon zest
  
  
• 1 teaspoon dry mustard
  
  

Store in a jar with tight-fitting lid. Makes enough for about 3 to 4 slabs of ribs or about 1 1/2 Cups

Comments
You will see 3 basic groupings in the spices (grouped by amount of item) if you change any of these, try to do so in proportion to the others so there will be a balance. Not a rule, just a suggestion.

The paprika gives it the color (but not much else I personally think). I've modified that before doing 1/2amount of paprika and 1/2 amount of cayenne.

I've also modified the brown sugar and doubled the amount for a "sweeter" rib.

You can see this applied in the Rib 101 photos:
Pork Ribs 101

Enjoy.

Smokester, like the addition of the oregeno and the lemon zest. Never tried either in a rub. Do you get the lemon zest from Penzey's? Noticed that they have both lemon and orange flavors. Wonder what the orange would do for chicken? Thanks for posting the recipe.

Double Lazy

Hey, DL...

It's real easy to make your own zests, and a better value! )

I'm even experimenting with making a powder from dried peach sections, and adding that to a rub mixture with smoked habanero powder...

Double Lazy and Smokin' here is a tidbit that might interest ya'll.

Speaking of Cavender's Greek seasoning and oregano in rubs,there is somewhat of a connection to Charlie Vergo's Rendevous in Memphis.

Thirty years ago,when I started hanging out at Vergo's,they were more open about their "secrets".

They used Sauer's Greek seasoning as a rib and ham seasoning.They gave any of us that wanted it the woman's name at the distributor over in Arkansas ,so we could buy the bottles by the small case.

They started making a memphis style chili for lunch and just added chili powder and paprika to the Sauer's.

The color then made its way into the shaker for the ribs and into the vinager baste they slosh on the ribs to keep the fire down.

Those fans of Greek cooking know that salt,pepper,oregano and lemon are the main ingredients in most Greek dishes.

Jerry, Jerry, Jerry.
Joe, Joe, Joe...

Appreciate your advice.
Well meant, useful, etc. Should be able to save a small fortune in zest cost, alone.
However, you neglected to notice my name.

Double Lazy

Hey Tom, does that mean I've been using oregeno all along? Well, beat me like a red-headed stepchild and call me Spanky.

Double Lazy

Hey Spanky,

I'm not Lazy, and use the simple zester and fresh lemons, but you're got a store there in town, so the commercial variety is "easier" for you.

Actually most people don't notice the Sage in there either, but it's one of those "secret" spices many use, but don't tell people about.

quote:

Originally posted by Double Lazy:
[qb]
However, you neglected to notice my name. [/qb]

Oh, yeah...sorry!

Hee,Hee.

Bump.

Someone was asking about Rib rubs, so thought I'd get this to the top.

The modifications I've made to this over the year are mainly around heat and sweet. The Brown Sugar will make for a dark rib, so don't be surprised. And the quality of the paprika makes a difference also, don't go cheap on that, cheap paprika is bitter to me.