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
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