Memphis Style Dry Rib Rub Recipe

Last Updated on August 14, 2024 by Carne Diem

Sauces, Rubs, and Accompaniments

Origin: North American, American Midwest

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Dive into Memphis Magic: Craft Your Own Perfect Memphis-Style Ribs

Memphis-style barbecue is legendary for its smoky flavor and fall-off-the-bone tenderness, and the magic all starts with the rub. Forget store-bought options loaded with unrecognizable ingredients – today, we're crafting a homemade Memphis rib rub that will elevate your next rib cookout to competition-worthy status.  While pork ribs in other regions of the United States often rely heavily upon sauce, Memphis style ribs are typically served "dry" with just the flavorful BBQ rub.

Even though I grew up in Kansas City, it was actually Memphis style ribs that first caused me to fall in love with BBQ.  That first bite of the tender juicy ribs at a local BBQ spot on Beale Street was pure heaven.  Since that day I have been fortunate enough to try delicious ribs at a number of the local Memphis favorites like Central BBQ, Rendezvous, and Cozy Corner.  This Memphis dry rub recipe takes some of our favorite aspects from some of our favorite Memphis BBQ restaurants.  From St. Louis style ribs to baby backs, this Memphis rib seasoning is th perfect rub for those that desire a perfect balance of sweet and savory and a touch of heat.  This mixture of herbs, salt, and spices is one of those barbecue rubs that should be in every pitmaster's arsenal. 

The Essence of Memphis in Every Bite

A true Memphis rub is a symphony of sweet, savory, and smoky notes. Brown sugar adds a touch of sweetness, while paprika brings a vibrant color and earthy undertone. Black pepper and cayenne pepper provide a kick of heat, balanced by the warmth of garlic and onion powder. Don't forget the signature Memphis touch – a hint of celery salt for a unique depth of flavor. Original Memphis rubs were based of traditional Greek style seasonings at restaurants like Charlie Vergos Rendezvous, so think paprika, garlic, and herbs like oregano or rosemary.

Ingredients for making Memphis-style Barbecue Rub:

To make the homemade Memphis BBQ rub, you just need a handful of common herbs and spices. We are pretty happy with the balance of this rub, but it can be easily adjusted if you want it sweeter, spicier, or to have more or less salt. For exact measurements see the recipe card at the bottom of the post.

Spices and pepper:

Paprika: Paprika serves as the earthy backbone of the rub and help provide that wonderful red color that you look for in perfectly cooked ribs. You can use smoked paprika for extra smokiness and a little more heat, or sweet paprika for a milder rub.

Chili Powder- Use a favorite chili powder in the recipe. We often use a mix of Hatch chili and ancho, but a premade chili powder mix works as well.

Black Pepper: We find fresh ground, or medium or coarse ground black pepper works best in the Memphis rib rub.

Cayenne pepper- Adjust for heat preference if you want a little kick in your rub. We typically start with about ½ teaspoon and work from there if you want a spicier rub.

Other spices: Ground coriander and allspice add to the unique flavor profile of the Memphis style barbeque rub.

Whole spices:

Whole spices are a key ingredient in many Memphis BBQ rubs. Celery seed, mustard seed, and coriander seed provide a depth of flavor in the dry rib rub.

Salt and sugar:

Kosher salt is ideal in this recipe. We typically use Morton's Kosher salt. Salt level can easily be adjusted to taste. Celery salt adds some additional flavor. Brown sugar adds a touch of sweetness to the rub.

Aromatics:

Granulated garlic powder and onion powder provide the aromatics to the rubs.

Herbs:

Dried Oregano, Thyme, and Rosemary are classic in Greek seasonings and work perfectly in this rib rub to add a savory touch.

Be sure to try more of our homemade rubs, seasonings, and sauces:

• Quick and Easy Burger Seasoning
• Best Homemade Cajun Seasoning
• Chicago Style Steak Rub
• Ancho Espresso Steak Rub
• Spicy Palestinian Shatta: Middle Eastern Hot Pepper Sauce
• Best Alabama White BBQ Sauce
• Carolina Gold Mustard Barbecue Sauce

Cooking Memphis Style Ribs

Prepare the Seasoning 

In a small bowl, whisk together all the rub ingredients until well combined. This is your secret weapon for amazing ribs!

Prepare the Ribs 

Pat the ribs dry with a paper towel. Remove the silver skin (the papery membrane) on the back of each rack of ribs if desired. Either baby back or spareribs can be used in the recipe.

Cooking Traditional Hot and Fast Memphis Style Dry Ribs

Traditionally, Memphis style ribs are cooked without the rub and the dry rub is added at the end of the cook. Many places, like Rendezvous, also cook the ribs at a higher temperature than traditional low and slow BBQ, sometimes as high as 350 degrees. While the ribs are cooking, they are frequently basted with a tangy vinegar mop to keep them moist and flavorful. After cooking, they are finished with the flavorful Memphis dry rub.

Cooking Memphis Ribs Low and Slow

If desired, you can also apply some of the rub at the beginning of the cook, which some Memphis restaurants have started doing. If you do this, you will want to follow a more traditional low and slow method of cooking the ribs.

Season both sides of the ribs with the dry rub and then let the seasoned ribs sit at room temperature for about 30 minutes while you fire up the smoker.

Cook your smoked ribs with the homemade dry rub using your favorite technique.  Cooking time will vary depending on the type of ribs you are cooking, smoker type, and cooking temperature.  When cooking Memphis style ribs, we do recommend spritzing the ribs with a mixture of warm apple juice and apple cider vinegar, toward the end of the cook to keep the surface of the meat moist.  So, get the dry rub ribs on the grill or smoker over indirect heat and get them cooking. 

Finishing the Memphis Style BBQ Ribs

When the ribs have reached your desired doneness, spray or baste with a little warm apple cider vinegar, or the apple juice/vinegar mixture, then liberally top with more of the dry rub. Cut into portions and enjoy.

Any remaining rub can be stored in an airtight container in a cool dry place for future use.  While the rib rub will not spoil, spices do lose their potency over time, and the brown sugar may cause the rub to clump over time.

For more great American Style BBQ and rib recipes, be sure to try some of our favorites:

• Chicago Style Smoked Rib Tips
• Complete Guide to Texas Style Smoked Brisket
• Smoked Pork Burnt Ends
• Eastern North Carolina Pulled Pork
• Meaty Smoked BBQ Beans Recipe
• Beef Short Rib Tomahawk
• Kansas City Style Cheesy Corn and Smoked Ham Bake

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