Sweet Memphis Dry Rub Recipe

Measure dry ingredients

Measure and level all ingredients precisely. Use packed brown sugar so the rub blends consistently.

Combine

Place all measured ingredients in a medium mixing bowl.

Mix

Whisk vigorously with a fork or whisk for 1–2 minutes until the brown sugar is evenly distributed and there are no lumps of salt or spices. Alternatively, transfer to a clean spice grinder or food processor and pulse 3–4 times for a finer, fully incorporated rub.

Adjust

Taste a small pinch and adjust seasoning as desired: add up to 1 tsp more cayenne for heat, or 1–2 tbs more brown sugar for sweetness. If you added more salt, reduce it elsewhere in your cooking.

Store

Transfer the rub to an airtight jar or container. Press a piece of parchment on top to remove air if desired. Store in a cool, dark place for up to 6 months. For best flavor, use within 3 months.

Use

To use as a Sweet Memphis rub: pat meat (pork shoulder, ribs, chicken) dry, apply a light coat of yellow mustard or oil to help adhesion (optional), then massage 1–2 tbs of rub per 1 lb (450 g) of meat into the surface. Let sit 30 minutes at room temperature or refrigerate up to overnight before smoking/grilling/roasting.