A Memphis style rub that I use primarily on pork butts and ribs prior to smoking. I usually coat the meat with the rub and let rest 24 to 48 hours wrapped in plastic wrap. I then sprinkle a light second application immediately before putting the meat into the smoker. Store in an airtight container in a cool, dark place.
Provided by Tania
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk paprika, chili powder, turbinado sugar, salt, garlic powder, cumin, oregano, thyme, celery salt, black pepper, mustard, onion powder, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 55.4 calories, Carbohydrate 11.1 g, Fat 1.8 g, Fiber 3.8 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 1067.8 mg, Sugar 5.1 g
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