Memphis Dry Rub
Commonly used on pork, especially ribs and shoulders. bit is also good of beef and chicken.
Ingredients
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dry oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper 25 grinds in a typical pepper mill
- 3 tablespoons vegetable oil
Instructions
- Combine all ingredients. I use my glass jar storage container. I use a clean jar each time to prevent cross contamination. You can adjust the size of your container making larger or small batches based on your family’s tastes.
Notes
To maintain flavor and prevent spoilage, store dry rubs properly: Keep in airtight containers in a cool, dark place. Shelf life for homemade rubs is about 3-6 months.
Recommend storage in glass jars with seal lids.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 404.3kcalCarbohydrates: 9.3gProtein: 1.3gFat: 42gSaturated Fat: 6.4gPolyunsaturated Fat: 23.9gMonounsaturated Fat: 9.7gTrans Fat: 0.3gSodium: 2332.4mgPotassium: 176.1mgFiber: 2.9gSugar: 4.6gVitamin A: 2243.1IUVitamin C: 0.6mgCalcium: 66.4mgIron: 3.1mg
Tried this recipe?Click here to comment & Let us know how it was!