Rub #1

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In preparation for smoking a rack of spare ribs, I had to whip up a batch of dry rub. This recipe is in the style of a Memphis Dry Rub, although it has no specific origin. It was created by examining many dry rub recipes to create approximate proportions for each ingredient. Some of the ingredients were weighed and others measured by volume, but I've tried to provide both measures for all ingredients.

Overall, the rub is on the sweeter side, although it has a nice kick of heat from the pepper. The plan is to iterate on the recipe until I settle on the perfect blend.

Rub #1

  • 200g (~1 cup) Demerara Raw Sugar
  • 100g (~1/3 cup) Fine Sea Salt
  • 15g (1/4 cup) Smoked Paprika
  • 15g (1/4 cup) Medium-Fine Fresh Ground Black Pepper
  • 1 Tbsp (10g) Granulated Garlic
  • 1 Tbsp (10g) Granulated Onion
  • 1 Tbsp (9-10g) Chili Powder
  • 1 Tbsp (< 1g) Marjoram
  • 2 tsp (2g) Dry Mustard
  • 1/2 tsp Cayenne Pepper
Rub #1

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