This zesty Memphis rub will bring out the best in ribs and other meats. Try it on chicken! Mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder, and onion powder in a small airtight container. Seal and store in a cool, dark place until ready for use.
This deliciously sweet and savory low carb barbecue dry rub is fantastic on ribs, chicken, steak, or even prawns. Even though it's a beautiful February day here in the Pacific Northwest, I'm already dreaming of barbecue season.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) In Memphis, the rub is considered the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that the barbecue rub has to provide all the flavor to make Memphis-style barbecue.
There are only about 2 tablespoons of rub on a large slab. Of that about 1 tablespoon is sugar. Some of it falls and drips off during cooking. If you eat half a slab, you're eating about 1 teaspoon of sugar.