Memphis dry rub

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Here's my recipe for a great all purpose pork rub, probably the most popular rub recipe on the internet and used by many competition teams. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar…

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Memphis Dry Rub Recipe 1⁄4 cup paprika 1 tablespoon dark brown sugar 1 tablespoon sugar 2 teaspoons salt 1 teaspoon celery salt 1 teaspoon ground black pepper 1 -3 teaspoon cayenne pepper 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder DIRECTIONS Mix all ingredients together, using the cayenne pepper to your heat preference. Rub on a whole chicken for beer can chicken, or a rack of ribs. Makes about a half a cup of rub.

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