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Surprise! I wanted to try something different for my next rack of ribs. I wanted to try Memphis Ribs. One of the hallmarks of Memphis Ribs is a less sweet, more earthy rub. Here is my version of Memphis Rub. I will use it to make ribs in a future post.

You’ll note there is much less sugar, the base is paprika and there is a mix of varied dried herbs.

Just mix all the ingredients together and store them in an airtight container. You’ll note I made another of my custom made fancy containers.

A word of warning. If you are used to a sweet caramelized coating from your rubs, this rub isn’t that. It will give a dark flavourful coating.

The Old Fat Guy

Memphis Rub

Memphis Rub


  • 125 ml (1/2 cup) paprika
  • 90 ml (1/3 cup plus 1 tablespoon) brown sugar
  • 50 ml (1/4 cup) garlic powder
  • 25 ml (2 tablespoons) black pepper
  • 25 ml (2 tablespoons) ginger
  • 25 ml (2 tablespoons) onion powder
  • 15 ml (1 tablespoon) thyme
  • 15 ml (1 tablespoon) oregano
  • 15 ml (1 tablespoon) kosher salt


  1. Mix all ingredients well and store in an airtight container.
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