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Spoonful of Memphis dry rub resting on top of a wooden bowl full of more seasoning.
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5 from 3 votes

Memphis Dry Rub

My recipe for Memphis Dry Rub is the ultimate rub to provide a balance of sweet and salty flavors to your smoked meats. Nine herbs and spices come together to make for a rub that holds its own without overpowering that gorgeous smoky flavor.
Prep Time5 minutes
Total Time5 minutes
Course: Seasonings
Cuisine: American, Barbecue
Keyword: Memphis Dry Rub
Servings: 12
Author: Susie Bulloch (heygrillhey.com)


  • 3 Tablespoons smoked paprika
  • 3 Tablespoons kosher salt
  • 1 Tablespoon black pepper
  • 2 Tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon oregano
  • 1 teaspoon celery seed
  • 1 teaspoon mustard powder


  • Make the Memphis Dry Rub. Combine all ingredients in a medium bowl and stir well to combine. Use a fork or a whisk to break up any large clumps.
  • Store in an airtight container. Store unused rub in an airtight container for several weeks.



Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 862IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg