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Memphis Dry Rub

Need a delicious spice to add a bit of a flavor kick to your ribs, chicken, and other favorite meats?  Well, this DIY for Memphis Dry Rubis GUARANTEED to help add a ton of flavor to your meats. Memphis Dry Rub is a perfect blend for Summer BBQ’s and all around grilling. Add as little or as much as you fancy to spice up your family BBQ!

Have you ever stopped to think of how much you may you pay for specialty blended grilling spices? I sure have, about a year ago, I was on a mission to seriously save a few pennies here and there. I stopped to think of what Household items or even Grocery items I might be able to rally to save money on.

Memphis Dry Rub #HandBlended

Have you ever stopped to think of how much you may you pay for specialty blended grilling spices? I sure have, about a year ago I was on a mission to seriously save a few pennies here and there. I stopped to think of what Household items or even Grocery items I might be able to rally to save money on.

My fancy spice rack caught my eye; I had blended spices up the yin-yang. Which means a ton of money was being wasted on something I could easily make in large or small quantities. So I decided to sit down and a start saving money. This was one of the first spices I stopped spending $5-6 bucks a small bottle on.

I love when I can save money on things and this is a great way to pinch a few pennies without sacrificing flavor. I love using it on chicken, beef, and even pork. If you really want another layer of outstanding flavor use the Memphis Dry Rub when grilling ribs, steaks, and chicken.

You can easily store this in an airtight container in a cool dry place for about 4 months or freeze for up to 6-8 months and use as needed.

 

Total Time: 10 minutes
Yield: Makes 2 cups

Ingredients needed for Memphis Dry Rub
  • Hungarian paprika
  • Garlic powder
  • Mild chili powder
  • Kosher salt
  • Black pepper
  • Onion powder
  • Celery seeds
  • Brown sugar
  • Dried oregano
  • Dried thyme
  • Cumin
  • Dry mustard
  • Ground coriander
  • Ground allspice
Preparation:
  1. Mix together all the above ingredients together until well combined.
  2. Store in an airtight container.
  3. May be stored for up to 6-8 months in the freezer- 3-4 months in a dry cool place.

 

Memphis Dry Rub #HandBlended
Print Recipe
5 from 2 votes

Memphis Dry Rub

Need a delicious spice to add a bit of a flavor kick to your ribs, chicken, and other favorite meats? Well, this DIY for Memphis Dry Rubis GUARANTEED to help add a ton of flavor to your meats. Memphis Dry Rub is a perfect blend for Summer BBQ’s and all around grilling.
Prep Time15 mins
Total Time15 mins
Course: Spice
Cuisine: American, Southern
Keyword: DIY, Dry Rub, Spice
Servings: 20
Author: hmccallum

Ingredients

  • 1/2 cup Hungarian paprika
  • 1/4 cup Garlic powder
  • 1/4 cup Mild chili powder
  • 3 tablespoon Cumin
  • 3 tablespoons Kosher Salt
  • 2 tablespoons Onion powder
  • 2 tablespoons Celery Seed
  • 1 tablespoon Dried Mustard
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Ground Coriander
  • 2 teaspoons Allspice

Instructions

  • Mix together all the above ingredients together until well combined.
  • Store in an airtight container.
  • May be stored for up to 6-8 months in the freezer- 3-4 months in a dry cool place.
  • © Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

Nutrition

Serving: 01 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

 

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3 Comments

  • Reply
    KC Kahn the Kitchen Chopper
    September 22, 2014 at 9:13 am

    I like that this dry rub combo of herbs and spices can be used in so many recipes. I’m looking forward to trying it! Thanks Heidy!

  • Reply
    Joanne T Ferguson
    March 27, 2014 at 3:49 am

    G’day! I LOVE dry rubs Heidy! This one is on my list! Thank you!
    Cheers! Joanne

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