Memphis Dry Rub – Hand Blended Spice

Want to add a QUICK kick to your meals ? Well, this DIY for Memphis Dry Rub is GUARANTEED to help SPICE up your meats! It’s the perfect blend for Summer BBQ’s and all around grilling! Add as little or as much as you fancy to HEAT up your BBQ!

Have you ever stopped to think of how MUCH you pay for Blended Grilling Spices? I sure have! About a year ago I was on a QUEST to 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 .

One of the things, I found as I was making my list of cutbacks happened to be Blended Spices. How RIDICULOUS the amount was. I had to ask , “WHY, am I spending this on something I could DIY??”

So thus began the Saga of my Personal Hand Blending. It’s so SIMPLE and EASY to do! I can make batches as I see fit, as LARGE or SMALL as I like!

Memphis Dry Rub – Hand Blended Spice

• 1/2 cup Hungarian  paprika
• 1/4 cup garlic powder
• 1/4 cup mild chili powder
• 3 tablespoons salt
• 3 tablespoons black pepper
• 2 tablespoons onion powder
• 2 tablespoons celery seeds
• 1 tablespoon brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 3 teaspoons cumin
• 2 teaspoons dry mustard
• 2 teaspoons ground coriander
• 2 teaspoons ground allspice

Preparation:

Notes

When using on meats generously add to meat, and rub with hands. Place covered meat in refrigerator to absorb for 12 to 24 hours for BEST flavor be grilling or baking LOW and SLOW

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. 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.

Sharing is caring!