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MEMPHIS RIB RUB
I spied this being thrown together by Chris Lilly on Cooking Live, Food TV 5/3/02. He claimed it was "authentic Memphis"...I've tried it and it really is yummy, although I don't have a Memphis experience to compare it with.

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne
1 tablespoon ground black pepper
1 1/2 teaspoons white pepper
1 1/2 teaspoons dried oregano -- finely crushed
1 teaspoon ground cumin

Combine all ingredients and store in a tightly sealed container up to 3 months. Use on pork, beef or chicken.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved