Memphis Spice Rub

Submitted by Lavender Lynn

"Recipe from fine cooking."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 4 ounces

ingredients

• 2 1⁄2 tablespoons hot chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon kosher salt
• 1⁄2 tablespoon paprika
• 1⁄2 tablespoon dark brown sugar
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon cayenne

directions

1. In a small bowl, stir all the ingredients. Store in an airtight container for up to two weeks.
2. Great on baby back ribs, pork loin or tenderloin, pork butt, whole chicken, chicken breasts and thighs.

Reviews

[LucyS-D]

I made this twice. First I used a hot chile powder that is so hot I can't stand it. It was too hot. Then I made it with ancho chile powder. Much more reasonable. This rub was good on both chicken thighs and flanken cut beef short ribs on the grill. CQ

 

[sheepdoc]

Used on rabbit legs. Baked at 300 degrees 90 minutes, covered in foil, then broiled a few minutes. Very good. Made for CQ 14.

 

[Chocolatl]

We really enjoyed this. I halved the chili powder because my son doesn't like much heat. It has just the right amount of sweetness. We had it on chicken breasts, but I think it would be even better on pork. Will definitely make this again. Thanks for posting!

 

[teresas]

We loved this...it has just the right amount of heat...I used it on chicken breast...this time...so next time I may use it on pork...I cut the recipe in half and it filled a nice spice jar full...thanks for posting it...made of Best of 2014...tag game...

 

[Baby Kato]

Thank you for sharing this lovely spice rub LL. It is wonderful, hot, spicy and full of flavor. I made it exactly as written and wouldn't change a thing. I used it on chicken breasts with great results. Made for Best of 2014 Tag Game.