Recipe by DeeCooks
There's a few copycat recipes for this rub that aren't close to what is really in there. This version is much closer to the seasoning they use at the 'Vous in Memphis and is from the AmazingRibs.com site (highly recommended!) I like that this has less salt than a ot of rubs-- and you can add sugar if you like, but since we sauce our ribs, I don't need sugar in the rub. You can leave out the Accent if you have a sensitivity to MSG.
Top Review by AnneC_In_MN
We've made several batches of this rub, and just love it. It's our "go-to" rib rub. We do put it on and then cook them right away, as another reviewer mentioned that the salt will dry the ribs out if left longer on the raw meat. We've made double batches of this, put it in jars, and given it as gifts. It's also wonderful on thick-cut pork chops.
- 8 tablespoons paprika
- 4 tablespoons garlic powder
- 4 tablespoons mild chili powder
- 3 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 2 tablespoons celery seeds, whole
- 1 tablespoon crushed celery seed
- 4 teaspoons yellow mustard seeds, whole
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon allspice seeds, whole
- 1 teaspoon ground allspice
- 1 tablespoon coriander seed, whole
- 1 teaspoon ground coriander
- 1 teaspoon Accent seasoning
Directions See How It's Made
- Mix all together.
- For my family, I whirl it in a coffee grinder for a second, as they object to the "whole" seeds.
- This makes about two cups--enough for about 12 pounds of ribs. (It is not meant to be a thick rub.).
- Add brown sugar if want a sweeter rub.