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Recipe

Memphis Spice Rub

BySteve Johnson Fine Cooking Issue 73

Yield:Yields 1/2 cup.

Ingredients

  • 2-1/2 Tbs. hot chili powder
  • 2 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1 Tbs. kosher salt
  • 1/2 Tbs. paprika
  • 1/2 Tbs. dark brown sugar
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 23
  • Fat Calories (kcal): 9
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 448
  • Carbohydrates (g): 4
  • Fiber (g): 2
  • Protein (g): 1

Preparation

  • In a small bowl, stir all the ingredients. Store in an airtight container for up to two weeks.

Great on baby back ribs, pork loin or tenderloin, pork butt, whole chicken, chicken breasts and thighs.

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