Meathead’s Memphis Dust

This is another recipe I got from Amazing Ribs.  It’s my go to rub for pork, but I’ve had some success using it on chicken in the past as well.
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Course: Rub
Cuisine: BBQ
Keyword: pork rub, rub, seasoning


  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup white sugar
  • 1/2 cup paprika
  • 1/4 cup kosher salt
  • 1/4 cup garlic powder
  • 3 tbsp black peppercorns cracked
  • 2 tbsp ground ginger powder
  • 2 tbsp onion powder
  • 2 tsp rosemary powder


  • This is pretty simple… Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 250°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.

We are HUGE fans of Meathead and, so it should come at no surprise that one of our biggest go to rubs comes from that site. The original recipe can be found here.