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Melissa Cookston

A Food Blog from The Winningest Woman in BBQ

June 29, 2017 By Melissa 60 Comments

Sweet Memphis BBQ Rub

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photo by Angie Mosier

When I started in the competitive BBQ world, I thought everyone made their own BBQ seasonings and sauces.  This recipe is the basic recipe that I used and honed over the years.  For competitions, I add a bit more “oomph” to it, but for cooking at the house this is still my go-to rub for pork or chicken.

This is a well rounded seasoning, with sweetness as the most primary note on the palate.  Rub flavoring like this is pretty standard for Memphis-style BBQ, as 1) we like things sweet around here, namely Tea and BBQ,  and 2) we also like a little kick in the back of the palate.  This rub will fit the bill and make you a Memphis Pitmaster!

Multi Use

Think BBQ Rub is just for BBQ and grilling?  Think again, as you can use this as a season-all for many different dishes.  Sprinkle some on sausage and cheese plates, deviled eggs, well, just about anything you can think of, it will make better.  Literally, I once had someone tell me he put it on his corn flakes in the morning. Not kidding.

This rub is eminently changeable.   I use this rub and make modifications to it almost weekly.  Want a bit more spice?  Simple increase the chili powder, use chipotle chili powder instead of plain, add more cayenne, etc.  Want a smoother texture?  Grind half the turbinado sugar, or leave some out if you want a more robust seasoning.  Making a sauce?  Use this as the main seasoning in your sauce in order to keep the “flavor in the family.”

This seasoning is not going to overwhelm your meat.  There are a lot of great, pre-made BBQ seasoning blends available on the market, and I use some of them as well.  However, when you are cooking at the house and you want the satisfaction of doing everything yourself, you can’t go wrong with this blend.

Sweet Memphis BBQ Rub

makes about 3 1/2 cups
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Ingredients

  • 1 cup turbinado sugar
  • 1/2 cup white sugar
  • 1/2 cup kosher salt
  • 1 TBS onion powder
  • 2 TBS granulated garlic
  • 1 1/2 tsp cayenne pepper
  • 1 tsp black pepper finely ground
  • 2 tsp dry mustard
  • 1/4 cup chili powder
  • 1 tsp ground cumin
  • 1/3 cup paprika

Instructions

  • In a mixing bowl, add all ingredients and stir until well incorporated. Store in an airtight container for up to 3 months.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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Filed Under: Competition, Spices and Seasonings

Reader Interactions

Comments

  1. Distilled1 says

    July 4, 2017 at 4:15 am

    this is a great base (for me, as I don’t follow recipes well 😉 ) I can say one thing do not use chipotle chili powder if you have kids eating it makes it super spicy! I had no white sugar so used light brown and the turbinado .. FANTASTIC rub! thank you for liking one of my instagram pics as I did 2 of your post today and both were great this and the Beans with Maple WOW! hope to someday get out in the comp world and say thanks!

    Reply
    • Melissa says

      July 23, 2017 at 8:49 pm

      Thank you! Glad you enjoyed the recipes!

      Reply
      • Kenny says

        March 2, 2020 at 11:43 pm

        You’re smoking hot Melissa, pun intended 😉

        Reply
  2. Jeff Whitaker says

    July 5, 2017 at 5:02 pm

    I see the ingredients for your rub doesn’t have cinnamon and haven’t been able to find the ingredients for you Bar BQ sauce. Can you tell me if it contains cinnamon, my wife is deathly allergic to cinnamon. What I saw on the bottle the last time I ate at Memphis Bar BQ the ingredients on the label said other spices. In the past we she has encountered this and cinnamon was in fact one of the “other spices”. So I was just checking before I have to rush her to the hospital. Thank you

    Reply
    • Melissa says

      July 23, 2017 at 8:49 pm

      I don’t have cinnamon in my recipes at Memphis BBQ Company. Thanks!

      Reply
    • Sandy Queen says

      March 5, 2019 at 10:02 pm

      I do not thonk that CK BBQ rub has cinnamon in it

      Reply
  3. Eric Neifeld says

    July 11, 2017 at 11:47 pm

    Melissa, why turbinado and white sugar?

    Reply
    • Eric says

      July 22, 2018 at 9:33 am

      Higher caramelization than white or brown sugar…

      Reply
  4. Cathy Hutton says

    July 26, 2017 at 7:49 pm

    I am still very new at BBQ. I live in Southern Arizona, and enjoy trying new things. I recently received a Traeger Pellet Grill and your book from my son for Mothers day. I have made a couple of your rubs……outstanding, and now consider myself a real Smoker…. For my pork and chicken,I use a brine overnight, mustard and your rub…..OMG, it is the best…..Also made the Mother BBQ sauce, and folks cannot believe I made it….( not telling them its yours, yet) . Just want to say thank you, that I am really enjoying this new avenue, and hope I can come and meet you sometime….to try your stuff!!! Thanks again…

    Reply
    • Melissa says

      August 3, 2017 at 10:35 am

      Thank you! BBQ isn’t hard, but you can’t ever really master it either. The fun is in the journey! Keep smoking!

      Reply
  5. Roger Mccullough says

    April 7, 2018 at 11:00 pm

    I am watching you as we speak on Kingsford Pitmaster competition,with Big Moe,Just saying Hi from Texas.

    Reply
  6. Marcie says

    April 11, 2018 at 3:31 pm

    Melissa I love watching you I just got done watching you in BBQ pitmaster I want to try your rub it looks so good.wished you could make a trip to the ms gulf Coast I would love to try your ribs and pork butt.

    Reply
    • Melissa says

      April 12, 2018 at 1:25 pm

      Thank you! I’m not on the gulf coast though, We’re right below Memphis in North Mississippi (Horn Lake and Southaven MS) and I also have restaurants in Georgia and North Carolina.

      Reply
  7. Jim Moseley says

    April 21, 2018 at 9:23 pm

    What can you do to turn your dry rub recipe into a wet sauce?

    Reply
    • Melissa says

      April 28, 2018 at 3:14 pm

      I use my dry rub as the base flavor for sauce. I have a sauce recipe on the website. Thanks!

      Reply
  8. GREG RODGERS says

    May 8, 2018 at 3:29 pm

    come to MOORE,OKLAHOMA THERE IS A NEW EXIT RAMP ON I-35 AND SE 34 SOME 40 MILLION DOLLAR PROJECT WE HAVE OVER ,150,000 PEOPLE ON THE WEEKENDS FOR OU SOONERS FOOTBALL GAMES AND ARE BETWEEN NORMA AND OKLAHOMA CITY APROX 80,000 RESIDENTS GROWING CONSTANTLY PLUS THE BBQ ISN’T THE QUALITY OF YOURS PLUS WE NEED GOOD FOOD

    Reply
    • Melissa says

      May 9, 2018 at 9:57 am

      Thank you! But I’m just not able to get out to Oklahoma right now.

      Reply
  9. Joe says

    May 9, 2018 at 11:10 pm

    Fantastic rub Melissa………the ribs were AWESOME

    Reply
    • Melissa says

      May 12, 2018 at 7:33 pm

      Thank you!

      Reply
  10. Bill McCollin says

    May 13, 2018 at 12:36 am

    Will this rub recipe cover a 3. Lb loaf of loose breakfast sausage?

    Reply
    • Melissa says

      May 16, 2018 at 11:19 am

      yes, depending on how much you put on it!

      Reply
  11. Bill McCollin says

    May 13, 2018 at 12:37 am

    Will this recipe cover a 3. Lb. Loaf of breakfast sausage?

    Reply
  12. Elijah J Lackey says

    May 21, 2018 at 9:42 pm

    Great Rub recipe! It works well on anything I cook. My friends think I have BBQ from your restaurant when I use it, even though they know its my cooking. My wife and I are big fans of yours and your rub is my favorite for anything & everything I smoke. Keep Smoking up some of the best BBQ in the greater Memphis area. if your ever in Memphis take a drive to North Mississippi to Memphis Barbecue Company. You will not be disappointed and your taste buds will thank you.

    Reply
    • Melissa says

      May 27, 2018 at 9:20 pm

      Thank you!!

      Reply
  13. Melissa says

    July 28, 2018 at 4:37 pm

    Thank you! (but we don’t have decals.)

    Reply
  14. Robert ziehmer says

    July 30, 2018 at 12:32 am

    Just tried your recipe. I covered the shoulder and am about to throw it in the smoker. I’m looking forward to the results. I live in Pennsylvania and I run out of my Corkys rub.

    Reply
  15. Rathel Randle says

    October 2, 2018 at 6:50 pm

    Hey Mellisa, if I want to make a lot of this rub, what do I do, just double the amounts ?

    Reply
  16. Paul Theuma says

    October 13, 2018 at 3:10 am

    Great rub Melissa love it.

    Reply
  17. Scott Frazee says

    December 18, 2018 at 8:04 pm

    Melissa – thank you very much for including this recipe in your first cookbook as well as on the website. It’s my go-to rub recipe for just about everything that goes into the pit. Made some extra and gave it to team members at work for Christmas presents; something tells me as appreciative as they were today … they’ll be ten-times as happy once they use it, themselves. Thanks, again!

    Reply
    • Melissa says

      February 2, 2019 at 1:05 am

      Thank you. I had to learn the hard way, so happy to share now!

      Reply
  18. Andrew Ashbaugh says

    December 19, 2018 at 2:49 am

    Melissa I found this recipe while i was searching Pitboss Smokers. Smoked 3 slabs of baby back ribs in my copper top 5 smoker that is my Christmas present this year , this past weekend . My sister n law said ” sorry honey but this are better then yours” lol. Thanks for such a great recipe my wife said she loved them too, even though they came from a smoker. May you and your family have a wonderful Christmas and a blessed New Year!

    Reply
    • Melissa says

      February 2, 2019 at 1:04 am

      Thank you so much! Glad to help!

      Reply
  19. Scott says

    March 1, 2019 at 6:47 pm

    Regarding the chili powder…regular such as spice island or ancho. And for the paprika, smoked aor sweet hungarian. Thanks.

    Reply
    • Melissa says

      June 8, 2019 at 1:08 am

      For chili powder, ancho is a better “regular” chili powder that you would get at the grocery. I use it all the time as my base. Regular paprika is what I write recipes with, as most people have that but don’t have Hungarian. For my own cooking at the house, I buy imported Hungarian paprika- so much flavor.

      Reply
  20. Chris Lee says

    March 22, 2019 at 11:11 pm

    Man thank you Ms Cookston. It has been an amazing journey the last few years trying to get better everyday with my bbq. These basic rubs have helped me hone the craft and have helped me branch out to tweak the recipes I’ve come across to make them my own. It’s awesome when you come across the greats like you who are willing to throw little nuggets out there like this recipe

    Reply
  21. Leonard Love says

    April 24, 2019 at 4:42 pm

    The rub is awesome on pork. I plan on using your base rub and trying it many different ways.

    Reply
  22. James Fidler says

    May 5, 2019 at 2:06 pm

    My team from Cedar Creek HS just used your technique for ribs and took 5th place in the Texas High School State BBQ Championship. Thank you for making the trip and sharing your knowledge, stories and jokes.

    Reply
    • Melissa says

      June 8, 2019 at 1:05 am

      Sooo awesome! Thank you!

      Reply
  23. Robin says

    May 5, 2019 at 10:24 pm

    What Is turbinado sugar ?

    Reply
    • Melissa says

      June 8, 2019 at 1:04 am

      Natural, raw sugar. Available in groceries as “sugar in the raw.”

      Reply
  24. Susan Marchinda says

    May 25, 2019 at 2:39 pm

    Hi mellissa is the Memphis rub a substitute for the liquid barbaque sauce. What I mean is do I just rub the seasoning all over my chicken and cook it that way or do I need to add other ingredients I no I can but do I have to? Thank I Susan

    Reply
    • Melissa says

      June 8, 2019 at 1:04 am

      Rub is an initial seasoning for the most part, and can be also used as a late flavoring. Barbecue sauce is optional, but you would only sauce very late in the cooking process or after cooking. You can rub your chicken with seasoning, and after cooking that may be flavor enough!

      Reply
  25. Daniel DeMarco says

    August 31, 2019 at 12:08 am

    Really enjoyed the rub. Well balanced and full of flavor. I told my daughter not to throw this can out. If she does, I can make it again. Thanks a bunch

    Reply
    • Melissa says

      September 24, 2019 at 8:43 pm

      Glad you enjoyed!

      Reply
  26. B B says

    January 25, 2020 at 5:16 am

    We always stopped in Horn Lake on our annual drives from NM to Atlanta. I super excited to see that there’s a store in metro Atlanta. One of things that I love are your pork rinds. Which of your rubs do you use to season the pork rinds?

    Reply
    • Melissa says

      February 1, 2020 at 8:19 pm

      We use our classic rub. Thanks!

      Reply
  27. Vernita says

    February 21, 2020 at 9:48 am

    Hello Melissa,
    Can you share with me what type & brand of spice grinder you use? My husband uses a manual pepper mill to grind peppercorns for his rub and I like to make things a little easier on his hands by purchasing a good spice grinder. Any information would be helpful. Thank you. 😊

    Reply
    • Melissa says

      February 26, 2020 at 6:12 pm

      I usually just buy an inexpensive coffee grinder, and just use it for spices only.

      Thanks!

      Reply
  28. Michelle saavedra says

    April 22, 2020 at 8:01 pm

    I have actual dried ancho chilis. Is it possible to blend them up in the blender. If I don’t have them in powder form? Or maybe rehydrate them and make a wet run with the other spices?

    Reply
    • Melissa says

      August 9, 2020 at 8:50 pm

      Yes, you can blend them. Remove the stems and seeds first, or you can grind with the seeds. I really prefer to rehydrate though and use as a paste component if you want to use them.

      Reply
  29. Traci SuSong says

    May 8, 2020 at 1:13 am

    I will be making this. Where is the sauce recipe

    Reply
    • Melissa says

      August 9, 2020 at 8:49 pm

      It’s on the website

      Reply
  30. Ross Ramer says

    June 2, 2020 at 6:12 pm

    Hello Melissa, do you still make Competition Rub or has it changed. When I have purchased your rub before I could get one that was called Competition Rub.

    Reply
    • Melissa says

      August 9, 2020 at 8:49 pm

      It’s the same, just rebranded. Thanks!

      Reply
  31. Traci SuSong says

    August 3, 2020 at 3:39 am

    Hi. Do you grind the turbinado sugar because of the granuale size? Also, ive read that turbinado is best when slow cooming meats because it doesnt burn like brown sugar does..

    Reply
    • Melissa says

      August 9, 2020 at 8:47 pm

      I generally grind about half the turbinado in a recipe.

      Reply
  32. Jim Kirk moss says

    September 8, 2020 at 12:19 pm

    5 stars
    Everybody at home when I made smoked chicken with this rub I was the man. They said best chicken ever. Awesome flavor post oak and hickory wood. Flavor all the way to the bone. Melissa you are right on. You are the pitmaster. Thanks again.

    Reply
    • Melissa says

      September 12, 2020 at 3:29 am

      Thank you! Love it!

      Reply
  33. Rick Jackson says

    September 27, 2020 at 9:09 pm

    Hello Melissa, in your Sweet Memphis rub what type of chili pepper are you using or recommend? Thank you and enjoy your recipes.

    Reply
    • Melissa says

      September 28, 2020 at 6:56 pm

      Unless listed as a specific pepper powder, I just use generic “chili powder” available in the grocery store.

      Reply

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About Melissa Cookston

Melissa Cookston is a 7-time world barbecue champion; owner of Memphis BBQ Company, a successful barbecue restaurant with locations in Horn Lake, Mississippi and Dunwoody, Georgia; an author of two cookbooks, “Smokin in the Boy’s Room” and “Smokin’ Hot in the South;” and a celebrated southern Delta chef who is sponsored by Prairie Fresh.

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