Spicy Memphis Dry Rub
Recipe information
Yield
makes about 3/4 cup
Ingredients
2 tablespoons ground paprika
2 tablespoons unpacked light brown sugar
1 tablespoon dry mustard
1 tablespoon ground cayenne pepper
1 tablespoon kosher salt
1 tablespoon granulated onion
1 tablespoon crushed red pepper flakes
1 teaspoon granulated garlic
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
Preparation
Combine the paprika, brown sugar, mustard, cayenne, salt, onion, red pepper flakes, garlic, black pepper, thyme, and oregano in a small airtight container and shake to thoroughly mix. The rub will keep for up to 1 month sealed and stored in a cool, dry place.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
