In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs and one of my most popular rib rubs. You can adjust the heat by changing the amount of cayenne.
Mix ingredients together. Store in an airtight container for up to 6 month after preparation. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.
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|Recipe Makes: 1 Recipe|
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