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Passion for Pork www.PassionforPork.com

Memphis Blues All-Purpose Dry Rub

Memphis Blues All-Purpose Dry Rub

Chefs George Siu & Park Heffelfinger
Memphis Blues BBQ House, Vancouver

Ingredients

  • 1 cup (250 mL) dried parsley flakes
  • 1 cup (250 mL) white sugar
  • 1 cup (250 mL) seasoning salt
  • ¼ cup (60 mL) garlic powder
  • ¼ cup (60 mL) onion powder
  • ¼ cup (60 mL) dried oregano
  • ¼ cup (60 mL) black pepper
  • ¼ cup (60 mL) paprika
  • 2 tbsp (30 mL) mustard powder
  • 1 tbsp (15 mL) celery salt
  • Dash of cayenne

Preparation

Mix all ingredients thoroughly, making sure there are no lumps.  Use only dried ingredients, no fresh.  Rub can be stored in an airtight container for one month.

Tags: BBQ | dry rub | George Siu | Memphis Blues | Park Heffelfinger |