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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mark's Memphis Style Rub Recipe

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This recipe for Mark's Memphis Style Rub is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup sweet paprika (Hungarian)
1 Tbsp. packed brown sugar
1 Tbsp. salt
1 Tbsp. granulated sugar
1 tsp. freshly ground black pepper
1 tsp. ground white pepper
1 tsp. dry mustard (Colemans)
1 tsp. garlic powder
1 tsp. celery salt
1 tsp. onion powder
1 - 3 tsp. cayenne pepper
Directions:
Directions:
Put all ingredients in a zip lock bag and mix well. It will take awhile to break up the clumps of dry mustard. I usually make a double batch. This rub is also good on chicken.
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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