This Memphis-Style Barbecue Dry Rub keeps the chicken extremely moist, tender and delicious. We added a pinch of cayenne pepper for a little zest.
I love the smoky scent of a backyard BBQ. This weekend was the unofficial start of summer and for us, that meant just one thing – grilling! During the summer months, we spend a lot of time in our backyard grilling and spending time with our family. When we found this dry rub recipe from Cook’s Country Magazine (February/March 2010: Issue #31, page 22), that claims to keep the chicken extremely moist, tender and delicious we knew we had to give it a try — with a few modifications.
What is Memphis Dry Rub?
What does Memphis Dry Rub taste like?
Since Memphis barbecue is generally served without sauce, the rub is the best source of flavor aside from the meat itself.
What seasonings are in Memphis Dry Rub?
The base starts with a generous amount of sweet paprika for color, brown sugar for caramelization, and other ingredients for flavor boosters such as chili powder, smoked paprika, ground pepper, dry mustard, onion powder, salt, and cayenne pepper for some heat. If you like more heat in your barbecue, consider increasing the amount of cayenne in the recipe.
How do I make Memphis Dry Rub?
Mix all the ingredients together until combined. Store mixture in an airtight container for up to 6 months. To use, apply rub evenly over meat. The general rule is whatever amount of rub sticks is the perfect amount.
LOOKING FOR MORE RECIPES?
- Quick Pickled Vegetables (These go great with BBQ)
- Broccoli Mashed Potatoes (Perfect for a weeknight meal)
- Meaty Barbecue Baked Beans (Great for a crowd)
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Memphis Style Barbecue Dry-Rubbed Chicken
Ingredients
For the Dry Rub:
- 6 Tbsp sweet paprika
- 3 Tbs dark brown sugar
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tsp dry mustard
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp cayenne pepper [See Note 1]
For the Basting Sauce:
- 2 tbsp yellow mustard
- 1/4 cup white vinegar
For the Chicken:
- 3 lbs bone-in , skin on chicken pieces - any combination
Instructions
- In a small bowl, combine brown sugar, chili powder, sweet paprika, smoked paprika, ground black pepper, dry mustard, onion powder, salt and cayenne (to taste) in small bowl. Transfer half of dry rub to shallow dish & reserve.
- Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
- Heat grill to medium-low heat. In a small bowl, whisk together the vinegar, mustard, and ½ teaspoon of salt.
- Place the chicken on the grill bone-side down and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes (removing the wings sooner).
- Brush the chicken with the vinegar mixture and sprinkle with the remaining ¼ cup spice mixture. Serve with cornbread and baked beans, if desired.
Notes
- Adjust the amount of cayenne pepper to suit your level of heat.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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I was wondering what the vinegar and mustard does for the chicken? We aren’t fans of either, so I didn’t know if there would be any suggested substitutes?
Feel free to omit the basting sauce but a vinegar based mopping sauce is typical to this type of barbecue.
Great on grilled chicken, pork and fish.
Loved this chicken. We also baked in the oven because it’s too cold to grill outside. It was still delish!
Thanks Roxanne, That’s so kind of you to say. I’m so glad you enjoyed it.
Hello! I’m just wondering what the oven baking instructions for this would be? It’s minus everything cold with a wicked north wind today in Alberta and the BBQ is outside…
Hi Dreefy, I would say about 35 to 45 minutes at 350 degrees F – depending on the cut of chicken you use. The internal temperature for chicken neds to be 165 degrees F for breasts, wings, and thighs and usually about 180 degrees F near the bone for drumsticks. As is true with any chicken dish, juices should run clear. Thanks for taking the time to pop in and ask – bundle up and stay warm in Alberta!
Thank you! I made this for supper last night- delicious for sure but will definitely be adding more heat next time. Do you happen to know the nutritional breakdown?
Hi Dreefy,
Thank you! I do not but there are free calculators online where you can get the breakdown like this one from the USDA — https://www.supertracker.usda.gov/myrecipe.aspx
Now that’s tasty looking.
Thank, Tim. Hope you try them out.