This sweet barbeque rub is based on one given to us by the pit master at a hole-in-the-wall BBQ joint in southern Memphis. He didn’t tell us the ingredients, but we did our best to capture the essence of what they were doing in that incredible place. In Memphis, pork is king – it’s all ribs and chopped or pulled pork sandwiches topped with a mustardy slaw.
This is a very simple, sweet rub, which will give you a nice caramelized bark on your pork shoulder, if that’s what you’re doing. Mop with a cider vinegar mixture. For ribs, you can either go dry or wet. If you’re going wet, mop during cooking and serve with a thin tomato- and vinegar-based barbeque sauce.
Ingredients: paprika, chiles, turbinado sugar, demerara sugar, garlic, onion, sea salt, allspice, black pepper.