This Memphis-style dry rib rub is a blend of earthy, smoky, herbal and spicy. Greek influences, such as oregano and garlic, meet traditional Cajun spices like paprika and chiles. We use this smoky rib rub to create an acidic “wet mop” for making tangy and tender charcoal-grilled ribs.
Toasted yellow mustard seeds, smoky paprika, onion, garlic, black peppercorns, celery seed, thyme, oregano
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