A great seasoning if you like spicy but not too hot seasoning to use on beef, pork, chicken or even fish. If you are looking for less spicy, try the Marlowe of Memphis BBQ Dry Rub which uses this as one component.
Editor’s Note: Originally published June 26, 2010. Re-edited and updated May 29, 2018.
This recipe is from the famous Marlowe Restaurant in Memphis (on Elvis Presley Boulevard of course) for their Black Magic Seasoning. If you watch much Food Network, you have seen them. It is the mandatory stop in Memphis for ribs. I have cut the size down to home friendly.
The recipes were given to Guy Fieri of Diners, Drive-ins, and Dives by the restaurant. But the original rub recipe (apparently already cut down) produced 12 cups of seasoning.
A five rating because it is a very nice Memphis seasoning.
Not really “Cooking For Two” friendly nor home cooking friendly in general. So I cut them down. This “Black Magic” seasoning I cut down by 1 teaspoon for each cup. A 1:48 reduction was making about 4 tablespoons.
Marlowe Black Magic Seasoning
- 2 teaspoons onion powder - 2 cups
- 2 teaspoons garlic powder - 2 cups
- 1 teaspoon cayenne pepper - 1 cup
- 1/2 teaspoon white pepper - 1/2 cup
- 1/2 teaspoon black pepper - 1/2 cup
- 1 teaspoon dried thyme - 1 cup
- 1 teaspoon dried oregano - 1 cup
- 2 teaspoons salt - 2 cups
- 1 teaspoon paprika - 1 cup
- 1 teaspoon ground cumin - 1 cup
- Mix well, seal tight, and store.
Have a question or something not clear? Ask in the comments.Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published June 26, 2010.