Marlowe's Black Magic Seasoning

A great seasoning if you like spicy but not too hot seasoning to use on beef, pork, chicken, or even fish. Make it up ahead and always have the taste of Memphis in your kitchen.

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Recipe Story

This recipe is from the famous Marlowe Restaurant in Memphis (on Elvis Presley Boulevard, of course) for their Black Magic Seasoning. If you watch a lot of 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.

My Rating

A five rating - a very nice Memphis seasoning.

Recipe Size

Not really "Cooking For Two" friendly nor home cooking friendly as originally published. So I cut them down.

I cut the recipe down by 1 teaspoon for each cup of recommended seasoning. A 1:48 reduction was making about 4 tablespoons. It is now home friendly.

Storage

This will keep fresh in tightly closed containers for up to 6 months. You can go longer, but most of the flavor is lost after the bottle is opened, and by 9 to 12 months, it should be tossed.

It is better to be away from light and cooler but not the refrigerator where moisture could condense on the container during use and then damage the spices later. A full container is good, and a vacuum-sealed would be great.

Memphis Recipes

Marlowe's Memphis Dry Rub

Memphis Barbecue Sauce - A Wonderful Thing

The Best Grilled Pork Tenderloin - Memphis Style

Grilled Memphis Boneless Country Style Pork Ribs

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📖 Recipe

Marlowe's Black Magic Seasoning

From Dan Mikesell AKA DrDan

A great seasoning if you like spicy but not too hot seasoning to use on beef, pork, chicken, or even fish. Make it up ahead and always have the taste of Memphis in your kitchen.

4.22 from 14 votes

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Prep Time 10 mins

Total Time 10 mins

Servings #/Adjust if desired 12 teaspoons

Ingredients

US CustomaryConvert to Metric

• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin

Instructions

 

• Mix well.
• Store in an airtight container.

Recipe Notes

Pro Tips

1. This recipe has been cut down in size for home use. It is a 1 to 48 reduction. A cup of a spice became a teaspoon.
2. Adjust to the amount you want.
3. This will keep fresh in tightly closed containers for up to 6 months.
4. It is better to be away from light and cooler but not the refrigerator.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 4kcalCarbohydrates : 1gProtein : 0.1gFat : 0.03gSaturated Fat : 0.01gPolyunsaturated Fat : 0.01gMonounsaturated Fat : 0.004gSodium : 323mgPotassium : 8mgFiber : 0.2gSugar : 0.1gVitamin A : 300IUVitamin C : 0.4mgCalcium : 10mgIron : 0.4mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Seasoning

Cuisine :American

Editor's Note: Originally published June 26, 2010, and re-edited with updated discussion and photos.