Time for some great original Memphis BBQ with this wonderful rub from Marlowe Restaurant in Memphis (on Elvis Presley Boulevard of course). I have cut the size down to home friendly. This is mainly a pork rub for ribs or pork butt but could be used on other meats.
Publisher’s Note: Originally published June 26, 2010. Re-edited and updated May 29, 2018.
This is a great all around pork rub although you could use it on almost any meat. Don’t skip the “secret ingredient” which is the Marlowe Black Magic Seasoning
The recipes were given to Guy Fieri of Diners, Drive-ins, and Dives by the restaurant. But the original recipe (apparently already cut down) produced 11 1/2 cups of rub plus you need to put together “Marlowe’s Black Magic” and that recipe is 12 more cups of spices.
My Rating
Oh yeah, it is a strong 5.
Not really “Cooking For Two” friendly nor home cooking friendly in general. So I cut them down. For the rub, I used 2 tablespoons for every cup of an ingredient. A 1:8 reduction was making about 1 1/2 cup of rub. The “Black Magic” of which I only needed 1 tablespoon I cut down by 1 teaspoon for each cup. A 1:48 reduction was making about 4 tablespoons.
Black Magic seasoning recipe is HERE
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Marlowe's of Memphis BBQ Dry Rub
Ingredients
- 6 tablespoons paprika
- 4 tablespoons sugar
- 4 tablespoons garlic powder
- 2 tablespoons salt
- 2 tablespoons onion powder
- 2 tablespoons seasoned salt - Lowery's
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 1 tablespoon Black Magic spice mix
Instructions
- Mix well, seal tight and store.
Have a question or something not clear? Ask in the comments.
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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.
Simon
August 23, 2018 at 12:25 pmHaving first found this recipe on food network I feel your scaling down is well off mark for the reasons..1 tbl of sugar will weigh a lot more than 1 tbl oregano etc better to scale it down weight for weight from the original recipe
DrDan
August 23, 2018 at 12:36 pmHi Simon,
Welcome to the blog.
I just went to the original recipe and everything is in cups and not by weight so my ratio using volume is correct.
https://www.foodnetwork.com/recipes/marlowes-bbq-dry-rub-recipe-1939608
You are correct that if they were using weight, things like sugar would weight a lot more. But to do this by weight. First you would convert the volume to weights. Then cut them down proportionally. Then since most people do volume at home and can not measure by weight in small volume at home, convert back to volume. The results would be the same.
Dan