Memphis Bark Builder Dry Rub

Sweet, paprika-rich and peppery with garlic, onion, mustard and a modest cayenne finish.

Bark comes from the interaction of seasoning, surface moisture and cooking—not the blend alone. A heavy sweet coating can burn before a thick cut becomes tender. Apply evenly, manage the heat and judge the finished food before adding a second sweet layer.

Ribs, pork shoulder, chicken, beef, cauliflower and smoked or roasted vegetables.

Start with 8 g per pound of raw meat; for a fuller coating, work up to 12 g per pound on a later cook after tasting. Weighing is more consistent than spoon measures because grind and density vary. Keep seasoned raw meat refrigerated, reduce the rub on pre-salted meat, and account for salty sauces. For vegetables and everyday cooking, begin with 1 teaspoon per pound and adjust after tasting.

Use indirect heat for sweet rubs and add sugary glazes late. These are starting amounts; your meat, cooking method and taste determine the final seasoning.

For a 4 lb pork shoulder, start with 32 g Memphis Bark Builder Dry Rub. Pat dry, season evenly and refrigerate for 2-12 hours if time allows. Cook with indirect heat at 250-275°F until the bark is set, then cover or wrap with a small splash of water. Continue until a probe slides in easily, commonly around 195-205°F. Plan roughly 6-9 hours, but judge tenderness rather than the clock. Rest covered for 30-60 minutes, shred and mix with defatted cooking juices. Add cider vinegar a teaspoon at a time after tasting.

Contains mustard. Always review the physical package label before use.

Ingredient overview: Brown sugar, Paprika, Ground black pepper, Garlic powder, Onion powder, Fine salt, Mustard powder, Smoked paprika, Cayenne pepper, Ground cumin, Ground celery seed.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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