Perfect Bark on the BBQ: Here's How to Do It (Step-by-Step)

Memphis BBQ Rub — All You Need to Know

Memphis is the home of the dry rub. No sauce, no moisture — just spices, smoke, and time. The Memphis BBQ Rub is built on smoked paprika, brown sugar, and black pepper, with a subtle warmth that allows the bark to caramelize without burning. Classic, reliable, and deeply flavorful.

→ Order the Memphis BBQ Rub (€9.95)

Flavor Profile

  • Base: Smoked paprika, brown sugar, black pepper, garlic
  • Character: Smoky, sweet, classic
  • Heat: ★★☆☆☆ — mild, accessible for everyone
  • Allergens: None — free from all 14 EU allergens

What to use Memphis for?

Memphis is the most versatile rub in our range. Its balance of sweet, smoky, and savory makes it suitable for almost any cut of meat. Spareribs are the classic combination, but pulled pork and chicken do just as well.

  • 🥖 Spareribs — the classic Memphis combination, low & slow
  • 🍖 Pulled pork — 12+ hours at low temperature for the perfect bark
  • 🍗 Chicken — thighs and wings with a crispy, sweet-smoky crust
  • 🥩 Brisket — for those who want a milder option than Texas-style

Recipes with Memphis BBQ Rub

Dosage

  • Spareribs: 60–70g per rack (±1.2 kg), rest for at least 2 hours
  • Pulled pork: 50–65g per 1.5 kg meat, rest for at least 4 hours
  • Chicken thighs: 60g per 1.5 kg meat

→ Exact dosage per meat type — complete guide

Technique & Tips

Pat the meat dry before applying the rub. For spareribs: remove the membrane on the underside for better spice penetration. Grill on indirect heat at 110–120°C for 4–6 hours. Use hickory or cherry wood for extra smoke depth.

Order Memphis BBQ Rub

100g per bag — enough for ±2.5 kg of meat. Freshly blended in small batches. Free shipping in the Netherlands.

→ Order Memphis BBQ Rub — €9.95

Or discover more flavors with the Starter Pack — choose 3 rubs for €26.95.

Want to learn more about BBQ herbs & spices?

→ BBQ spices — which ones to use and why?
→ Why making your own BBQ spices is harder than you think
→ Which smoking wood to use? Hickory, apple, cherry, and mesquite explained