Memphis Rub

I made this rub with Cajun seasoning instead of chili powder. Yummy!!! Easy and delish.

Just tried it with FriedChicken! It's delicious! I let it marinate 2 1/2 hours on three BLSL chicken breasts. Then I added some of the rub to the flour before coating the chicken in it. Lastly I fried the breast and they look great and taste even better. I will say it's a bit sweeter I when fried to me. When I used it for baked ribs, I tasted the spices more. Now that it's been fried, I taste sweetness with a hint of spice. Still a great balance between the two.

Just tried it with FriedChicken! It's delicious! I let it marinate 2 1/2 hours on three BLSL chicken breasts. Then I added some of the rub to the flour before coating the chicken in it. Lastly I fried the breast and they look great and taste even better. I will say it's a bit sweeter I when fried to me. When I used it for baked ribs, I tasted the spices more. Now that it's been fried, I taste sweetness with a hint of spice. Still a great balance between the two.

Just tried it with FriedChicken! It's delicious! I let it marinate 2 1/2 hours on three BLSL chicken breasts. Then I added some of the rub to the flour before coating the chicken in it. Lastly I fried the breast and they look great and taste even better. I will say it's a bit sweeter I when fried to me. When I used it for baked ribs, I tasted the spices more. Now that it's been fried, I taste sweetness with a hint of spice. Still a great balance between the two.

This rub had a sweet/spicy taste, but the paprika really overwhelmed the other spices. In the future, I'd use less paprika and maybe a smoky variety. It was missing something... maybe something citrus-y. I think with a little tweaking for personal tastes, this could be just what I need for my beer can chicken. Thanks!

Really great rub! I used this on a whole chicken then cooked it on the grill beer can style (with chicken broth and whatever rub was left) in the can. I was hoping for a Popeye's chicken spicy flavor, and this was good, but the next time I will inject it beneath the skin as the majority of the flavor stayed on the skin and really didn't penetrate the meat much. We all liked this and definitely I will use this recipe again.