Memphis BBQ Chicken Recipe | Smoky Bark

Recipe · The Rub Kitchen

Memphis BBQ represents the authentic American BBQ flavor: smoky, sweet, and paprika-dominant. The combination of paprika powder (15%) and smoked La Vera DO pimentón (15%) creates a deep red glossy bark that looks spectacular and tastes even better.

15Min. prep

25-35Min. grilling

2-4Persons

74°CCore temp.

~2.050SHU heat

Ingredients

Chicken
  • ✓ 1.5 kg skinless chicken thighs
  • ✓ 65g Memphis BBQ rub
  • ✓ 2 tbsp neutral oil or olive oil
Serving
  • ✓ Classic coleslaw
  • ✓ Mac and cheese
  • ✓ Cornbread
  • ✓ Baked beans
Dipping sauce
  • ✓ 3 tbsp BBQ sauce
  • ✓ 1 tbsp honey
  • ✓ 1 tsp Worcestershire sauce
  • ✓ Pinch of smoked paprika

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Preparation

1

Prepare the meat

Pat the chicken thighs dry with paper towels.

2

Apply rub

Spread a thin layer of neutral oil over the chicken. Sprinkle 65g Memphis BBQ rub over it and rub in firmly. Refrigerate for at least 4 to 8 hours. The brown sugar (18%) slowly dissolves into the meat, creating a deeply caramelized bark.

3

Prepare the BBQ

Heat the BBQ to 175 to 185°C. This is the critical temperature: sugar caramelizes nicely but burns above 195°C. Always use indirect heat. Never use direct high flame for Memphis BBQ.

4

Indirect grilling

Place the chicken over indirect heat. Grill for 25 to 30 minutes, turning halfway. The double paprika gives the most spectacular deep red glossy bark of all rubs.

5

Finish directly

Last 4 to 5 minutes over direct heat, maximum 195°C. Core temperature 74°C.

6

Rest and serve

Rest for 8 minutes under foil. Serve with coleslaw and the warm BBQ-honey dip.

Dipping sauce

Mix BBQ sauce with honey, a dash of Worcestershire, and a pinch of smoked paprika. Heat in a small saucepan. The smoky sauce perfectly complements the paprika profile of the Memphis rub.

Serving

🥗

Coleslaw

Classic, with mayonnaise. Neutralizes the smoky intensity.

🧀

Mac and cheese

Creamy and rich, the perfect counterpoint to smoky BBQ.

🍞

Cornbread

Typical American BBQ side dish. Sweet and fluffy.

🫘

Baked beans

With bacon and brown sugar. The ultimate BBQ combination.

Variations

Spareribs

Memphis BBQ is the classic rib rub. 65g per 1 kg spareribs, 3-4 hours at 150°C indirect.

Pulled pork

65g per kg, 8-12 hours at 120°C. The most American way to use Memphis.

Spicier

Use extra cayenne pepper alongside the rub for more heat without losing the profile.

About the rub

Memphis BBQ is double paprika-dominant: mild paprika powder (15%) plus smoked La Vera DO pimentón (15%). Brown sugar (18%) provides caramelization and glossy bark. At 2,050 SHU, this is pleasantly spicy. The La Vera DO pimentón comes from Spain and is traditionally smoked over oak wood.

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