Memphis Rub Recipes

Memphis Dry Rub Recipe

WEBApr 21, 2023 · This easy Memphis dry rub is made with brown sugar, white sugar, paprika, garlic powder, and onion powder, plus a bit of cayenne pepper for a kick. Total Fat 0g …

Rating: 5/5(19)

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Memphis Style Dry Rub Ribs Hey Grill, Hey

WEBMay 19, 2022 · Prepare your ribs. Remove the papery membrane on the back of your ribs and trim off any loose pieces of ribs or thick pieces of …

Rating: 5/5(5)
1. Preheat your smoker. These ribs are smoked at a higher temperature of 275 degrees F using Hickory wood.
2. Prepare your ribs. Remove the papery membrane on the back of your ribs and trim off any loose pieces of ribs or thick pieces of fat. Using 3 Tablespoons of your Memphis Style Dry Rub, season your ribs liberally on both sides and press the seasoning in with your hands (don't actually rub it).
3. Smoke your ribs. Get your ribs on the smoker (bone side down) and close the lid. Don't peek or lift the lid at all for the first hour.
4. Begin spritzing. Combine the apple cider vinegar and apple juice in a spritzing bottle. Spritz the ribs every 30 minutes after the first hour.

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Meathead's World Famous Memphis Dust BBQ Dry …

WEBApr 17, 2017 · Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross …

1. Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
2. Serve. If you have time, sprinkle on 1/2 teaspoon of kosher salt per pound of meat up to 12 hours in advance. For most meats, wet the surface of the meat with water and sprinkle just enough Meathead's Memphis Dust on to color it. Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, perhaps 2 tablespoons per slab of St. Louis Cut (Center Cut) and a bit less for baby backs. To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.
3. If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so use the same recipe for Meathead's Memphis Dust but omit the sugars.

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Memphis Style Rib Rub Derrick Riches

WEBAug 21, 2019 · Combine all ingredients in a bowl. Make sure to work out any clumps. Store rub in an airtight container in the cupboard for up to 6 …

1. Combine all ingredients in a bowl. Make sure to work out any clumps. Store rub in an airtight container in the cupboard for up to 6 months
2. Apply rub over meaty portion of pork ribs or all over pork roasts and larger cuts of meat. Cook as directed.
3. Discard any rub that has come into contact with raw meat. It's best to take out a 1/4 cup at a time, use that first and go from there. This recipe is enough for 4 slabs of ribs and about 2 standard sized pork roasts.

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