Memphis Style Dry Rub Recipe

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 …

Rating: 5/5(19)

Preview

See Also: Rub RecipesShow details

MemphisStyle Pork Ribs Recipe Simply Recipes

WEBAug 15, 2023 · Method. Remove the membrane: For more tender pork ribs that better absorb the flavor of the rub, remove the thin, whitish membrane found on the underside …

Rating: 4.8/5(5)

Preview

See Also: Pork Recipes, Ribs RecipesShow details

Memphis Dry Rub Recipe 101 Cooking For Two

WEBJun 26, 2010 · This recipe makes ½ cup (8 tablespoons) of rub, the amount used on one slab of baby back ribs. Use the recipe card and adjust the number of tablespoons. …

Rating: 4.4/5(14)
1. Mix well.
2. Store in an airtight container.

Preview

See Also: Rub RecipesShow details

Meathead's World Famous Memphis Dust BBQ Dry Rub Recipe

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-contamination, one hand sprinkles on the …

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.

Preview

See Also: Bbq Recipes, Meat RecipesShow details