Memphis Spice Rub Recipes

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DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)



Dry Rub Ribs- Memphis (Dave's Dinners) image

Provided by Dave Lieberman

Categories     main-dish

Time 2h15m

Yield about 15 ribs

Number Of Ingredients 9

2 pounds baby back ribs
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Steps:

  • Preheat over to 300 degrees F.
  • Mix the rub ingredients together well in a small bowl.
  • Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
  • Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

MEMPHIS DRY RUB



Memphis Dry Rub image

This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!

Provided by Nikki Johnson

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 24

Number Of Ingredients 9

¼ cup brown sugar
¼ cup white sugar
¼ cup paprika
3 tablespoons salt
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder

Steps:

  • Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.

Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g

MEMPHIS SPICE RUB



Memphis Spice Rub image

A rub with a kick. Great on baby back ribs, pork loin or tenderloin; pork butt or chicken. Recipe came from Steve Johnson in Fine Cooking Magazine #56.

Provided by Kerena

Categories     Low Cholesterol

Time 5m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 8

2 1/2 tablespoons hot chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1/2 tablespoon paprika
1/2 tablespoon dark brown sugar
1/2 teaspoon fresh black pepper, ground
1/4 teaspoon cayenne

Steps:

  • Combine all ingredients.
  • Store in airtight container for up to 2 weeks.
  • Use as desired.

Nutrition Facts : Calories 13.3, Fat 0.6, SaturatedFat 0.1, Sodium 599.4, Carbohydrate 2.3, Fiber 1, Sugar 0.7, Protein 0.5

MEMPHIS RUB



Memphis Rub image

This zesty rub will bring out the best in ribs and other meats. Try it on chicken!

Provided by ALIKAT695

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 11

¼ cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.

Nutrition Facts : Calories 62 calories, Carbohydrate 12 g, Fat 1.3 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 1785.8 mg, Sugar 7.5 g

MEMPHIS DRY-RUB MUSHROOMS



Memphis Dry-Rub Mushrooms image

This showstopper - using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C. - is an opportunity to explore different mushroom varieties. Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Fuzzy white lion's mane or even portobellos work, too; just buy the biggest mushrooms you can find. This recipe uses Worcestershire sauce, which typically includes anchovies, so be sure to seek out vegan Worcestershire if you'd like to make the dish vegan. Serve with sweet potato pikliz.

Provided by Nicole Taylor

Categories     barbecues, vegetables, main course, side dish

Time 45m

Yield 3 to 6 servings

Number Of Ingredients 11

1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
2 pounds large clusters of black oyster mushrooms or lion's mane, or portobello mushrooms
1/2 cup canola oil or grapeseed oil
1/4 cup Worcestershire sauce

Steps:

  • Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
  • Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don't rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
  • Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the nooks and crannies of the mushrooms.
  • Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

MEMPHIS SPICE RUB



Memphis Spice Rub image

Make and share this Memphis Spice Rub recipe from Food.com.

Provided by Lavender Lynn

Categories     Low Cholesterol

Time 10m

Yield 4 ounces

Number Of Ingredients 8

2 1/2 tablespoons hot chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1/2 tablespoon paprika
1/2 tablespoon dark brown sugar
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne

Steps:

  • In a small bowl, stir all the ingredients. Store in an airtight container for up to two weeks.
  • Great on baby back ribs, pork loin or tenderloin, pork butt, whole chicken, chicken breasts and thighs.

Nutrition Facts : Calories 39.4, Fat 1.8, SaturatedFat 0.2, Sodium 1832.8, Carbohydrate 7, Fiber 3, Sugar 2.2, Protein 1.5

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