MEATHEAD'S MEMPHIS DUST RUB RECIPE
Here's my recipe for a great all purpose pork rub. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons rub per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar with a tight lid.
Provided by Dave Joachim
Categories Sauces and Condiments
Time 15m
Number Of Ingredients 8
Steps:
- 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/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
- Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. 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 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.
Nutrition Facts : ServingSize 0.25 teaspoon, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
BEST MEMPHIS BBQ DRY RUB
This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.
Provided by Jordan VanderLaan
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g
MEMPHIS DRY-RUBBED BACK RIBS
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but there's usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
- Combine all ingredients, mix well, and store in an airtight container.
MEMPHIS DRY RUB
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
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
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
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 MUSHROOMS
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
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 DRY-RUB RIBS
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
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