Memphis Dust Recipes

MEATHEAD'S MEMPHIS DUST RECIPE - (3.7/5)

Steps:

• 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 250°F oven for 15 minutes to drive off moisture. No hotter or the sugar will burn. For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis Cut ribs. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 to 4 tablespoons per side (remember to Skin 'n' Trim the back side). To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Wrap your ribs in plastic wrap, and refrigerate them overnight before cooking. Keep your powder dry. 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.

MEMPHIS DRY RUB

Steps:

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

RUB MEMPHIS DUST

Steps:

• Makes about 3 cups. I typically use about 1-11/2 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
• Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

MEATHEAD'S MEMPHIS DUST RUB

Steps:

• Mix all ingredients together.

MEMPHIS DUST RECIPE

Steps:

• 1) 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 250°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn. 2) For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis Cut ribs. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 tablespoons per side (remember to Skin 'n' Trim the back side). 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. 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. 3) Massage the rub into the meat at least an hour before cooking. Better still, rub them up, wrap them in plastic wrap, and refrigerate them overnight before cooking.

MEATHEAD'S MEMPHIS DUST RUB RECIPE

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.