Merkmans Latest Rib 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.

TRADITIONAL RUB FOR ST. LOUIS RIBS



Traditional Rub for St. Louis Ribs image

A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 11

¼ cup dark brown sugar
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon sea salt
1 ½ teaspoons granulated garlic powder
1 ½ teaspoons onion powder
½ teaspoon ground coriander
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
1 tablespoon Vegetable oil
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Steps:

  • About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Nutrition Facts : Calories 1098 calories, Carbohydrate 23.8 g, Cholesterol 275.6 mg, Fat 85.2 g, Fiber 2.4 g, Protein 56.6 g, SaturatedFat 30.4 g, Sodium 1583 mg, Sugar 19.5 g

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 RIBS (STEVEN RAICHLEN)



Memphis Dry Rub Ribs (Steven Raichlen) image

Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons sweet paprika
3 tablespoons pure chile powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoon cayenne pepper
1 cup distilled white vinegar
1 tablespoon salt
2 tablespoons memphis dry rub seasonings
4 slabs baby back ribs (6-8 lb.)
salt
fresh ground black pepper

Steps:

  • You will need a barbecue mop.
  • Make the rub: add the rub ingredients to a bowl; stir to mix.
  • Store rub in an airtight container away from heat and light; will keep for 6 months.
  • Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
  • Remove the thin, papery membrane from the back of each rack of ribs.
  • Generously season the ribs all over with salt and pepper.
  • Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
  • When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
  • Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
  • When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
  • The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
  • Transfer the grilled ribs to a platter or cutting board.
  • Generously brush or mop the ribs on both sides with the mop sauce.
  • Thickly sprinkle the meat side with the remaining rub to form a crust.
  • You can use all or the rub or just a part, depending on your fondness for spice.
  • Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.

MEMPHIS DRY-RUB RIBS



Memphis Dry-Rub Ribs image

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

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
4 pounds bone-in country pork rib rack
Crushed unsalted peanuts, for garnish (optional)

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.

MERKMAN'S LATEST RIB RUB



Merkman's Latest Rib Rub image

Make and share this Merkman's Latest Rib Rub recipe from Food.com.

Provided by merk5028

Categories     Pork

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 10

2 tablespoons granulated sugar
1 tablespoon brown sugar
2 teaspoons garlic pepper seasoning
1 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons mustard powder
1 teaspoon celery salt
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes
1 tablespoon ground black pepper

Steps:

  • Use McCormick's Hot Mexican chili powder or equiv.
  • Use McCormick's Roasted Garlic & Bell Pepper Seasoning Blend or equiv.
  • Mix all ingredients in a bowl or ziplock bag.
  • Use generously as a rib rub or it is a great low salt seasoning for any type of meat.

Nutrition Facts : Calories 229.6, Fat 2.8, SaturatedFat 0.3, Sodium 52.2, Carbohydrate 52.8, Fiber 5.4, Sugar 41.5, Protein 3.5

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