Best 3 Best Memphis Bbq Dry Rub Recipes
**Memphis BBQ Dry Rub: A Flavorful Journey to the Heart of Barbecue Country**
In the realm of barbecue, Memphis holds a special place, renowned for its unique dry rub that tantalizes taste buds and leaves a lasting impression. This flavorful blend of spices, herbs, and seasonings forms the cornerstone of Memphis-style barbecue, imparting a distinctive smoky, savory, and slightly sweet flavor to meats that is simply irresistible. Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, this Memphis BBQ Dry Rub will elevate your grilling game to new heights. This article presents a collection of carefully curated recipes that showcase the versatility of this iconic dry rub, guiding you through the process of creating mouthwatering barbecue dishes that will have your friends and family clamoring for more.
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
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
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.
Tips:
- Choose the right spices: The key to a great dry rub is using the right blend of spices. For Memphis-style BBQ, some essential spices include paprika, garlic powder, onion powder, chili powder, and cumin.
- Use a generous amount of rub: Don't be shy when applying the dry rub to your meat. You want to make sure that the rub is evenly distributed and that it penetrates the meat.
- Let the rub sit for at least 30 minutes: This will give the rub time to penetrate the meat and develop its flavors.
- Cook the meat over indirect heat: This will help to prevent the meat from drying out.
- Baste the meat with sauce or apple cider vinegar: This will help to keep the meat moist and flavorful.
Conclusion:
The perfect Memphis-style BBQ dry rub is a combination of sweet, savory, and smoky flavors. With the right blend of spices and a generous application, you can create a rub that will make your meat taste amazing. So next time you're firing up the grill, be sure to try this Memphis-style BBQ dry rub.
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