Best 2 Meatheads Memphis Dust Rub Recipes
**An Explosion of Sweet and Savory: A Culinary Journey with Meathead's Memphis Dust Rub**
In the realm of barbecue and grilling, few names carry the weight and reverence as Meathead Goldwyn, the mastermind behind the renowned Meathead's Memphis Dust Rub. This exquisite blend of spices has captivated taste buds worldwide, earning its place as a staple in the arsenals of pitmasters and backyard grill enthusiasts alike. Join us on a tantalizing adventure as we delve into the world of Meathead's Memphis Dust Rub, exploring its versatility and the delectable dishes it can transform. From succulent ribs and tender pulled pork to mouthwatering chicken and even vegetables, this rub promises an explosion of sweet, smoky, and savory flavors that will leave you craving more. Prepare to elevate your grilling game and embark on a culinary journey like no other, where every bite is a celebration of taste and texture. Discover the secrets behind Meathead's Memphis Dust Rub and unlock the potential for greatness within your own kitchen.
MEATHEAD'S MEMPHIS DUST RECIPE - (3.7/5)
Provided by CorbettCook
Number Of Ingredients 10
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-STYLE RIBS
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Beef Rib Tailgating Grill Grill/Barbecue Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
- 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
- 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
- 4. Set up the grill for indirect grilling and place a large drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat it to medium.
- 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
- 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
- 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.
Tips:
- Use a high-quality paprika, such as Spanish paprika or Hungarian paprika, for the best flavor.
- If you don't have brown sugar, you can use granulated sugar instead.
- Add more or less cayenne pepper to taste, depending on your desired level of heat.
- Be sure to coat the ribs evenly with the rub, using your hands to massage it into the meat.
- Let the ribs rest for at least 30 minutes before cooking, to allow the rub to penetrate the meat.
- Cook the ribs over indirect heat, at a temperature of around 225 degrees Fahrenheit, for about 2 hours, or until the meat is tender and cooked through.
- Baste the ribs with your favorite barbecue sauce during the last 30 minutes of cooking, to add extra flavor and moisture.
Conclusion:
Meathead's Memphis Dust rub is a versatile and flavorful rub that can be used on a variety of meats, including ribs, chicken, and pork. It's easy to make and can be stored in an airtight container for up to 6 months. So next time you're looking for a delicious and easy way to add flavor to your next barbecue, give Meathead's Memphis Dust rub a try.
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