Best 14 Memphis Rub Recipes

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.

BEST MEMPHIS BBQ DRY RUB

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.

MEMPHIS DRY-RUB RIBS

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.

MEMPHIS RUB

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.

MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)

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.

MEATHEAD'S MEMPHIS DUST RUB

Steps:

• Mix all ingredients together.

MEMPHIS RUB BY STEVEN RAICHLEN

Steps:

• Mix all ingredients together, using the cayenne pepper to your heat preference.
• Rub on a whole chicken for beer can chicken, or a rack of ribs.
• Makes about a half a cup of rub.

RUBY TUESDAY'S MEMPHIS DRY RUB RIBS COPYCAT

Steps:

• Mix all dry ingredients in a bowl.
• Rub 2/3 of the mixture onto front and back of ribs.
• Lightly brush on barbecue sauce.
• Grill.
• Sprinkle remaining Rub onto top of ribs after grilling.

BEER CAN CHICKEN WITH MEMPHIS RUB

Steps:

• Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
• Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
• Set up the grill for indirect grilling (see instructions below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
• If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
• Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. (Caution: the beer fizzes when you add the rub!).
• When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
• Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
• Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.).
• Memphis Rub:.
• Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
• ** Indirect grilling on a Charcoal Grill:.
• To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
• If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

MEMPHIS-STYLE RUB

Steps:

• Whisk paprika, chili powder, turbinado sugar, salt, garlic powder, cumin, oregano, thyme, celery salt, black pepper, mustard, onion powder, and cayenne pepper together in a bowl.

MEMPHIS DRY-RUB MUSHROOMS

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 RUB BEER CAN CHICKEN RECIPE - (4/5)

Steps:

• Rinse chicken inside and out, drain and pat dry. Sprinkle 1 Tbs. of the rub inside the neck and body cavity, then rub another 1 Tbs. all over the skin of the bird. Pop the tab on the beer can. Using a "church-key"-style can opener, make 6 or 7 holes in the top of the can. Drink or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity. Stand the "stuffed" chicken on a roasting pan. The bottom of the beer can and the two legs from a triangular support. If the chicken is too big and the beer can unstable, buttress the legs with skewers. No trussing or further basting is necessary. Preheat the over to 350. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife. Allow the finished bird to rest before carving.

DAVE'S MEMPHIS RIB RUB

Steps:

• Grinf Peppercorns, Mustard, Lemon Peel, and Cumin Seed. Mix with all other ingredients and rub both sides of ribs, heavier on top. Smoke at 225 degrees for 4 to 6 hours or cook in a covered roasting pan in a 275 degree oven for 4 hours. Finish on a medium hot grill, basting with BBQ sauce until dark brown and well glazed.

MEMPHIS RUB

Steps:

• Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.