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Name:
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Mack
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Subject:
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A Little Different Rib Rub..
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Date:
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3/30/2016 7:04:32 PM
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Meathead's Memphis Dust (copied from AmazingRibs website)
3/4 Cup White Sugar
1/2 Cup Smoked Spanish Paprika
1/4 Cup Garlic Powder
2 Tbsp Black Pepper
2 Tbsp Ground Ginger
2 Tbsp Onion Powder
2 Tspn Rosemary Powder
Ground Chipotle Chile Pepper to taste
Chili Powder to taste
1/2 Cup Brown Sugar (seperate from rub)
Coat ribs with thin coat of olive oil (veg oil/mustard). Sprinkle slab on both sides with sea salt. Sprinkle ribs with thin coating of brown sugar. Sprinkle on the Memphis rub, about 2 Tbsp per side. Rub sugar/rub into ribs both sides. Let stand in fridge for at least 2 hours if possible to form a crust.
Smoke/grill/bake as usual being careful to cook over indirect heat to avoid burning sugars in rub.
This rub has rich flavors that complement pork. It is not intended as a fiery seasoning. I will use this on both chicken and turkey with the addition of maybe a teaspoon each of Thyme and Sage and skip the brown sugar.
Recipe makes a lot. Store in a ZipLok bag or sealed shaker jar.
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