Memphis Style Bbq Rub Recipes

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MEMPHIS PULLED PORK RUB



Memphis Pulled Pork Rub image

If you know Memphis Barbecue, you know how important the rub is for the met. Memphis style traditionally does not rely much on sauces for flavor. This Memphis Pulled Pork rub is one of the most important factors for a savory, delicious, smoked pork.

Provided by Derrick Riches

Categories     Rubs

Time 5m

Number Of Ingredients 10

1/4 cup paprika
1/4 cup chili powder
1 1/2 tablespoons coarse salt
1 tablespoon dark brown sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon granulated garlic
2 teaspoons dried oregano
1 teaspoon celery seeds
1 teaspoon cumin powder

Steps:

  • In a medium bowl, combine all of the ingredients listed above. Apply onto all exposed surfaces of pork butt or shoulder cuts. If making ahead of time, store in an air tight plastic container or jar (with the lid on tight), in a cupboard for up to 6 months after preparation. Discard any rub that has come into contact with raw meat.
  • This recipe makes enough for 1 large pork roast. Double or triple the recipe based on your cooking needs.

MEMPHIS-STYLE RIBS



Memphis-Style Ribs image

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

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for marinating the ribs
Special equipment
1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
For the ribs and rub
3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
1/4 cup sweet paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
For the mop sauce (optional)
2 cups cider vinegar
1/2 cup yellow (ballpark) mustard
2 teaspoons salt

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.

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

BEST MEMPHIS BBQ DRY RUB



Best Memphis BBQ Dry Rub image

This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.

Provided by Jordan VanderLaan

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 3

Number Of Ingredients 8

2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 ½ tablespoons ground white pepper
1 ½ tablespoons red pepper flakes
1 ½ tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder

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.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g

MEMPHIS STYLE BBQ RUB



Memphis Style BBQ Rub image

One thing that Memphis is known for is good BBQ. This BBQ rub will give your ribs that great Memphis taste. It also works for chicken and brisket too.

Provided by J. White Harris

Categories     Pork

Time 15m

Number Of Ingredients 9

3/4 c firmly packed dark brown sugar
3/4 c white sugar
1/2 c paprika
1/4 c kosher salt
1/4 c garlic powder
2 Tbsp ground black pepper
2 Tbsp ground ginger powder
2 Tbsp onion powder
2 tsp rosemary powder

Steps:

  • 1. 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 can burn.
  • 2. 2) 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 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. 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.
  • 3. Massage the rub into the meat at least an hour before cooking. Better still, rub them up, wrap them in plastic wrap, and refrigerate them overnight before cooking.
  • 4. Ribs and Chicken cooked with Memphis Dust BBQ Rub.

MEMPHIS-STYLE PULLED BBQ PORK



Memphis-Style Pulled BBQ Pork image

Make and share this Memphis-Style Pulled BBQ Pork recipe from Food.com.

Provided by daggle

Categories     Pork

Time 4h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

4 lbs pork butt
3 tablespoons garlic powder
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 cup ketchup
1 (8 ounce) can tomato sauce
1 cup brown sugar
1 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons onion salt
1 teaspoon dry mustard
2 teaspoons hot pepper sauce

Steps:

  • Mix all rub ingredients.
  • Sprinkle rub all over pork and rub into meat.
  • Wrap in foil and refrigerate 3 hours to overnight.
  • Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
  • While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
  • Bring to a slight boil then simmer on low heat until meat is done.
  • Remove meat from smoker and loosely cover with foil for 15 minute.
  • Pull pork apart.
  • Either put meat in sauce or spoon over meat to serve on your choice of buns.

Nutrition Facts : Calories 701.7, Fat 36.6, SaturatedFat 12.5, Cholesterol 149.7, Sodium 2433.5, Carbohydrate 47.5, Fiber 2.7, Sugar 40.8, Protein 44.9

OVEN BAKED MEMPHIS STYLE RIBS



Oven Baked Memphis Style Ribs image

Make and share this Oven Baked Memphis Style Ribs recipe from Food.com.

Provided by tonymartin815

Categories     Pork

Time 4h40m

Yield 12 ribs, 4 serving(s)

Number Of Ingredients 4

12 pork spareribs
8 tablespoons pork dry rub seasonings (I used Bad Byron's Butt Rub)
2 cups apple cider vinegar
1 tablespoon yellow mustard

Steps:

  • First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides.
  • Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter).
  • Rub a small amount (1 cup total) of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor.
  • Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side.
  • Place ribs in a baking pan and cover with foil.
  • Place ribs on a rack positioned in the middle of the oven.
  • To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well.
  • After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours.
  • Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough).
  • remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes.
  • Enjoy.

MEMPHIS-STYLE RIBS



Memphis-Style Ribs image

Provided by Food Network

Categories     main-dish

Time 22h30m

Yield 6 servings

Number Of Ingredients 28

6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional
Excerpted from "Al Roker's Big bad Book of Barbeque" Scribners 2002. Copyright 2002
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper
2 cups cider vinegar
1/4 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon salt
1 tablespoon Louisiana-style hot sauce
2 teaspoons freshly ground black pepper
1 teaspoon chili powder

Steps:

  • Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
  • In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
  • Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
  • Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
  • Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
  • Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
  • Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
  • If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
  • Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
  • Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
  • Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
  • In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
  • Yield: about 2 1/2 cups

MEMPHIS-STYLE BARBECUE RIBS



Memphis-Style Barbecue Ribs image

Summertime is the season of barbecue... so it's time to learn how to make a barbecue classic. Even though ribs take time, they're well worth the effort, and these Memphis-Style Barbecue Ribs are PERFECT for any summer get-together. Seasoned with homemade barbecue dry rub, these ribs cook low and slow for hours. Finish this nod to the Memphis dry rib on the grill or in the broiler, and serve with traditional barbecue sides to complete the feast!

Provided by Erin Parker, The Speckled Palate

Categories     Entrees

Time 7h10m

Number Of Ingredients 3

10 lbs. baby back ribs (about 4-5 racks, depending on size)
10 tablespoons Memphis-style barbecue dry rub
1 ½ cups Barbecue Sauce

Steps:

  • Preheat oven to 275°F. Line a roasting pan or a baking sheet with aluminum foil, and set aside. (This may require more than one pan if you're making a lot of ribs.)
  • Rinse ribs and pat dry with paper towels, and remove any silver skin from the backs. (You should be able to remove this with your fingers.)
  • If you want, trim the ribs into 4-5 rib sections.
  • Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound.
  • Arrange the ribs on the roasting pan or prepared baking sheet(s), and cover with aluminum foil. Transfer to the preheated oven, and bake for 5 hours.
  • Once the ribs have baked for 5 hours, remove from the oven. Brush the ribs with ¾ cup barbecue sauce, then sprinkle with additional barbecue rub.
  • Transfer the pan(s) back into the oven, and cook uncovered for an additional 2 hours or until the ribs are tender. The meat will start pulling off the bones, and once it does, you'll know your ribs are almost ready!
  • When the second bake is done, remove from the oven.
  • Preheat the grill to 350°-400°F.
  • Turn off the burners on the side where the ribs will be finished, as the barbecue sauce will cause them to catch fire.
  • Baste the ribs with an additional ¾ cup of the barbecue sauce, and grill until sticky sweet and darkened. (About 10-15 minutes.)
  • Sprinkle with additional barbecue rub to finish, and enjoy!
  • Preheat the oven's broiler.
  • While the broiler is heating up, brush the ribs with an additional ¾ cup of the barbecue sauce.
  • When the broiler is screaming hot, transfer the ribs back into the oven, and broil for 8 minutes, or until the tops of the ribs are browned and sticky.
  • Remove from the oven, sprinkle with additional barbecue rub to finish, and enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 335 milligrams cholesterol, Protein 88 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 14 grams sugar

MEMPHIS-STYLE BABY BACK RIBS



Memphis-Style Baby Back Ribs image

When she started dating her now husband, Melissa Cookston fell in love - with barbecue. "He took me to watch a competition and I was hooked," she says. She signed up for her first cook-off a few months later and eventually became the first woman to win the World Championship Barbecue Cooking Contest in Memphis, TN, twice! These days, Melissa is the pitmaster at Mississippi's Memphis Barbecue Co., where she's much more serious about the quality of the meat than the table manners: "We give you permission to play with your food, stick it in your face and lick sauce off your hands," she says.

Provided by Food Network

Categories     main-dish

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 28

1 cup turbinado sugar
1/2 cup packed light brown sugar
1/2 cup kosher salt
1/3 cup Hungarian paprika
1/4 cup ancho chile powder
2 tablespoons granulated garlic
1 tablespoon onion powder
2 teaspoons mustard powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
Freshly ground black pepper
2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons packed light brown sugar
2 tablespoons pure maple syrup
1/4 cup apple juice
2 tablespoons canola oil
1 small onion, finely chopped
2 tablespoons minced garlic
1 1/2 cups ketchup
3/4 cup honey
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
6 tablespoons packed light brown sugar
2 teaspoons mustard powder
1 teaspoon cayenne pepper
Freshly ground black pepper
1 to 2 cups applewood chips

Steps:

  • Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
  • Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
  • Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
  • When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
  • While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
  • Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
  • Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
  • Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
  • Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.

MEATHEAD'S MEMPHIS DUST RUB RECIPE



Meathead's Memphis Dust Rub Recipe image

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

¾ cup firmly packed dark brown sugar
¾ cup white sugar
½ cup American paprika
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

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 RIB RUB



Memphis Rib Rub image

In Memphis, ribs are all about the rub. Largely served without barbecue sauce, this dry memphis rib rub is the best way to give pork ribs great flavor.

Provided by Derrick Riches

Categories     Seasonings

Time 10m

Yield 6

Number Of Ingredients 5

1/4 cup/60 mL paprika
2 tablespoons/30 mL salt
2 tablespoons/30 mL onion powder
2 tablespoons/30 mL fresh ground black pepper
1 tablespoon/15 mL cayenne

Steps:

  • Mix ingredients together. Store in an airtight container for up to 6 months after preparation.
  • Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist. Use this rub for: Barbecue Ribs on the Smoker Barbecue Ribs on a Charcoal Grill Barbecue Ribs on a Gas Grill Barbecue Ribs in the Oven

Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 4296 mg, Sugar 1 g, Fat 1 g, ServingSize 3/4 cup/180 mL (6 servings), UnsaturatedFat 0 g

MEMPHIS-STYLE DRY RIBS RECIPE



Memphis-Style Dry Ribs Recipe image

Invented by a restaurant owner from Greece, Memphis dry ribs are bathed in vinegar while being grilled over smoky charcoal, then coated with an earthy, herbal rub once they're done cooking. Just don't let the name mislead you: There's nothing dry about these babies.

Provided by Joshua Bousel

Categories     Entree     Mains

Yield 4

Number Of Ingredients 19

For the Dry Rub:
1/2 cup paprika
1/3 cup dark brown sugar
1/4 cup kosher salt
2 tablespoons granulated garlic
1 tablespoon celery salt
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons mustard powder
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
For the Mop:
1/2 cup distilled white vinegar
1/2 cup water
1/4 cup dry rub
2 racks baby back ribs or St. Louis-cut spare ribs

Steps:

  • For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl.
  • To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside.
  • Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, brushing liberally with mop every 15-20 minutes.
  • Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes. Slice ribs and serve immediately.

Nutrition Facts : Calories 636 kcal, Carbohydrate 32 g, Cholesterol 141 mg, Fiber 5 g, Protein 41 g, SaturatedFat 13 g, Sodium 3905 mg, Sugar 20 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g

More about "memphis style bbq rub recipes"

MEMPHIS-STYLE RIBS - BARBECUEBIBLE.COM
memphis-style-ribs-barbecuebiblecom image

From barbecuebible.com
Category North America (U.S. And Canada), Ribs
Published 2020-10-28
Estimated Reading Time 2 mins
  • 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.
  • 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.
  • Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
  • 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.
  • When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Recover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for the baby back ribs, 1/2 to 1 hour longer for spareribs.
  • To serve, cut the racks in half, or, for a plate-burying effect, just leave them whole.


HOW TO MAKE A MEMPHIS RUB IN YOUR HOME KITCHEN
how-to-make-a-memphis-rub-in-your-home-kitchen image
2010-07-19 In Memphis, the rub is considered the most important ingredient aside from the meat.Often, ribs are served with only a rub and without sauce. …
From thespruceeats.com
4.1/5 (165)
Category Spice Mix
Author Derrick Riches
Calories 40 per serving


MEMPHIS STYLE BBQ RUB - COOKING KETO WITH FAITH
memphis-style-bbq-rub-cooking-keto-with-faith image
2021-06-03 Memphis Style BBQ Rub. Scroll down to see more content. Finally….IT’S GRILLING SEASON!! Here is a classic BBQ RUB that can be used whether your cooking on the grill or on the smoker. It’s my husbands favorite …
From cookingketowithfaith.com


TRADITIONAL MEMPHIS STYLE BBQ RUB [HISTORY + RECIPE]
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2020-10-20 It uses what are called warming spices that actually appear in many rub recipes, and are familiar to us; coriander, cumin, black pepper, cloves. Less common in Memphis rubs, but often present in your spice cabinet and Masala …
From gracelandbbq.com


MEMPHIS-STYLE BBQ DRY RUB | TASTY KITCHEN: A HAPPY …
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2012-06-27 Memphis-style BBQ Dry Rub. by patiodaddio on June 27, 2012 in Condiments, Seasonings. See post on patiodaddio’s site! 0.00 Mitt(s) 0 Rating(s) Prep: 10 mins. Cook:-Level: ...
From tastykitchen.com


MEMPHIS STYLE BARBECUE DRY-RUBBED CHICKEN - KITCHEN DREAMING
2015-05-28 In Memphis-style barbecue, the barbecue dry rub is the star of the show! Typically a wet sauce does not accompany the barbecue. The base of the dry rub starts with …
From kitchendreaming.com
4.5/5 (2)
Total Time 1 hr 40 mins
Category Dinner
Calories 345 per serving
  • In a small bowl, combine brown sugar, chili powder, sweet paprika, smoked paprika, ground black pepper, dry mustard, onion powder, salt and cayenne (to taste) in small bowl. Transfer half of dry rub to shallow dish & reserve.
  • Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
  • Heat grill to medium-low heat. In a small bowl, whisk together the vinegar, mustard, and ½ teaspoon of salt.
  • Place the chicken on the grill bone-side down and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes (removing the wings sooner).


MEMPHIS STYLE RIB RUB - BARBECUE & GRILLING WITH DERRICK ...
2017-08-21 How much rub should I use? The general rule of rubs is to use 1 tablespoon per pound of meat. Below I have provided estimates. Ribs: Depending on the size and weight of …
From derrickriches.com
5/5 (1)
Total Time 8 mins
Category Rubs
Calories 224 per serving
  • Combine all ingredients in a bowl. Make sure to work out any clumps. Store rub in an airtight container in the cupboard for up to 6 months
  • Apply rub over meaty portion of pork ribs or all over pork roasts and larger cuts of meat. Cook as directed.
  • Discard any rub that has come into contact with raw meat. It's best to take out a 1/4 cup at a time, use that first and go from there. This recipe is enough for 4 slabs of ribs and about 2 standard sized pork roasts.


MEMPHIS STYLE DRY RUB RIBS - HEY GRILL HEY
2020-08-17 Using 3 Tablespoons of your Memphis Style Dry Rub, season your ribs liberally on both sides and press the seasoning in with your hands (don't actually rub it). Smoke your ribs. …
From heygrillhey.com
5/5 (1)
Category Main Course
Cuisine American, Barbecue
Total Time 5 hrs 35 mins
  • Preheat your smoker. These ribs are smoked at a higher temperature of 275 degrees F using Hickory wood.
  • Prepare your ribs. Remove the papery membrane on the back of your ribs and trim off any loose pieces of ribs or thick pieces of fat. Using 3 Tablespoons of your Memphis Style Dry Rub, season your ribs liberally on both sides and press the seasoning in with your hands (don't actually rub it).
  • Smoke your ribs. Get your ribs on the smoker (bone side down) and close the lid. Don't peek or lift the lid at all for the first hour.
  • Begin spritzing. Combine the apple cider vinegar and apple juice in a spritzing bottle. Spritz the ribs every 30 minutes after the first hour.


MARLOWE'S MEMPHIS DRY RUB-HOME SIZE | 101 COOKING FOR TWO
2010-06-26 Marlowe's of Memphis BBQ Dry Rub. From Dan Mikesell AKA DrDan. Bring the taste of classic Memphis BBQ to your grill with this wonderful dry rub from Marlowe …
From 101cookingfortwo.com
4.4/5 (12)
Total Time 10 mins
Category Rubs And Sauces
Calories 21 per serving


MEMPHIS DRY RUB RECIPE, RENDEZVOUS-STYLE
2013-04-27 In Memphis it is common for barbecue joints to offer their ribs "dry", without sauce, just a liberal sprinkling of spices and herbs before and after the ribs are smoked. The most revered dry ribs are served at Charlie Vergos' Rendezvous. This recipe is closer to their famous seasoning rub than they are handing out.
From amazingribs.com
4.5/5 (152)
Servings 2
Cuisine American, Southern
Category Sauces And Condiments


MOUTHWATERING MEMPHIS RIB RUB RECIPE - SMOKER COOKING
2017-01-13 Memphis Rib Rub Ingredients. You may think that there's a lot of sugar in this rub recipe, but as a general rule, rub made for pork is sweeter than rubs made for beef and poultry. Also, this recipe includes next to no salt, so be sure to season the ribs with a teaspoon or so of kosher salt, per slab, before you hit 'em with the Memphis rub.
From smoker-cooking.com
Cuisine American
Category Seasoning
Servings 0.75
Total Time 1 hr


MEMPHIS SPARE RIBS - BBQ PIT BOYS
2015-12-12 Memphis Spare Ribs Forget the barbecue sauce! It's all about the dry rub for these Tennessee style Pork Spare Ribs. And it's real easy to do "Low and Slow" on the old barbecue grill with these tips by the BBQ Pit Boys. For this recipe you're gonna need the following ingredients: Pork Spare Ribs – 3 racks, about 5lbs per rack
From bbqpitboys.com
Estimated Reading Time 2 mins


PORK RIBS MEMPHIS STYLE – BBQ PIT BOYS
2015-12-12 PORK RIBS MEMPHIS STYLE PORK RIBS MEMPHIS STYLE This sweet, smoky blend of chili peppers, savory spices and herbs gives meat a bold, flavorful crust that seals in juices. THE INGREDIENTS YOU'LL NEED: Pork spare ribs – 5-6 lbs. McCormick Pork Grill Mates Dry Rub – 1 jar, (2 Tablespoons per pound of ribs) Light brown sugar – 1 lb. Favorite sauce …
From bbqpitboys.com
Estimated Reading Time 2 mins


BEST MEMPHIS BBQ DRY RUB FOR CHICKEN RECIPE - FOOD NEWS
Memphis dry BBQ rub Recipe. ingredients: 3 tablespoons red pepper,. 1 tablespoon salt,. 2 tsp ground black pepper,. 2 teaspoons garlic powder,. 2 teaspoons onion powder,. Memphis Rib Rub Ingredients. You may think that there's a lot of sugar in this rub recipe, but as a general rule, rub made for pork is sweeter than rubs made for beef and poultry.
From foodnewsnews.com


MEMPHIS STYLE BBQ RUB RECIPES
Remove the ribs from the refrigerator and let sit at room temperature for 30 minutes before grilling.Mix the remaining ¾ cup cider vinegar, ¾ cup cider, and 1 tablespoon hot sauce. Lay the ribs in a large roasting tin and coat evenly in the rub. Place the ribs on the barbecue meat-side up and cook for two hours.
From tfrecipes.com


BBQ RUB, SEASONING AND SAUCE RECIPES - BBQ RUBS
Learn how to make BBQ rub, seasoning and sauce recipes from some of the best pitmasters in the country. These recipes are perfect for any cut of meat, whether its ribs, brisket, pulled pork, or chicken. Find recipes for dry rubs, wet rubs, and BBQ sauces to spice up your next barbecue.
From bbqrubs.com


MEMPHIS DRY RUB RECIPE - BBQ RUBS
Memphis Dry Rub Recipe 1⁄4 cup paprika 1 tablespoon dark brown sugar 1 tablespoon sugar 2 teaspoons salt 1 teaspoon celery salt 1 teaspoon ground black pepper 1 -3 teaspoon cayenne pepper 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder DIRECTIONS Mix all ingredients together, using the cayenne pepper to your heat ...
From bbqrubs.com


MEMPHIS BBQ RUB RECIPES
2017-04-17 · This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ… From amazingribs.com Category Sauces And Condiments Calories 3 per serving. Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble ...
From tfrecipes.com


GATES BARBECUE RUB RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Gates & Son's KC BBQ Rub Recipe - Food.com trend www.food.com. 1 cup sugar 1 ⁄ 2 cup salt 2 tablespoons paprika 2 tablespoons red peppers 1 tablespoon ground cumin 1 tablespoon ground celery seed DIRECTIONS In a medium bowl, mix together all ingredients.
From therecipes.info


MEMPHIS BBQ RUB RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Best Memphis BBQ Dry Rub Recipe | Allrecipes great www.allrecipes.com. Instructions Checklist Step 1 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.
From therecipes.info


MEMPHIS BBQ RUB RECIPES - FOOD HOUSE
Memphis Bbq Rub Recipes Sweet Memphis BBQ Rub 5from 4reviews Print Recipe Pin Recipe Description makes about 3 1/2 cups Ingredients Scale1x2x3x 1 cupturbinado (sugar) 1/2 cupwhite sugar 1/2 cupkosher salt 1TBS onion powder 2TBS granulated garlic 1 1/2tsp cayenne pepper 1 tspblack pepper (finely ground) 2 tspdry mustard 1/4 cupchili powder 1 tspground cumin 1/3 …
From foodhouse.cc


IT'S ALL IN THE RUB: HOW TO MAKE REAL-DEAL MEMPHIS-STYLE ...
2018-08-10 Greek Meets Barbecue . Trace the history of these dry ribs back to their source, and you'll land at the place synonymous with the style: Rendezvous, in Memphis.Founder Charlie Vergos first brought ribs to his restaurant in the early 1950s, in an attempt to find a use for the cheap cut—generally considered scraps back then, and priced accordingly.
From seriouseats.com


MEMPHIS BBQ: DRY RUB OR SAUCED, YOU CAN’T GO WRONG
2021-12-08 Memphis BBQ Recipes. Memphis dry rub isn’t all that hard to make on your own. You can make the perfect rub for your next smoker sesh with some basic ingredients. The Spruce Eats. Two classic Memphis style dry rubs and two sauces: Meathead’s Memphis Dust Pork Rub; Memphis Dry Rub; Memphis-Style Barbecue Sauce; Southern Living’s Memphis BBQ …
From freerangeamerican.us


MEMPHIS STYLE BBQ RUB RECIPE - ALL INFORMATION ABOUT ...
Memphis Dry-Rubbed Baby Back Ribs Recipe - Southern Living trend www.southernliving.com. A Memphis-style dry rub forms a delicious crust around the meat, making them savory and tender.A vinegar wash with an extra sprinkling of dry rub at the end of the cooking process adds another layer of flavor—no sauce necessary. Be sure to add these baby back ribs to your …
From therecipes.info


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