Meathead’s Memphis Dust


This is another recipe I got from Amazing Ribs.  It’s my go to rub for pork, but I’ve had some success using it on chicken in the past as well.

IMG_20150517_185843-01

Use These…
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup white sugar
  • 1/2 cup paprika
  • 1/4 cup kosher salt
  • 1/4 cup garlic powder
  • 3 tablespoons black peppercorns cracked
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 teaspoons rosemary powder

 

Do This…

IMG_20150517_190305-01

This is pretty simple… 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.

IMG_20150517_190608-01

Meathead's Memphis Dust

Use These…
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup white sugar
  • 1/2 cup paprika
  • 1/4 cup kosher salt
  • 1/4 cup garlic powder
  • 3 tablespoons black peppercorns cracked
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 teaspoons rosemary powder
IMG_20150517_190608-01
Do This…
  1. This is pretty simple… 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.

One Comment on “Meathead’s Memphis Dust

  1. Pingback: Smoked Country Style Ribs Wrapped in Bacon | Food for the Common Man

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