Memphis Dry Rub Food
MEMPHIS DRY RUB
This is a wonderful and spicy rub that goes great on beef or pork ribs! Put it on ribs lightly to get a nice kick and put it on heavy to get a bold hot dish!
Provided by Nikki Johnson
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 24
Number Of Ingredients 9
Steps:
- Combine brown sugar, white sugar, paprika, salt, onion powder, cayenne pepper, black pepper, garlic powder, and chili powder in a bowl.
Nutrition Facts : Calories 24.6 calories, Carbohydrate 5.9 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, Sodium 876.8 mg, Sugar 4.7 g
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
MEMPHIS DRY-RUBBED BACK RIBS
When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but there's usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
- Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
- Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
- Combine all ingredients, mix well, and store in an airtight container.
MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)
Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
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.
MEMPHIS RUB BY STEVEN RAICHLEN
We found this recipe in his amazing cookbook and off his cooking show. This is made for Beer can chicken, but can also be used on ribs. I hate salt,so I never use it in this recipe, but if you are salt lovers, go for it!!
Provided by dragonpawz
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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