DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
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 STYLE BBQ RUB
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
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 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
MEATHEAD'S MEMPHIS DUST RUB RECIPE
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
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
MEATHEAD'S MEMPHIS DUST RECIPE - (3.7/5)
Provided by CorbettCook
Number Of Ingredients 10
Steps:
- 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 will burn. 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 to 4 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. Wrap your ribs in plastic wrap, and refrigerate them overnight before cooking. 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.
BEST MEMPHIS BBQ DRY RUB
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
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
RUB MEMPHIS DUST
Rubs are spice mixes that you can apply to raw food before cooking and there are scores of commercial blends on the market.
Provided by Timothy H.
Categories Low Cholesterol
Time 5m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Makes about 3 cups. I typically use about 1-11/2 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
- Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
Nutrition Facts : Calories 535.9, Fat 2.8, SaturatedFat 0.6, Sodium 9472.4, Carbohydrate 132.3, Fiber 9.9, Sugar 105.9, Protein 6
MAGIC DUST BARBECUE SEASONING
Mike Mills' Magic Dust barbecue seasoning can be used on everything from popcorn to steaks. It's easy to make and calls for just a few spices.
Provided by Derrick Riches
Categories Spice Mix
Time 5m
Yield 16
Number Of Ingredients 9
Steps:
- Use with your choice of beef, chicken, pork, fish, seafood, or vegetables, and enjoy.
Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 1009 mg, Sugar 4 g, Fat 2 g, ServingSize Makes 2 cups (16 servings), UnsaturatedFat 0 g
MEMPHIS DUST RUB
This amazing Memphis Dust Rub is great on all types of pork and poultry. Use this fabulous dry rub for all your grilled and smoked foods!
Provided by Derrick Riches and Sabrina Baksh
Categories Rubs
Time 8m
Number Of Ingredients 11
Steps:
- *See note below on salt and sugar.Place all ingredients into a spice grinder or a small food processor if for a more refined rub. Pulse 5-7 times. Use immediately or store in an airtight container in the cupboard for up to 1 year after preparation. Check on it periodically for clumping.
- Double or triple the recipe to store for later use. Discard any rub that may have come into contact with raw meat.
Nutrition Facts : Calories 26 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
MEMPHIS DUST (RUB)
Recipe from Meathead at www.amazingribs.com
Categories Beef/Pork Cookout Cookout Beef/Pork Other Other Beef/Pork
Yield 32
Number Of Ingredients 9
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) 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.
Nutrition Facts : Nutritional Info Servings Per Recipe 32 Amount Per Serving Calories
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- Combine all ingredients thoroughly. Pulse in a bullet blender cup or food processor to break up any pieces of sweetener.
- For ribs: 2 tablespoons of this rub mixture will coat a slab of pork back ribs that will later be brushed with sauce. For rub-only ribs, add a third tablespoon of rub to coat generously.
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- 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.
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- 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).
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