Memphis Pulled Pork Rub Food

MEMPHIS-STYLE PULLED PORK

Memphis-Style Pulled Pork image

Memphis-style barbecue combines sweet, heat and savory. This recipe has both a rub and finishing sauce to make a great pulled pork sandwich.

Provided by Derrick Riches

Categories Dinner Entree Lunch

Time 8h20m

Yield 8

Number Of Ingredients 15

Ingredients

1 boneless pork butt (about 5 to 6 pounds/2.3 to 2.7 kilograms)
For Memphis Rub:
2 tablespoons/30 milliliters paprika
1 tablespoon/15 milliliters salt
1 tablespoon/15 milliliters onion powder
2 teaspoons/10 milliliters black pepper (fresh ground)
1 1/2 teaspoons/7.5 milliliters cayenne
For Finishing Sauce:
2 cups/475 milliliters ketchup
2 cups/475 milliliters onion (chopped)
1 cup/240 milliliters red wine vinegar
2 cloves garlic (minced)
1/4 cup/60 milliliters yellow mustard
1/4 cup/60 milliliters brown sugar
1/2 teaspoon/2.5 milliliters Louisiana hot sauce

Steps:

Gather the ingredients.
In a medium mixing bowl , combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour.
Preheat smoker and prepare for an 8-hour smoke. Make sure wood chips are soaked and drained before using them. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 and 225 F/95 to 110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup.
Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with coleslaw .
Enjoy!

Nutrition Facts : Calories 971 kcal, Carbohydrate 35 g, Cholesterol 323 mg, Fiber 2 g, Protein 91 g, SaturatedFat 18 g, Sodium 1856 mg, Fat 51 g, ServingSize Serves 6 to 8, UnsaturatedFat 29 g

MEMPHIS DUST RUB

Memphis Dust Rub image

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

Ingredients

1/2 cup paprika
2 tablespoons brown sugar
2 tablespoons kosher salt (*see recipe notes )
1 tablespoon white sugar
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon black pepper
1 tablespoon dried oregano
2 teaspoons cayenne pepper
1 teaspoon celery seeds

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

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

Ingredients

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