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 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
MEMPHIS DRY-RUB RIBS
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
Provided by Nicole Taylor
Categories dinner, barbecues, finger foods, meat, roasts, main course
Time 3h
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well.
- Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
- Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
- Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.
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.
MEMPHIS SPICE RUB
A rub with a kick. Great on baby back ribs, pork loin or tenderloin; pork butt or chicken. Recipe came from Steve Johnson in Fine Cooking Magazine #56.
Provided by Kerena
Categories Low Cholesterol
Time 5m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Store in airtight container for up to 2 weeks.
- Use as desired.
Nutrition Facts : Calories 13.3, Fat 0.6, SaturatedFat 0.1, Sodium 599.4, Carbohydrate 2.3, Fiber 1, Sugar 0.7, Protein 0.5
MEMPHIS-STYLE BABY BACK RIBS
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
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.
MEMPHIS-STYLE RIBS
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 RUB
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
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
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.
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
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 DRY-RUB MUSHROOMS
This showstopper - using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C. - is an opportunity to explore different mushroom varieties. Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Fuzzy white lion's mane or even portobellos work, too; just buy the biggest mushrooms you can find. This recipe uses Worcestershire sauce, which typically includes anchovies, so be sure to seek out vegan Worcestershire if you'd like to make the dish vegan. Serve with sweet potato pikliz.
Provided by Nicole Taylor
Categories barbecues, vegetables, main course, side dish
Time 45m
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
- Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don't rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
- Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the nooks and crannies of the mushrooms.
- Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.
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
More about "memphis rub food"
MEMPHIS RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 167Category Spice MixAuthor Derrick RichesCalories 40 per serving
MEMPHIS DRY RUB CHICKEN RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
MEMPHIS BLUES' ALL-PURPOSE DRY RUB RECIPE - BCLIVING
From bcliving.ca
MEMPHIS RUB- RECIPE - FOOD.COM
From food.com
5/5 (9)Category < 30 MinsAuthor PetsrusCalories 444 per serving
MEMPHIS RUB FOOD- WIKIFOODHUB
From wikifoodhub.com
RECIPE: HOW TO MAKE MEMPHIS-STYLE DRY-RUBBED RIBS - MEN'S …
From mensjournal.com
MEMPHIS-STYLE DRY RIBS RECIPE - SERIOUS EATS
From seriouseats.com
MEMPHIS PULLED PORK RUB - BBQ & GRILLING WITH DERRICK RICHES
From derrickriches.com
CROIX VALLEY MEMPHIS BBQ DRY RUB – CROIX VALLEY FOODS
From croixvalleyfoods.com
MARLOWE'S MEMPHIS DRY RUB-HOME SIZE - 101 COOKING FOR TWO
From 101cookingfortwo.com
MEMPHIS DRY RUB RECIPE - GO FOOD
From gofoodfood.cc
MEATHEAD'S WORLD FAMOUS MEMPHIS DUST BBQ DRY RUB RECIPE
From amazingribs.com
MEMPHIS STYLE RIB RUB - DERRICK RICHES
From derrickriches.com
IT'S ALL IN THE RUB: HOW TO MAKE REAL-DEAL MEMPHIS-STYLE DRY RIBS
From seriouseats.com
MEMPHIS DRY RUB RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEMPHIS STYLE DRY RUB RECIPE - FOOD NEWS
From foodnewsnews.com
MELISSA COOKSTON BBQ RUB RECIPE - BBQ RUBS
From bbqrubs.com
MEMPHIS RUB - NEW ENGLAND TODAY
From newengland.com
MEMPHIS RIB RUB NO SUGAR RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEMPHIS STYLE RIBS (DRY RUB OVEN BAKED RIBS RECIPE) - THE …
From thespeckledpalate.com
MEMPHIS RIB RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEMPHIS DRY RUB | REDDOGFOODS.COM – RED DOG ARTISAN FOODS
From reddogfoods.com
MEMPHIS RIB RUB WITH PAPRIKA AND CAYENNE PEPPER RECIPE - THE …
From thespruceeats.com
MEMPHIS DRY RUB RECIPE, RENDEZVOUS-STYLE - MEATHEAD'S …
From amazingribs.com
MEMPHIS RIB RUB RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEMPHIS DRY RUB RECIPE - BBQ RUBS
From bbqrubs.com
MEMPHIS BBQ: DRY RUB OR SAUCED, YOU CAN’T GO WRONG - FREE …
From freerangeamerican.azurewebsites.net
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS) - COOKING CHANNEL
From cookingchanneltv.com
10 FOOD TRUTHS YOU'LL UNDERSTAND IF YOU'RE FROM MEMPHIS
From huffpost.com
MEMPHIS RUB RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
MEMPHIS DRY RUB RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
MEMPHIS RIB RUB - THE MEAT SOURCE
From themeatsource.com
MEMPHIS DRY RUB RECIPE FOR RIBS RECIPES ALL YOU NEED IS …
From stevehacks.com
MEMPHIS RUB RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love