The general rule of thumb is 1/2 teaspoon Morton Coarse Kosher Salt per pound/453.6 grams of meat (don't include bone, and ribs are about half bone). Some put a rub right on the meat and then massage it in. Others lay down a mustard base first to act like glue, others make a wet rub by mixing it with water, oil, or booze. Meathead's Memphis Dust is the perfect recipe for a good grilling and BBQing rub. Use this recipe on the meat of your choice for a sweet, spicy, and smoky addition to any meaty meal. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs.
Meathead's Memphis Dust Joe Spinoza (it's dot com)
Meathead's World Famous Memphis Dust Rub Recipe. By: Meathead, BBQ Hall of Famer. This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce. Smoke print Ingredients: 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup American paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder Prep. Mix the ingredients thoroughly in a bowl. Meathead's World Famous Memphis Dust Rub Shopping List Recipe Box By Niall Sheehan ( 0 Reviews) Super easy Unlike BBQ ribs in other parts of the country that are slathered in sauce, Memphis ribs are dressed with nothing more than a flavorful spice blend that let's the perfectly smoked meat shine through. Prep 10m Share This Recipe Tweet this 3/4 cup white sugar 1/2 cup paprika 1/4 cup kosher salt 1/4 cup garlic powder 3 tbsp black peppercorns cracked 2 tbsp ground ginger powder 2 tbsp onion powder 2 tsp rosemary powder Instructions 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.
Meathead's Memphis Dust Rub Sugar Free PetChef Copy Me That
For most meats, sprinkle just enough Meathead's Memphis Dust 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).. Meathead's Memphis Dust rub is a sweet and savory treat One of the key ingredients we'll be using is Meathead's Memphis Dust rub. It's a special mixture of spices that makes the ribs taste even better. From sweet to savory, these spices add a lot of flavor to the meat. In this post, we'll take you through each step of smoking ribs. How to Make It: Mix Memphis dust rub ingredients in a bowl. Use a fork to combine the ingredients. Place the mixture 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. For most meats, wet the surface of the meat with water and sprinkle just enough Meathead's Memphis Dust on to color it. Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, perhaps 2 tablespoons per slab of St. Louis Cut (Center Cut) and a bit less for baby backs.
two pieces of meat on a yellow plate
For most meats, wet the surface of the meat with water and sprinkle just enough Meathead's Memphis Dust on to color it. Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, perhaps 2 tablespoons per slab of St. Louis Cut (Center Cut) and a bit less for baby backs. In this blog, I will share with you a Meathead's Memphis Dust Recipe Which adds a rustic twist to the traditional bbq dishes.
½ cup paprika 60 ml garlic powder 2 tbsp freshly ground black pepper 2 tbsp ground ginger 2 tbsp onion powder 2 tbsp crushed dried rosemary METHOD Mix all the ingredients together in a bowl. If the sugar is lumpy, crumble it by hand or against the side of the bowl with a fork. Dry Rub Addicted to the smoke, the meat, and the fire. Step 2. 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over.
Meathead's World Famous Memphis Dust Rub Recipe Recipe Recipes, Rub
Recipe from Meathead at www.amazingribs.com Minutes to Prepare: 10 Number of Servings: 32 Ingredients 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 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder directions. Follow Kenji's method for the chicken wings and rub with Meathead's Memphis Dust just prior to cooking in the oven. The wings crisp up beautifully and the Dust really enhances the overall flavour. I made a very simple sauce to go with the wings - equal parts adobo sauce and honey with a splash of soy sauce. Awesome!
