Daves Memphis Rib Rub Recipes

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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



Memphis Dry Rub image

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

¼ cup brown sugar
¼ cup white sugar
¼ cup paprika
3 tablespoons salt
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder

SMOKED MEMPHIS 'WET' RIBS

Rub on BBQ deliciousness with our Smoked Memphis 'Wet' Ribs recipe. Picnic guests will love the classic summertime flavor of Smoked Memphis 'Wet' Ribs!

Provided by My Food and Family

Categories     Recipes

Time 3h45m

Yield 6 servings

Number Of Ingredients 5



Smoked Memphis 'Wet' Ribs image

Steps:

  • Mix paprika and mustard until blended; rub evenly onto both sides of ribs. Refrigerate 1 hour. Meanwhile, soak wood chips in water.
  • Drain wood chips. If using gas grill, place half the chips on each of 2 large sheets of heavy-duty foil; fold each to make packet. Use fork to poke several holes in top of each packet.
  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 300ºF. Place 1 foil packet over lit burners in bottom of grill. (Or if using charcoal grill, sprinkle half the drained chips directly over hot coals.)
  • Place ribs, meat sides up, on grate over unlit area. Grill 2 hours, monitoring for consistent grill temperature and adding remaining wood chips halfway through the grilling time.
  • Brush ribs with half the barbecue sauce. Grill 30 min., turning and brushing occasionally with remaining barbecue sauce.

Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 390 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 5 g, Protein 27 g

1 Tbsp. smoked paprika
2 Tbsp. HEINZ Yellow Mustard
3 lb. pork baby back ribs
3 cups hickory wood smoking chips
1/2 cup HEINZ BBQ Sauce Memphis Sweet & Spicy

RIB DRY RUB

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10



Rib Dry Rub image

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

DAVE'S MEMPHIS RIB RUB

The ultimate rub for both Memphis and St Louis Style ribs. Rub the ribs at least 12 hours and up to 24 hours before smoking.

Provided by drollens

Categories     Pork

Time 4h30m

Yield 6 Racks, 6 serving(s)

Number Of Ingredients 17



Dave's Memphis Rib Rub image

Steps:

  • Grinf Peppercorns, Mustard, Lemon Peel, and Cumin Seed. Mix with all other ingredients and rub both sides of ribs, heavier on top. Smoke at 225 degrees for 4 to 6 hours or cook in a covered roasting pan in a 275 degree oven for 4 hours. Finish on a medium hot grill, basting with BBQ sauce until dark brown and well glazed.

Nutrition Facts : Calories 270.3, Fat 1.5, SaturatedFat 0.2, Sodium 9459.5, Carbohydrate 67.2, Fiber 5.7, Sugar 53.1, Protein 3

1 cup dark brown sugar
1/2 cup unbleached cane sugar
1/2 cup kosher salt
1 teaspoon dried thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon dried chipotle powder
1 teaspoon five-spice powder
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 tablespoon cilantro
1 tablespoon italian seasoning
1 tablespoon peppercorn
1 tablespoon mustard seeds
1 teaspoon lemon peel
1 teaspoon cumin seed

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



Memphis Dry-Rub Ribs image

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.

1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
4 pounds bone-in country pork rib rack
Crushed unsalted peanuts, for garnish (optional)

DAVE'S RIB RUB AND PIT BARBECUE RIBS

Make and share this Dave's Rib Rub and Pit Barbecue Ribs recipe from Food.com.

Provided by Hey Jude

Categories     Pork

Time 6h45m

Yield 5-6 serving(s)

Number Of Ingredients 19



Dave's Rib Rub and Pit Barbecue Ribs image

Steps:

  • Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
  • The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
  • Wrap each rib in plastic and refrigerate overnight.
  • Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
  • Smoking takes 6 hours.
  • Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
  • Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
  • Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
  • Build a really hot bed of coals over the entire bottom of the grill.
  • This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
  • Slather with barbecue sauce and let the heat caramelize the sauce.
  • According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
  • Take your time, visit with friends and drink some beer while slow cooking these ribs.

2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 cup onion salt
2 tablespoons fresh coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed clove
1 tablespoon cayenne pepper
1/2 cup Mrs. Dash seasoning mix
1/4 cup salt
2 sparerib racks
1/2 cup Italian salad dressing
1/2 teaspoon fresh coarse ground black pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 (20 ounce) bottle barbecue sauce (recipe specifies Dave's but use your favorite)

MEMPHIS-STYLE RIBS

Provided by Steven Raichlen

Categories     Backyard BBQ     Dinner     Lunch     Beef Rib     Tailgating     Grill     Grill/Barbecue     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21



Memphis-Style Ribs image

Steps:

  • 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
  • 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 the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
  • 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
  • 4. Set up the grill for indirect grilling and place a large drip pan in the center.
  • If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
  • If using a charcoal grill, preheat it to medium.
  • 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
  • 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
  • 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for marinating the ribs
Special equipment
1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
For the ribs and rub
3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
1/4 cup sweet paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
For the mop sauce (optional)
2 cups cider vinegar
1/2 cup yellow (ballpark) mustard
2 teaspoons salt

DRY RUB FOR RIBS

Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.

Provided by Denise Smith

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 5



Dry Rub for Ribs image

Steps:

  • Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g

3 tablespoons brown sugar
1 ½ tablespoons paprika
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
1 teaspoon garlic powder

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