Memphis Rub Recipes

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

Ingredients

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

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

Best Memphis BBQ Dry Rub image

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

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

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

Memphis Rub image

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

Ingredients

¼ cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

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.

Ingredients

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)

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

Memphis Spice Rub image

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

Ingredients

2 1/2 tablespoons hot chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1/2 tablespoon paprika
1/2 tablespoon dark brown sugar
1/2 teaspoon fresh black pepper, ground
1/4 teaspoon cayenne

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

Memphis Rub by Steven Raichlen image

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.

Ingredients

1/4 cup paprika
1 tablespoon dark brown sugar
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1 -3 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

MEMPHIS RUB-

Make and share this Memphis Rub- recipe from Food.com.

Provided by Flora Underwood

Categories < 30 Mins

Time 20m

Yield 1/2 Cup

Number Of Ingredients 9

Memphis Rub- image

Steps:

Combineall the ingredients in a jar.
Twist lid on tightly and shake to mix.
Can be stored for up to six months.

Nutrition Facts : Calories 443.7, Fat 9.6, SaturatedFat 1.4, Sodium 9338.2, Carbohydrate 96.8, Fiber 24.1, Sugar 61.2, Protein 11.9

Ingredients

1/4 cup paprika
1 tablespoon brown sugar, firmly packed
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1/2-1 teaspoon cayenne pepper, to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

More about "memphis rub recipes"

MEATHEAD'S WORLD FAMOUS MEMPHIS DUST …

Web Apr 17, 2017 Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent …
From amazingribs.com
Category Sauces And Condiments
Calories 3 per serving

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 oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
Serve. If you have time, sprinkle on 1/2 teaspoon of kosher salt per pound of meat up to 12 hours in advance. 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. 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 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.
If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so use the same recipe for Meathead's Memphis Dust but omit the sugars.

Memphis Rub Recipes

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!

BEST MEMPHIS BBQ DRY RUB

This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.

MEMPHIS RUB

This zesty rub will bring out the best in ribs and other meats. Try it on chicken!

MEMPHIS DRY-RUB RIBS

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.

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!!

MEMPHIS RUB-

Make and share this Memphis Rub- recipe from Food.com.

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