Meathead's World Famous Memphis Dust RubEditor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition , by Steven Raichlen. It never fails to amaze me how one simple idea can give birth to so many great regional variations. Consider ribs. The pork rib is one of the most perfect morsels ever to occupy a grill.
Best Dry Rub For Ribs
Being from Memphis, just kidding about the southern belle part. Saved the 2nd half to cook slower tomorrow. Keep your powder dry as the old expression goes. Excerpted from The Barbecue.I would rather burn down my house than clean it. I use the PBC, truly a rib machine! They are much faster and much more accurate than dial thermometers. I've always been partial to Memphis-style ribs.
If you store the rub in a tight jar, evwr can keep it for months. Not too salty. I let the dry rub marinate on the ribs over night and I grilled the ribs this morning and they turned out great without barbeque sauce. Foil is best if you have a braising step in your recipe.
Ingredients For a Dry Rub
If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. Your Name. We loved this recipe - very easy to make and half a recipe for 4 people. See the rest of my home-smoked gift ideas HERE.
Dry rub recipes created by those pit masters are more closely guarded than their social security numbers? The guests did although they may have been polite. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop. To season your ribs, then refrigerated for at least 4 hours but optimally 24 hours and up to 48 hours.I urge you to make it as specified the first time. Learn More? Not in the US. Excellent flavors.
A 16 ounce LP gas canister is enough to keep you flipping burgers for hours. So good. They are tender and falling off the bone every time. Have also done the reverse, by cooking in the crock pot then finish with smoke and mop.
We use this dry rub for ribs all the time and is great for other low and slow cooking like chicken or any pork cut. This homemade dry rub builds upon our our basic rub and adds more complexity and flavors to really provide a wow factor to your next BBQ pork recipe. One of our favorites is our Homemade Basic Dry Rub. In that post we lay out the fundamentals of a good simple dry rub. If you want the basics, check out that post as it details the components of a great dry rub and how you can develop your own flavors, and why those work the way they do. In that article we emphasize the components of a good dry rub for pork.
Will grill up this weekend using avocado wood. Not too salty. I used this one tonight and it was by far the best. Did in oven, then broiler for min at 5 in away from heat.
It is best to remove the membrane. I cooked them for a large group and they were a total hit. If smoking you do not need to marinate just rub and smoke.Save my name, email. Prep Time: 10 minutes. Transfer to an air tight serving container like a mason jar or other dry rub container. It never fails to amaze me how one simple idea can give birth to so many great regional variations.
Bottom line: This recipe is a very successful rub from a taste and chemistry standpoint! They boast pointed, high-carbon stainless-s. The Undisputed Champion. I just get the meat wet with water by wetting my hands and patting the meat and then I sprinkle the rub on top.