Rub Recipe: Meathead's Memphis Dust
Yield. Makes about 3 cups. I typically use about 1 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.
Yield: 3 cupsPrep Time: 10 min
Cook Time: 5 min
Ingredients:
| 3/4 cup | firmly packed dark brown sugar |
| 3/4 cup | white sugar |
| 1/2 cup | paprika |
| 1/4 cup | garlic powder |
| 2 tablespoons | ground black pepper |
| 2 tablespoons | ground ginger powder |
| 2 tablespoons | onion powder |
| 2 teaspoons | rosemary powder |
Directions:
1) 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 250°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
2) If you have time, sprinkle on 1/2 teaspoon of salt per pound of meat up to 12 hours in advance.
Then a thin layer of oil just before cooking. 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). 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.
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.
Source: amazingribs.com
