Best Memphis Dust Recipes

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MEATHEAD'S MEMPHIS DUST RUB



MEATHEAD'S MEMPHIS DUST RUB image

Categories     Pork     Quick & Easy     Backyard BBQ

Yield 3 Cups

Number Of Ingredients 9

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

Steps:

  • Mix all ingredients together.

MEATHEAD'S MEMPHIS DUST RECIPE - (3.7/5)



Meathead's Memphis Dust Recipe - (3.7/5) image

Provided by CorbettCook

Number Of Ingredients 10

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika or smoked 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
up to 2 tablespoons crushed dried chipotle, cayenne, chili powder, or other hot pepper, optional

Steps:

  • 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 will burn. For most meats, sprinkle just enough 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 to 4 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. Wrap your ribs in plastic wrap, and refrigerate them overnight before cooking. 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.

MEMPHIS DUST DRY RUB



Memphis Dust Dry Rub image

Categories     Pepper

Number Of Ingredients 8

3/4 cup 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

Steps:

  • 1) 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.
  • 2) 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.

RUB MEMPHIS DUST



Rub Memphis Dust image

Rubs are spice mixes that you can apply to raw food before cooking and there are scores of commercial blends on the market.

Provided by Timothy H.

Categories     Low Cholesterol

Time 5m

Yield 3 cups

Number Of Ingredients 9

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

Steps:

  • Makes about 3 cups. I typically use about 1-11/2 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.
  • Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Nutrition Facts : Calories 535.9, Fat 2.8, SaturatedFat 0.6, Sodium 9472.4, Carbohydrate 132.3, Fiber 9.9, Sugar 105.9, Protein 6

MEMPHIS DUST RECIPE



MEMPHIS DUST RECIPE image

Categories     Beef

Yield 3 cups

Number Of Ingredients 10

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

Steps:

  • 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) For most meats, sprinkle just enough 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. 3) Massage the rub into the meat at least an hour before cooking. Better still, rub them up, wrap them in plastic wrap, and refrigerate them overnight before cooking.

MEATHEAD'S MEMPHIS DUST RUB



MEATHEAD'S MEMPHIS DUST RUB image

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. Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

  • Mix all ingredients together.

MEMPHIS DUST RUB



Memphis Dust Rub image

this was snatched from a barbeque web site, I can't remember the name.

Provided by Robin J. Leland @perrogal

Categories     Pork

Number Of Ingredients 9

3/4 cup(s) brown sugar
3/4 cup(s) white sugar
1/2 cup(s) paprika
1/4 cup(s) sea salt
1/4 cup(s) galic powder
2 tablespoon(s) black pepper
2 tablespoon(s) ginger powder
2 tablespoon(s) onion powder
2 teaspoon(s) rosemary powder

Steps:

  • Mix all spices, sugar together, blend well. This will keep for along time in jars, use this on pork ribs, peel the skin from the bones, and rub in good, let sit for about an hour before throwing on the grill. these are so good, so make plenty of ribs, they'll disappear fast!

RIBS - MEMPHIS DUST RECIPE



RIBS - MEMPHIS DUST RECIPE image

Categories     Pork     Grill/Barbecue

Yield 3 cups

Number Of Ingredients 7

3/4 cups 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 onion powder
2 teaspoons rosemary powder

Steps:

  • - Heat smoker to 225 degrees - Remove silver rind from ribs - Rub mustard on both sides of ribs - Rub dust over both sides of ribs Place in smoker for 3 hours Remove when: Pick up the slab with tongs and bounce it gently. If the surface cracks, it is ready.

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