Best Memphis Rub By Steven Raichlen Recipes

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MEMPHIS PORK RIBS (STEVEN RAICHLEN)



Memphis Pork Ribs (Steven Raichlen) image

Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don't find this necessary.

Provided by threeovens

Categories     Pork

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

2 tablespoons paprika
1 tablespoon fresh ground black pepper
1 tablespoon dark brown sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon kosher salt
5 lbs pork ribs (2 racks)

Steps:

  • Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
  • Remove the silver skin from the ribs with your hands.
  • Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
  • Place ribs on the grill and close the cover.
  • Combine all the ingredients for the mopping sauce.
  • After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
  • Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
  • Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
  • Cut into serving size pieces as desired.

Nutrition Facts : Calories 645.1, Fat 48.5, SaturatedFat 17.5, Cholesterol 173.8, Sodium 1018.1, Carbohydrate 3, Fiber 1, Sugar 1.4, Protein 45

MEMPHIS RUB BY STEVEN RAICHLEN



Memphis Rub by Steven Raichlen image

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

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

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.

MEMPHIS DRY RUB RIBS (STEVEN RAICHLEN)



Memphis Dry Rub Ribs (Steven Raichlen) image

Fashioned after Charlie Vergos' famous ribs-grilled over charcoal, mopped with vinegar sauce, and coated with a dry rub just before serving. Nearly impossible to duplicate these famous ribs at home because Vergos cooks them in a one-of-a kind pit and the rub recipe is a closely guarded secret. Here is Mr. Raichlen's take on my favorite ribs.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons sweet paprika
3 tablespoons pure chile powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1 teaspoon cayenne pepper
1 cup distilled white vinegar
1 tablespoon salt
2 tablespoons memphis dry rub seasonings
4 slabs baby back ribs (6-8 lb.)
salt
fresh ground black pepper

Steps:

  • You will need a barbecue mop.
  • Make the rub: add the rub ingredients to a bowl; stir to mix.
  • Store rub in an airtight container away from heat and light; will keep for 6 months.
  • Make the mop sauce-add the vinegar, salt, and rub in a bowl; add 1 cup water; whisk until the salt dissolves; set aside.
  • Remove the thin, papery membrane from the back of each rack of ribs.
  • Generously season the ribs all over with salt and pepper.
  • Set up grill for direct grilling (charcoal is more accurate); preheat to medium.
  • When ready to cook, brush the grill grate, place the ribs on the hot grate, bone side down, and grill until that side is sizzling and golden brown, about 35 minutes.
  • Turn the ribs and grill meat side down until that side is sizzling and golden brown, about 25 minutes longer.
  • When fully cooked, the ribs will be nicely browned and tender enough to pull apart with your fingers.
  • The dripping fat may cause flare-ups; if this happens, move the ribs to another spot on the grate.
  • Transfer the grilled ribs to a platter or cutting board.
  • Generously brush or mop the ribs on both sides with the mop sauce.
  • Thickly sprinkle the meat side with the remaining rub to form a crust.
  • You can use all or the rub or just a part, depending on your fondness for spice.
  • Mr. Raichlen likes a crust about 1/8 inch thick; serve the ribs as whole racks, cut the racks in pieces, or carve them into individual ribs and serve any remaining rub on the side.

MEMPHIS-STYLE RIBS



Memphis-Style Ribs image

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

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

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.

RAICHLEN RUB



Raichlen Rub image

What gives some guys the edge? What makes their ribs taste a little spicier, their briskets a little more soulful, their food in general a little brighter? Often the secret is as simple as making your own barbecue rub and sauce from scratch. This is easier than you think, and thanks to the wide variations in paprikas, sugars, and other spices, you can follow my formula to the teaspoon and still give it your own personal touch. I've been using this rub in one variation or another for more than twenty years and it works equally well with beef, pork, lamb, poultry, seafood, tofu, and even vegetables. ShareTweetPin41 Shares

Provided by Steven Raichlen

Number Of Ingredients 1

1/4 cup sea salt 1/4 cup brown sugar (light or dark-doesn't matter) 1/4 cup paprika (sweet, hot, smoked, or a combination of the three) 1/4 cup freshly ground black pepper Optional: 2 teaspoons granulated garlic powder 2 teaspoons granulated onion powder 1 teaspoon celery seed

Steps:

  • Step 1: Combine the ingredients in the bowl and mix, breaking up any lumps in the brown sugar with your fingers. (Your fingers work better than a whisk or wooden spoon.) ShareTweetPin41 Shares Step 2: If not using the rub right away, store it in a sealed jar away from heat and light. (I keep it in the refrigerator.) ShareTweetPin41 Shares

BEER CAN CHICKEN



Beer Can Chicken image

This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.

Provided by Steven Raichlen

Categories     Beer     Chicken     Poultry     Picnic     Summer     Grill/Barbecue

Yield 4-6 servings

Number Of Ingredients 15

1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
For the Memphis rub:
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • If making the rub:
  • Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
  • Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
  • Set up the grill for indirect grilling (see below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
  • If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
  • Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
  • When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
  • Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
  • Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

MEMPHIS DRY RUB



Memphis Dry Rub image

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

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

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

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