Mouthwatering Memphis Rib Rub Adds Incredible Flavor to Smoked Ribs

Prepare ribs: Pat both sides of slabs dry with paper towels. Remove thin membrane from each slab. Step 2. Make dry rub for ribs: Combine salt, brown sugar, and other dry seasonings in a medium bowl. Rub 3/4 cup of the mixture evenly over both sides of slabs; let stand at room temperature 30 minutes. Step 3.

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Using 3 Tablespoons of your Memphis Style Dry Rub, season your ribs liberally on both sides and press the seasoning in with your hands (don't actually rub it). Smoke your ribs. Get your ribs on the smoker (bone side down) and close the lid. Don't peek or lift the lid at all for the first hour. Begin spritzing.

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So let's do some math. Our most popular rub, Meathead's Memphis Dust is 60% sugar. Let's say you apply 1 tablespoon per side on a slab of ribs, a total of 2 tablespoons or 6 teaspoons. So on a slab of ribs there are about 3.6 teaspoons of sugar. During cooking, some of it melts and drips off leaving, let's say, 2.5 teaspoons.

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For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat, but not so much you can't see the meat below. Apply the rub thick enough to make a crunchy crust. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does.

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Steps to Make It. Gather the ingredients. In a medium bowl, mix together all of the ingredients—paprika, garlic powder, chili powder, salt, pepper, onion powder, celery seeds, brown sugar, oregano, thyme, cumin, dry mustard, coriander, and allspice—until well combined. Store in an airtight container until ready to use.

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Gather the ingredients. Combine all ingredients in a bowl. Rub seasoning using 1 to 2 tablespoons per slab of ribs (the more you use, the spicier they will be). Put on a grill in a single layer away from the direct heat source. Cook slowly for 1 1/2 to 2 hours on low heat.

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You can easily hit that temperature range on a standard kettle grill and hold it for the one-to-two hours of required cooking time, but over direct heat, the ribs would burn. In order to deliver a more gentle heat, the ribs have to placed a safe distance from the hot charcoal—ideally, about two or three feet.

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Mix Memphis dust rub ingredients in a bowl. Use a fork to combine the ingredients. Place the mixture into a spice grinder or a small food processor and pulse 5-7 times for a dust-like finish. Use immediately or store in an airtight container in the cupboard for up to 1 year after preparation.

While Memphis ribs are usually prepared without a sauce, they will get

Make the rub: In a large bowl, combine all rub ingredients and mix well. Step 2. 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. Step 3. Heat oven to 350 degrees.

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For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and celery seed in a small bowl. To make the mop: Whisk together vinegar, water, and dry rub in a small bowl. Set aside. Fire up smoker or grill to 325°F.

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June 8, 2019 at 1:04 am. Rub is an initial seasoning for the most part, and can be also used as a late flavoring. Barbecue sauce is optional, but you would only sauce very late in the cooking process or after cooking. You can rub your chicken with seasoning, and after cooking that may be flavor enough!

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1 tablespoon celery salt. 1 tablespoon onion powder. 1 teaspoons garlic powder. 2 teaspoons mustard powder. 1 teaspoon ground cumin. 1 teaspoon ground cayenne. Mix the above ingredients well. You can reduce or delete the ground cayenne pepper if your taste buds don't like the heat. With this recipe you'll end up with close to one cup of rub.

Smoked Memphis Dry Rub Ribs Recipe — Grillocracy

Instructions. Put all of the ingredients in a small bowl and mix until combined. Store in a 4 oz jar for up to 2-3 years, until it starts losing flavor. The recipe makes 7 Tablespoons of dry rub for pork, most recipes will call for 1-2 Tablespoons of dry rub mixture.

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Apply Texas Sugar liberally to the bone side of the meat. Allow to adhere 15 - 30 minutes. Flip the rack of ribs and repeat the process. Smoke the ribs After the seasoning has adhered, place the ribs into the smoker bone side down. In this video, our goal is for a rib that is not fall off the bone.

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This recipe makes ½ cup (8 tablespoons) of rub, the amount used on one slab of baby back ribs. Use the recipe card and adjust the number of tablespoons. Remember 3 teaspoons equals 1 tablespoon. 1 cup is 16 tablespoons. The original recipe uses Black Magic seasoning.

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Give the Memphis Style Dry Ribs a good coat of dry rub on both sides and let them rest for a few hours. Bring the ribs to room temperature for 30 minutes and place them on the smoker. Memphis Style Dry Ribs are slow smoked at 250 degrees for about 5 hours over charcoal & hickory wood. After 1 ½ hrs mop the Memphis Style Dry Ribs with a mixture.