Memphis Rib Rub
Memphis Rib Rub
This Memphis style dry rub is a great pork rib and pork chop rub. Many Memphis dry rub recipes have a bite and this Memphis dry rub is no different, a medium hot lip-sear that also makes for a powerful pulled pork rub.
Combine all of the ingredients in a bowl.
2 tablespoons paprika 2 tablespoons ground black pepper 1 tablespoon sugar 2 teaspoons garlic powder 1 teaspoon kosher/sea salt or 1/2 teaspoon table salt 1 teaspoon chili powder 1 teaspoon dry mustard 1 teaspoon onion powder
Makes ½ Cup
Sprinkle on pork and refrigerate 2 to 8 hours in a resealable food bag or sealed container.
Like marinades, rubs add flavor to food before cooking, however rubs provide stronger flavors than marinades, which consists of oils with an acidic liquid, such as vinegar and citrus juice.
Dry rubs will not burn on the grill the way marinades do, this makes dry rub for ribs or a pork roast rub perfect for meat that require long cooking times, such as pulled pork.
Dry Rub Tips
Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, barbecue rubs can be used when you need it.
Keep a record of the different spices and amounts of each used for future rub recipes.
When mixing and storing bbq rubs, record the date on the container storing the rub.
You can freeze meat after applying a rub, just thaw and enjoy at a later time.
Don't reuse remaining rub after it has been in contact with meat.
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