Best 3 Meatheads Memphis Dust Rub Recipes

Calling all barbecue enthusiasts and flavor seekers! Get ready to embark on a tantalizing culinary journey as we delve into the delectable world of "Meathead's Memphis Dust Rub." In this comprehensive guide, we will uncover the secrets behind this renowned spice blend and reveal the best recipes that perfectly complement its unique combination of spices and herbs. Whether you're a seasoned pitmaster or a backyard barbecue novice, this article will provide you with the knowledge and inspiration to create mouthwatering dishes that will leave your taste buds dancing.

Here are our top 3 tried and tested recipes!

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

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

Provided by CorbettCook

Number Of Ingredients 10

Ingredients

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.

MEATHEAD'S MEMPHIS DUST RUB RECIPE

Meathead's Memphis Dust Rub Recipe image

Here's my recipe for a great all purpose pork rub. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too. The amount here is enough for about 24 slabs of ribs when using 2 tablespoons rub per slab. Use enough to cover the meat surface but still let some meat show through. Store the extra rub in a zipper bag or a glass jar with a tight lid.

Provided by Dave Joachim

Categories Sauces and Condiments

Time 15m

Number Of Ingredients 8

Ingredients

¾ cup firmly packed dark brown sugar
¾ cup white sugar
½ cup American paprika
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

Steps:

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/107.2°C oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
Since our rub recipes contain no salt (we explain why in the headnote above), we recommend you sprinkle on 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat up to 12 hours in advance. 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 the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.

Nutrition Facts : ServingSize 0.25 teaspoon, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g

MEATHEAD'S MEMPHIS DUST RUB

MEATHEAD'S MEMPHIS DUST RUB image

Categories Pork Quick & Easy Backyard BBQ

Yield 3 Cups

Number Of Ingredients 9

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:

Mix all ingredients together.

Tips:

Use a variety of spices: Meathead's Memphis Dust Rub includes a blend of paprika, garlic powder, onion powder, black pepper, chili powder, cumin, dry mustard, and cayenne pepper. Feel free to adjust the proportions of each spice to suit your taste preferences.
Don't be afraid to experiment: You can also add other spices to the rub, such as smoked paprika, chipotle powder, or ancho chili powder. You can also add a little bit of brown sugar or honey to the rub for a sweeter flavor.
Make sure the rub is evenly distributed: When applying the rub to your meat, make sure to coat it evenly on all sides. You can use your hands or a brush to apply the rub.
Let the rub sit for a while: After applying the rub, let it sit on the meat for at least 30 minutes, or up to overnight. This will allow the flavors of the rub to penetrate the meat.
Cook the meat over indirect heat: When cooking meat with a rub, it's best to cook it over indirect heat. This will help to prevent the rub from burning.

Conclusion:

Meathead's Memphis Dust Rub is a versatile rub that can be used on a variety of meats, including pork, chicken, and beef. It's a great way to add flavor to your next cookout. By following these tips, you can make sure that your meat is cooked to perfection and that the flavors of the rub are fully developed.