עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-27-2012, 05:22 PM   #1
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default Recipe: Memphis-style BBQ Dry Rub (pics)

Memphis-style BBQ Dry Rub

Barbecue season is in full swing, and that means that I'm getting a lot of
requests for rub recipes. I developed this Memphis-style rub as a pork
seasoning, but it really is an all-purpose dry rub.



This rub strikes a great balance between savory and sweet, with just a
hint of kick. The blend of spices provides a great well-rounded flavor profile
that complements just about anything in the smoker or on the grill, even
fish and vegetables.

The combination of sugars creates an outstanding crust without scorching
at high temperatures. The pork butt below was cooked at 325-350°. Check
out that color!



Ingredients
1 cup Sea salt, medium fine (no table salt, please)
1/2 cup Unrefined evaporated cane sugar (no table sugar, please)
1/2 cup Brown sugar, golden/light
2 Tbs Sweet Hungarian paprika
2 Tbs Chili powder, medium heat (I use New Mexico)
2 Tbs Granulated onion (not onion "powder")
2 Tbs Dry mustard
1 Tbs Granulated garlic (not garlic "powder")
2 tsp Dry thyme
2 tsp Dry oregano
2 tsp Black pepper, ground fresh
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground coriander
1 tsp Ground cayenne (optional, but recommended)

Method
Combine all of the rub ingredients in a large mixing bowl and mix well with a
whisk or stand mixer.

Store the rub in an airtight container in a cool dark place.

Makes about 3 cups.

-----
John

Last edited by PatioDaddio; 06-27-2012 at 05:37 PM..
PatioDaddio is offline   Reply With Quote


1 members found this post helpful.
Unread 06-27-2012, 05:24 PM   #2
twinsfan
is one Smokin' Farker
 
twinsfan's Avatar
 
Join Date: 05-28-11
Location: New Jersey
Downloads: 0
Uploads: 0
Default

very nice!
__________________
Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/
twinsfan is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 05:32 PM   #3
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Very nice recipe John, and I'll have to try it. What chili pepper in the powder would you consider medium heat in this? And...what makes it Memphis style? (Serious question actually...)
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 05:39 PM   #4
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by deguerre View Post
What chili pepper in the powder would you consider medium heat in this?
I use New Mexico (I amended the recipe above)

Quote:
Originally Posted by deguerre View Post
And...what makes it Memphis style? (Serious question actually...)
Just the spice block that I used.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 05:42 PM   #5
cpw
is One Chatty Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Downloads: 4
Uploads: 0
Default

I've used the run on some smoked chicken wings, and it's very tasty!
__________________
________________
Superior SS1
Lang 84 Deluxe
UDS
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub
cpw is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 05:48 PM   #6
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

I should have mentioned that this is the rub that I used in these two recipes.

Hot & Fast Memphis-style Pulled Pork

Bush's Gameday Grub: Memphis Dry-Rubbed Wings

John
PatioDaddio is offline   Reply With Quote


Unread 06-27-2012, 05:51 PM   #7
jgbmgb
is one Smokin' Farker

 
jgbmgb's Avatar
 
Join Date: 09-06-09
Location: Wilson, NC
Downloads: 0
Uploads: 0
Default

Sounds great John!! We're definately gonna give it a try!!
__________________
Jeff - KCBS #67908

Kamado Joe Big Joe
UDS x 2
BQ Grills Patio
jgbmgb is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 05:59 PM   #8
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by PatioDaddio View Post
I use New Mexico (I amended the recipe above)



Just the spice block that I used.

John
Many thanks. I've been trying to identify what makes "Memphis" style BBQ for awhile now. I figured the herbs used had to be a big factor, but living here, there are SO MANY different styles available it seemed that the waters have become muddied in the past few years (Or decades).
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 06:17 PM   #9
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by deguerre View Post
Many thanks. I've been trying to identify what makes "Memphis" style BBQ for awhile now. I figured the herbs used had to be a big factor, but living here, there are SO MANY different styles available it seemed that the waters have become muddied in the past few years (Or decades).
Yeah, I had the same problem when I set out to develop a "Memphis" rub. I
just took what I found to be the common elements.

I'm happy to stir the mud.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 07:38 PM   #10
Digger038
Knows what a fatty is.

 
Digger038's Avatar
 
Join Date: 11-13-09
Location: Streetsboro Ohio
Downloads: 0
Uploads: 0
Default

Man, those look great.
__________________
Charbroil RED 4 zone
2 Charbroil Santa Fe
2 UDS
Chargriller smokin pro
22.5 OTG
22.5 STOK charcoal
22.5 STOK gasser
Digger038 is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 08:55 PM   #11
DXrunner19
Is lookin for wood to cook with.
 
Join Date: 06-13-12
Location: Washington DC
Downloads: 0
Uploads: 0
Default

Thank you for sharing - Now all we need is a Memphis Sauce :)
DXrunner19 is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 09:38 PM   #12
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DXrunner19 View Post
Thank you for sharing - Now all we need is a Memphis Sauce :)
I need to get to work on that. I think I'll call it "Memphis Mud".

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 09:48 PM   #13
DXrunner19
Is lookin for wood to cook with.
 
Join Date: 06-13-12
Location: Washington DC
Downloads: 0
Uploads: 0
Default

Checked out your blog patiodaddio - good stuff! thanks for sharing!
DXrunner19 is offline   Reply With Quote


Thanks from:--->
Unread 06-27-2012, 09:58 PM   #14
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DXrunner19 View Post
Checked out your blog patiodaddio - good stuff! thanks for sharing!
Thank you for the kind words.

John
PatioDaddio is offline   Reply With Quote


Unread 06-27-2012, 10:00 PM   #15
jcpetro97
Full Fledged Farker

 
Join Date: 05-29-11
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default

Good stuff. Thanks for sharing

Sent from my Kindle Fire using Tapatalk 2
jcpetro97 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:00 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.