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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-27-2012, 05:22 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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.. |
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06-27-2012, 05:24 PM | #2 |
is one Smokin' Farker
Join Date: 05-28-11
Location: New Jersey
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very nice!
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Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/ |
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06-27-2012, 05:32 PM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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...)
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-27-2012, 05:39 PM | #4 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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06-27-2012, 05:42 PM | #5 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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I've used the run on some smoked chicken wings, and it's very tasty!
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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06-27-2012, 05:48 PM | #6 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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 |
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06-27-2012, 05:51 PM | #7 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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Sounds great John!! We're definately gonna give it a try!!
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Rec Tec Bull Rec Tec Bullseye |
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06-27-2012, 05:59 PM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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).
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-27-2012, 06:17 PM | #9 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
just took what I found to be the common elements. I'm happy to stir the mud. John |
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06-27-2012, 07:38 PM | #10 |
Knows what a fatty is.
Join Date: 11-13-09
Location: Streetsboro Ohio
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Man, those look great.
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Charbroil RED 4 zone 2 Charbroil Santa Fe 2 UDS Chargriller smokin pro 22.5 OTG 22.5 STOK charcoal 22.5 STOK gasser |
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06-27-2012, 08:55 PM | #11 |
Is lookin for wood to cook with.
Join Date: 06-13-12
Location: Washington DC
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Thank you for sharing - Now all we need is a Memphis Sauce :)
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06-27-2012, 09:48 PM | #13 |
Is lookin for wood to cook with.
Join Date: 06-13-12
Location: Washington DC
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Checked out your blog patiodaddio - good stuff! thanks for sharing!
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06-27-2012, 09:58 PM | #14 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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06-27-2012, 10:00 PM | #15 |
Full Fledged Farker
Join Date: 05-29-11
Location: Rochester, NY
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Good stuff. Thanks for sharing
Sent from my Kindle Fire using Tapatalk 2 |
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