Meathead's Memphis Dust Rub Recipe
Here's my recipe for a great all purpose pork rub, probably the most popular BBQ rub recipe on the internet and used by many competition teams. It is carefully formulated for flavor, color, and to 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 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.
Ingredients
- ¾ cupfirmly packed dark brown sugar
- ¾ cupwhite sugar
- ½ cupamerican paprika
- ¼ cupgarlic powder
- 2 tablespoonsground black pepper
- 2 tablespoonsground ginger powder
- 2 tablespoonsonion powder
- 1 tablespoonrosemary
Directions
- 1
Mix. Grind the rosemary leaves into a powder. 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.
- 2
How to use it. 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 g) 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.
- 3
For A Whole Hog. If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so omit the sugars.