Memphis Dust rub

[steve]

Gonna try this rub tomorrow on ribs. A friend recommended it.

Memphis Dust Recipe

by Meathead

Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

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

[Sheila]

Sounds good always looking for new rub recipes.Let us know how you like it.

[steve]

It was really disappointing. I will leave this up for a few days so anyone who cares will know & then delete the thread....lol!

[Valerie]

Steve, looks like it needed a bit less sweet and a lot more hot. What do you think?

[steve]

May 30, 2011 20:08:33 GMT -5 Valerie said:

Steve, looks like it needed a bit less sweet and a lot more hot. What do you think?

Day 2! Valerie on reflection I have to make a few concessions. First is that I was using a new smoker. I had way too much meat to deal with on this one as I figured out after the fact. It was hard to keep my temps up. Everyone else loved it but I am overly critical.

I tried to finish on the propane grill cause I am anal & when I say its gonna be done at 6 I try to make that happen. I had 2 racks left over & put them in the oven tonight for 2 more hours at 250. I was very happy with the results. I did kick up the cayenne more than the recipe called for.

The original product was not fallin off the bone as its supposed to. I had flare ups next to the fire box that I was not expecting which burned some ends. Ironically those were pretty good.

I take this journey with honesty. Smokin meat is not something that you can write down for someone. There is lots of trial & error & I will share my errors. While everyone else liked it I know I can & will do better next time.

[Valerie]

Oh yeah, smoking meat is an art. Actually, I like those burnt parts. I'm a little sad when there's no burned stuff on the outside of my meat.

[eyeofthestorm]

Hm. We sort of tried it. Sort of because I didn't have all the ingredients. I had no paprika, so I used 1/4 c chile powder instead, and whole rosemary instead of powder, and no black pepper at all because DH doesn't like it.

I did most of the cooking in the oven, and the smell was almost unbearably good.

DH finished them on the (gas) grill. I tried to warn him about the high sugar content, but they caught fire almost immediately. With the amount of smoke outside, I'm surprised the neighbors didn't call the fire dept LOL

So, they weren't pretty, but they tasted good and ours *did* fall off the bone. I lose interest pretty quickly with ribs (too much work to eat), but I ate two servings and our 8yo...well, frankly, I lost track of how much he ate, but he was still at it over an hour later. And when he finished with ribs, he went on to corn, coleslaw and pie. Boys and their stomachs.

[Valerie]

LOL, he probably looked like that little boy they used on that Bounty paper napkin commercial a few years ago. He was chowing down and tossing his used napkins in a pile next to the chair.

[steve]

I think maybe my rub was ok but I over killed it using the mustard. I often put the rub on & let sit overnight then coat with mustard & put more on. I will try a do over next time I see ribs on sale, have less on the new smoker & have more time.