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  • Memphis Rub

    1 vote
    Memphis Rub
    Prep: 10 min Cook: 5 hours Servings: 6
    by Kevin Greggans
    5 recipes
    >
    Awesome Dry Rub I received years ago from a friend who lives in Memphis. His family recipe. I had to swap my award winning chili recipe with him before he agreed to fork it over! :-) Great on Baby Back ribs and pork butt, but could work with beef as well. I like to cook low and slow in my smoker, but you could use just a well in a propane BBQ with a higher temp and shorter cook time. Don't forget to use your smoker box on the propane grill! All about your personal taste. I highly recommend you try this one!

    Ingredients

    • 6 tablespoons of packed light brown sugar
    • 2 tablespoons chili powder
    • 1 tablespoon paprika
    • 1 tablespoon garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons course salt
    • 2 teaspoons ground cumin
    • 1 teaspoon cinnamon
    • 1 teaspoon freshly cracked black pepper
    • 1/4-1/2 teaspoon of cayenne pepper
    • Basting Sauce:
    • 1/4 cup packed light brown sugar
    • 1-1/2 tablespoons Memphis Dry Rub
    • 2 cups red wine vinegar
    • 2 cups water
    • 1/4 cup worchestershire sauce
    • 1 tablespoon hot sauce
    • 2 teaspoons black pepper
    • 1 teaspoon chili powder

    Directions

    1. Mix together and place in an airtight container. Will keep for several months. Rub the meat generously, wrap in plastic and refrigerate for at least 8 hours. Less is OK, but 8 or more is better
    2. Basting Sauce:
    3. Use this after the first 30 minutes of smoking. Baste every hour each time turning the ribs before basting

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