MARCH/APRIL 2005
Add Comment (0)Memphis Dry Rub
The most important thing about a dry rub is that you’re enhancing the meat’s own flavor, not overpowering it. Most rubs have a lot of salt and sugar, which you complement with your own spices- it’s almost like a science project. With the chili powder and cayenne, ours has a Texas taste to it. Re-apply the rub before you serve it, especially with ribs. That makes them truly Memphis style.
6 tablespoons paprika
4 tablespoons dark chili powder
3 tablespoons granulated brown sugar
2 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon MSG (optional)
1/2 tablespoon salt
1/2 tablespoon cinnamon
1/2 tablespoon cumin
1/4 tablespoon cayenne
Mix together and coat the ribs on the meat side before and after cooking.
