For the grilling portion of the big BBQ of 2011, Garrett was in charge of the meats. A buddy of his swears this is the best rub for Memphis-style ribs.
In a bowl combine:
- 1/4 c. paprika
- 1 1/2 T. Freshly ground black pepper
- 1 1/2 T. firmly packed dark brown sugar
- 1 T. salt
- 1 1/2 tsp. celery salt
- 1 1/2 tsp. cayenne pepper
- 1 1/2 tsp. dry mustard
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. ground cumin
Use on 4 to 6 pounds of ribs.
We omitted the dry mustard this recipe lists – only because the dry mustard in the cupboard was next to a bag of curry. We did not want a curry flavored rub! We cut the recipe in half and used it on one rack of rib and a three-pound pork roast. There was still at least half a cup left over.
Recipe rating:
Food Snob 