Don’t “rub” the meat, or it will pull the seasoning off the meat and make it clump. Use the palm of your hand to push the rub into the meat gently. Once the oil is on the ribs, season liberally with the Memphis dry rub. While I usually coat my ribs in mustard, these Memphis-style ribs are different and best with oil. When preparing your ribs, begin by slathering the ribs on all sides with vegetable oil. While it can last quite long in your pantry, I highly recommend using it in less than 4 weeks for the best flavor. The longer you store this rub, the more you lose the potency of the seasonings. I like to store my rubs in these glass spice bottles to keep my pantry organized. You can store this dry rub in a sealed container for several weeks. Once you have all your ingredients, mix them in a bowl using a whisk or a fork to break up any clumps. Full ingredient amounts are available in the printable recipe card below. Here’s everything you’ll need to assemble to make this dry rub. This salt is a flat, almost flaky salt with a great flavor. I like to use Morton kosher salt in all my rubs. The dry ribs are dusted with another sprinkling of this awesome rub right before being served, so having a great rub is the most important thing.įor best results, use freshly ground black pepper and coarse kosher salt. They serve their ribs wet (with sauce) or dry (no sauce). Memphis dry rubs are very, very important because in Memphis, the rub often stands on its own. Mine leans into herbs and seasonings that contribute a balance to the sweet and saltiness. Every pit master in Memphis has their own take on the flavors and spices that make up their rubs. From there, it is all up to individual taste. Most have brown sugar, paprika, salt, and pepper. Memphis rubs are traditionally slightly sweet with a great savory and earthy flavor profile. ![]() Nine herbs and spices come together to make for a rub that holds its own without overpowering that gorgeous smoky flavor of the meat. My recipe for Memphis Dry Rub is the ultimate rub to provide a balance of sweet and salty flavors to your smoked meats. ![]() Jump to Recipe Jump to Video Print Recipe
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |