Memphis Dry Rub for Pork (Oven)

Memphis Dry Rub for Pork (Oven)

Postby vagreys » Fri Jan 13, 2012 5:08 am

Memphis Dry Rub for Pork (Oven)

1 tablespoon whole cumin
1/4 cup sweet smoked paprika
3 tablespoons turbinado sugar
2 tablespoons chili powder
1 tablespoon coarsely ground black pepper
3/4 teaspoon hot smoked paprika
1 tablespoon minced garlic
1 tablespoon kosher salt

Toast the cumin. Grind fine. Mix cumin, sweet paprika, sugar, chili powder, pepper and hot paprika. Mash garlic and salt. Mix in.

Remove the membrane from the bone side of the ribs.

For each slab of ribs, rub both sides using about 2 to 3 tablespoons of dry rub. I rub about 2 tablespoons on the meat side, and 1 tablespoon on the bone side. Wrap and refrigerate overnight if possible.

Cook ribs -- on foil-lined pans -- in oven at 225ºF. Allow two hours per pound (US-style spareribs) or about 1-1/2 hours per pound (US-style loin back ribs) , calculated on the largest slab.

Half an hour to one hour before ribs are done, coat top surfaces with remaining dry rub. Continue cooking until meat pulls back uniformly from the bone ends by 1/4" to 3/8".
Last edited by vagreys on Thu Mar 01, 2012 4:04 pm, edited 1 time in total.
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1620
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Postby SausageBoy » Fri Jan 13, 2012 5:13 am

This is timely, I was researching Memphis rubs earlier tonight.

I ran across this one....
This is allegedly from Central BBQ in Memphis.

Looks like the granulated onion and garlic are the only major differences.

http://www.foodnetwork.com/recipes/bbq- ... index.html

I'll give them both a try.



8)
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

Postby vagreys » Fri Jan 13, 2012 5:50 am

That's interesting! The one I use was my grandfather's recipe, and I've been using it for over 30 years. The foundation for my attempt at a Rendezvous-style rub was based on this one. I created two versions, one for the oven that uses smoked Spanish paprika, and one for the smoker that uses sweet Hungarian paprika and cayenne or hot Hungarian paprika. I also am a big fan of granulated garlic in the smoker, because so much of the fresh garlic character is lost in hours and hours of low and slow, smokey cooking.
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1620
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Postby grisell » Fri Jan 13, 2012 10:08 am

Sounds like something I would like to try. What is turbinado sugar?
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby SausageBoy » Fri Jan 13, 2012 2:06 pm

grisell wrote:Sounds like something I would like to try. What is turbinado sugar?


Raw Sugar

http://bakingbites.com/2008/01/what-are ... do-sugars/

8)
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

Postby grisell » Sat Jan 14, 2012 7:11 pm

Ok, thanks.
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Re: Memphis Dry Rub for Pork (Oven)

Postby grisell » Tue Feb 28, 2012 10:54 am

vagreys wrote:[---]
Cook ribs -- on foil-lined pans -- in oven at 225º.
[---]


Is that Fahrenheit or Celsius?
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby ericrice » Tue Feb 28, 2012 1:11 pm

Has to be Fahrenheit
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?

Eric
ericrice
Registered Member
 
Posts: 197
Joined: Fri Jan 06, 2012 2:55 pm
Location: Philadelphia

Postby grisell » Tue Feb 28, 2012 2:39 pm

Really? :? I use to run my ribs in 200 C. That's 392 F. Will they get any colour at such a low temp as 225 F/107 C? That's close to steaming temperature. On the other hand, with that amount of sugar, they would probably get burnt after 1½ hours at 225 C(?). Or...? :?
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby tommix » Tue Feb 28, 2012 2:59 pm

I am sure that vagreys means 225 degrees F. Low and slow is the way to go so that the ribs don't dry out and burn and they get real tender that way. Of course, on the other hand I could be full of it. :lol:
tommix
Registered Member
 
Posts: 233
Joined: Sun Jul 17, 2011 2:05 pm
Location: Central California

Postby ericrice » Tue Feb 28, 2012 3:00 pm

We'll have to let Vagreys confirm then. Although I know there have been articles promoting higher temps for ribs and shoulder, most, at least in the states are low and slow, in the 200-250 range. Shoot, February and cold here and now I'm really in the mood to smoke some ribs - hurry up April!!
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?

Eric
ericrice
Registered Member
 
Posts: 197
Joined: Fri Jan 06, 2012 2:55 pm
Location: Philadelphia

Postby SausageBoy » Tue Feb 28, 2012 3:32 pm

225° F is the magic BBQ temperature.

225° C (437° F) is the magic 'charred cinder' temperature!! LOL



8)
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

Postby grisell » Tue Feb 28, 2012 4:24 pm

Okay! I'll give it a try, then. The American way... :D
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby grisell » Tue Feb 28, 2012 6:06 pm

How do you recommend to serve them? With barbeque sauce? French fries? Corncobs?
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby ericrice » Tue Feb 28, 2012 6:24 pm

French fries, corn on the cob, grilled veggies, all great. Me, once I make them I skip the sides to leave more room for more ribs :D

Sauce is a bit optional around here and a hotly debated topic (with or without)- I usually use a dry rub and a thin layer of BBQ sauce with more sauce available for those who want it.

Again, talk to 10 folks you'll probably get 10 different opinions...
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?

Eric
ericrice
Registered Member
 
Posts: 197
Joined: Fri Jan 06, 2012 2:55 pm
Location: Philadelphia

Next

Return to rubs, marinades and brines

Who is online

Users browsing this forum: No registered users and 1 guest