Memphis Dry Rub for Pork (Smoker)
Posted: Thu Mar 01, 2012 4:02 pmMemphis Dry Rub for Pork (Smoker)
1 tablespoon whole cumin
1/4 cup sweet paprika
3 tablespoons turbinado sugar
2 tablespoons chili powder
1 tablespoon coarsely ground black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons granulated garlic
1 tablespoon kosher salt
Toast the cumin. Grind fine. Combine ingredients and mix well.
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.
Hot smoke in the smoker at 225ºF with light smoke. 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".
Note: this rub differs from the oven version in that it does not use smoked paprika, substitutes cayenne for hot smoked paprika, and substitutes granulated garlic for fresh garlic. In my experience, the granulated garlic holds up better than fresh in the smoker over the long cooking time. You can do the garlic and salt paste, as in the oven version, of course.
1 tablespoon whole cumin
1/4 cup sweet paprika
3 tablespoons turbinado sugar
2 tablespoons chili powder
1 tablespoon coarsely ground black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons granulated garlic
1 tablespoon kosher salt
Toast the cumin. Grind fine. Combine ingredients and mix well.
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.
Hot smoke in the smoker at 225ºF with light smoke. 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".
Note: this rub differs from the oven version in that it does not use smoked paprika, substitutes cayenne for hot smoked paprika, and substitutes granulated garlic for fresh garlic. In my experience, the granulated garlic holds up better than fresh in the smoker over the long cooking time. You can do the garlic and salt paste, as in the oven version, of course.