Memphis Dry Rub for Pork (Oven)

[vagreys]

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".

[SausageBoy]

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.

[vagreys]

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.

[grisell]

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

[SausageBoy]

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

Raw Sugar

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

[grisell]

Ok, thanks.

[grisell]

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

Is that Fahrenheit or Celsius?

[ericrice]

Has to be Fahrenheit

[grisell]

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...?

[tommix]

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.

[ericrice]

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!!

[SausageBoy]

225° F is the magic BBQ temperature.

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

[grisell]

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

[grisell]

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

[ericrice]

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

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...