Meathead's Memphis Dust

🥘 Ingredients

• american paprika
  1/2 cup
• garlic powder
  1/4 cup
• ground black pepper
  2 tablespoons
• onion powder
  2 tablespoons
• powder (ground ginger, rosemary)
  2 tablespoons, 2 teaspoons
• sugar (dark brown, firmly packed, white)
  1 1/2 cup

🍳 Cookware

• bowl
• baking sheet

1. 1

   Gather ground black pepper , american paprika , garlic powder , onion powder .

   ground black pepper: 2 tablespoons, american paprika: 1/2 cup, garlic powder: 1/4 cup, onion powder: 2 tablespoons
2. 2

   Mix the ingredients thoroughly in a bowl . If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F oven for ⏱️ 15 minutes to drive off moisture. No hotter or the sugar can burn.

   sugar: 3/4 cup (dark brown, firmly packed), sugar: 3/4 cup (white)
3. 3

   If you have time, sprinkle on 1/2 teaspoon of kosher salt per pound of meat up to ⏱️ 12 hours in advance. For most meats, wet the surface of the meat with water and sprinkle just enough Meathead's Memphis Dust on to color it. Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, perhaps 1 to 2 tablespoons per slab of St. Louis Cut (Center Cut) and a bit less for baby backs. To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle.

   powder: 2 tablespoons (ground ginger), powder: 2 teaspoons (rosemary)