Name:   Mack - Subject:   A Little Different Rib Rub.. Date:   3/30/2016 7:04:32 PM

  Meathead's Memphis Dust (copied from AmazingRibs website)

3/4 Cup White Sugar

1/2 Cup Smoked Spanish Paprika

1/4 Cup Garlic Powder

2 Tbsp Black Pepper

2 Tbsp Ground Ginger

2 Tbsp Onion Powder

2 Tspn Rosemary Powder

Ground Chipotle Chile Pepper to taste

Chili Powder to taste

1/2 Cup Brown Sugar (seperate from rub)

Coat ribs with thin coat of olive oil (veg oil/mustard). Sprinkle slab on both sides with sea salt. Sprinkle ribs with thin coating of brown sugar. Sprinkle on the Memphis rub, about 2 Tbsp per side. Rub sugar/rub into ribs both sides. Let stand in fridge for at least 2 hours if possible to form a crust.

Smoke/grill/bake as usual being careful to cook over indirect heat to avoid burning sugars in rub.

This rub has rich flavors that complement pork. It is not intended as a fiery seasoning. I will use this on both chicken and turkey with the addition of maybe a teaspoon each of Thyme and Sage and skip the brown sugar.

Recipe makes a lot. Store in a ZipLok bag or sealed shaker jar.