
Meathead’s Memphis Dust
This is another recipe I got from Amazing Ribs. It’s my go to rub for pork, but I’ve had some success using it on chicken in the past as well.
Print PinIngredients
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 cup kosher salt
- 1/4 cup garlic powder
- 3 tbsp black peppercorns cracked
- 2 tbsp ground ginger powder
- 2 tbsp onion powder
- 2 tsp rosemary powder
Instructions
- This is pretty simple… 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 250°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.