A sweet rub, great for pork.
- 4th June 2019
- Enough to store in a large jar, will last forever.
- Print this
Ingredients
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
Directions
- Step 1
- Simply mix all the ingredients thoroughly in a large bowl.
About this Recipe
All credit for this recipe goes to Meathead Goldwyn who runs AmazingRibs.com – He does a much better job than I ever could of explaining the origins of the recipe and why he uses the ingredients he does. Check out his brilliant website here: Memphis Meat Dust on amazingribs.com
How to use Memphis Meat Dust
This is a sweet rub, containing lots of sugar, which means it’ll work really well with pork dishes but dot so well with beef (unless you’re cooking a sweet beef dish like beef burnt ends).
You can rub pretty much any cut with it before chucking it on the smoker or BBQ. I use it to cover baby back ribs and pork butt (pork shoulder in the UK) when making pulled pork.