A Great New Dinner Recipe

During General Conference, I became a brave woman and fixed real BBQ baby back ribs on the grill, with the smoked wood and everything.  It was quite the process but turned out sooooo delicious.  I found a great website that has a fantastic array of recipes and ideas for barbequing.  My favorite recipe I found was for their Memphis Dust.  This is the rub that I used to flavor my ribs with.  Mmmm, I thought, until I tried this rub on chicken.  Oh man was my whole family in heaven!!!!!  It was made for chicken.  Wow!  I can’t say enough of how good it was.  I wanted to share this recipe with you.  You will make a quart size bag of the rub with this recipe but boy is it worth it!  Side note:  Everything in here is important, so don’t leave any ingredient out or try to substitute.

Memphis Dust Recipe

Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary, ground to a powder

Keep it stored tight in a bag in a dark place.  You can’t go wrong with this rub.

Posted on October 14, 2009, in Recipes, Step Eight and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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