A Great New Dinner Recipe
Posted by Valerie Bybee
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.