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 Our local Falcon likes my BBQing too! |
Add a photoAwesome Dry Rub I received years ago from a friend who lives in Memphis. His family recipe. I had to swap my award winning chili recipe with him before he agreed to fork it over! :-)
Great on Baby Back ribs and pork butt, but could work with beef as well. I like to cook low and slow in my smoker, but you could use just a well in a propane BBQ with a higher temp and shorter cook time. Don't forget to use your smoker box on the propane grill! All about your personal taste. I highly recommend you try this one!
Ingredients
- 6 tablespoons of packed light brown sugar
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons course salt
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon freshly cracked black pepper
- 1/4-1/2 teaspoon of cayenne pepper
- Basting Sauce:
- 1/4 cup packed light brown sugar
- 1-1/2 tablespoons Memphis Dry Rub
- 2 cups red wine vinegar
- 2 cups water
- 1/4 cup worchestershire sauce
- 1 tablespoon hot sauce
- 2 teaspoons black pepper
- 1 teaspoon chili powder
Directions
- Mix together and place in an airtight container. Will keep for several months. Rub the meat generously, wrap in plastic and refrigerate for at least 8 hours. Less is OK, but 8 or more is better
- Basting Sauce:
- Use this after the first 30 minutes of smoking. Baste every hour each time turning the ribs before basting
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 300mg | 9% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 24.68g | 16% |
| Protein 1.25g | 2% |
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