Memphis Dry Rub

READY IN: 4hrs 15minsYIELD: 2 Racks

INGREDIENTS

  • 1 12 cupsturbinado sugar
  • 13 cuppaprika
  • 14 cupchili powder
  • 13 cupkosher salt
  • 1teaspoonblack pepper
  • 1teaspoonground cumin
  • 2teaspoonsdry mustard
  • 1 12 teaspoonscayenne pepper
  • 2tablespoonsgranulated garlic
  • 1tablespoononion powder
  • NUTRITION INFO

    Serving Size: 1 (50) g

    Servings Per Recipe:4

    Calories: 81

    Calories from Fat 26 g 33 %

    Total Fat 3 g 4 %

    Saturated Fat 0.5 g 2 %

    Cholesterol 0 mg 0 %

    Sodium 9566.2 mg 398 %

    Total Carbohydrate15.1 g 5 %

    Dietary Fiber 7.2 g 28 %

    Sugars 1.9 g 7 %

    Protein 3.9 g 7 %

    DIRECTIONS

  • 1. Smoke at 250°F for 2 hours.
  • 2. Wrap in tin foil with brown sugar, Memphis Dry Rub applied front and back along with honey and apple juice.
  • 3. Place back on the grill at 250°F for about 2 hours.
  • 4. Ribs are ready when the meat pulls nicely from the bone.
  • Pork Loin Back Ribs aka Baby Back Ribs are cut above the loin muscle located on the back of the pig. The ribs are shorter and more tender than their spare rib counterparts. People who prefer baby backs also like the thickness of the meat compared to spare ribs. All in all, think of baby backs as short and stocky while spare ribs are long and lean.
  • https://www.youtube.com/watch?v=TXUmQfamyh4.
  • Source: Read Full Article