Meathead's Memphis Dust Rub

A versatile all-purpose pork rub formulated for flavor, color, and crust formation when cooked at low temperatures. Works on chicken, fish, and vegetables too.

Ingredients

Instructions

  1. Prepare rosemary: Grind rosemary leaves into powder using mortar and pestle, coffee grinder, or blender.

  2. Mix: Combine all ingredients thoroughly in a bowl. Crumble any sugar lumps by hand or with a fork.

  3. Apply: Use 2 tablespoons per slab of ribs. Dampen meat surface and coat evenly (meat should still show through the rub).

  4. Store: Keep in tight jar or zipper bag for months. If clumping occurs, chop up or dry in 225°F oven for 15 minutes.

Notes

Important - No salt in rub:

  • This recipe contains no salt by design
  • Add ½ tsp Morton Coarse Kosher Salt per pound of meat up to 12 hours before cooking
  • Salt separately allows for better control and penetration

Usage tips:

  • Use 2 tablespoons of rub per slab of ribs
  • Dampen the meat surface before applying (helps rub adhere)
  • Don't coat too heavily - meat should still be visible through the rub
  • Try the recipe as written the first time before modifying

For whole hog over direct heat:

  • Omit the sugars to prevent burning
  • Sugar is important for low-and-slow cooking (color, crust, flavor)

Storage:

  • Keeps for months in airtight container
  • If it clumps, break it up or dry in low oven (225°F for 15 minutes)

What to use it on:

  • Pork ribs (the classic use)
  • Pork shoulder/butt
  • Chicken (whole or parts)
  • Fish (especially salmon)
  • Vegetables for grilling

Variations:

  • Recipe is designed for low-and-slow cooking where sugar enhances color and crust
  • Author recommends trying as written first before adjusting

Source

From Amazing Ribs by Meathead Goldwyn

Prep: 15 min Servings: Makes about 2½ cups (enough for ~24 slabs of ribs)