Try this Memphis-Style Dry BBQ Rub for Ribs recipe
- Carbohydrate 41.8168742397777 g
- Cholesterol 0 mg
- Fat 11.1908584632134 g
- Fiber 25.887462429616 g
- Protein 12.1825234633865 g
- Saturated Fat 1.54062000033106 g
- Serving Size 1 1 Serving (98g)
- Sodium 7010.98051118483 mg
- Sugar 15.9294118101617 g
- Trans Fat 1.12916746181367 g
- Calories 241 calories
Step-by-step
- Mix together and rub on meat a couple of hours before cooking.
When available cooking time is strictly limited to a couple of hours, wet marinades fail to penetrate dense muscle fibers effectively. Dry rubs solve this limitation by drawing surface moisture through osmosis, dissolving spice compounds into a concentrated surface brine that adheres securely to the meat.
Paprika forms the structural base, providing both color and bulk, while ground red pepper delivers capsaicin-driven heat that fat-soluble compounds help distribute evenly across the palate. Dry mustard powder introduces allyl isothiocyanate, adding a sharp pungency that cuts through rich proteins, and garlic salt supplies sodium to begin breaking down surface muscle proteins during the resting phase. Allowing the blended spices to rest on the meat for at least two hours facilitates adequate moisture extraction.
Historically rooted in the dry-rib traditions of Tennessee barbecue competitions, this blend omits sugar entirely to prevent burning at temperatures exceeding 275 degrees Fahrenheit. Adjusting the ground red pepper quantity allows customization of heat levels without altering the underlying chemical ratios of salt and aromatics.
