Meathead’s Memphis Dust began as a pork rub back in 2001, and many competition teams have won big bucks with it on their ribs and pulled pork. Readers and I have been using it for everything from poultry to smoked salmon, with celery stuffed with cream cheese, on the rim of Bloody Marys, and even on popcorn. Therefore, I hereby christen it an all-purpose rub.
Total time: 15 minutes
Makes 2 1/2 cups
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup granulated white sugar
- 1/2 cup mild paprika
- 1/4 cup garlic powder
- 2 tablespoons medium-grind black pepper
- 2 tablespoons ground ginger
- 2 tablespoons onion powder
- 2 teaspoons ground rosemary (see Note)
Blend all the ingredients together in a bowl. Store in a dark place.
To Use: Dry brine your meat at least 1 hour in advance; more if it is thick. Pat the surface with wet hands or a wet paper towel to help the rub stick. Apply about 1 teaspoon per 4-by-6 inches of surface.
Rosemary Note: Several readers tell me they hate rosemary and leave it out. Trust me, it hides in the background and you will never know it is there. It is subtle and important in this blend. Substitute dried thyme or oregano if you must, but I think rosemary is the best choice. Just grind the rosemary leaves in a mortar and pestle or in a coffee grinder or a blender. It will take 2 to 3 tablespoons of leaves to make 2 teaspoons of powder.
Recipes excerpted from “The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes” copyright 2025 by AmazingRibs.com. Photography copyright 2025 by AmazingRibs.com. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
