Memphis Dust Question

[Dewesq55]

Does anybody still have the OLD Memphis Dust recipe with salt in it? If so, I'd like to know how much salt was in a batch. I'm starting to drift towards using salted rubs for dry brining and I'd like to mix up a batch of MMD with salt. Thanks.

[Davek8282]

Wasn't sure Dewesq55 but I did keep a copy of the original MMD recipe.



Memphis Dust Recipe

Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

[Dewesq55]

This is great! Thanks Davek8282

[Skip]

David, this is another very good homemade rub that is Salty & Sugary that I use a lot on pork and chicken. Huskee's Rib Rub.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/rubs-seasonings-marinades-injections-brines-batters-and-paste-recipes/1585-huskee-s-rib-rub-recipe

[Dewesq55]

Thanks, Skip . I have this recipe.