Sort ingredients
marcush
QR Code
Listen
Pdf
Mix the ingredients thoroughly in a bowl.
If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork.
If you store the rub in a tight jar, you can keep it for months.
If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F (107.2°C) oven for 15 minutes to drive off moisture.
Since our rub recipes contain no salt, we recommend you sprinkle on ½ teaspoon of Morton Coarse Kosher Salt per pound of meat up to 12 hours in advance.
For most meats, dampen the surface of the meat with water and sprinkle enough Meathead's Memphis Dust on to coat.
Apply the rub thick enough to make a crunchy crust.
To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing.