Meathead's Memphis Dust
Author: Meathead Goldwyn
Recipe type: rub
Cuisine: BBQ
Prep time:
Total time:
Serves: 1 cup
- ¼ cup dark brown sugar (lightly packed)
- ¼ granulated sugar
- 2 tablespoons + 2 teaspoons paprika
- 1 tablespoon + 1 teaspoon garlic powder
- 2 teaspoons fresh ground black pepper
- 2 teaspoons ground ginger
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- ½ teaspoon crushed dried rosemary
- Combine all ingredients in a bowl.
- Crush up the rosemary leaves with fingers as they go into the bowl.
- Smush any sugar lumps out with a fork against the side of the bowl.
Recipe by Adventures in BBQ at https://adventuresinbbq.com/pork-belly-burnt-ends/
3.5.3251