Memphis BBQ Company Rub

[Pork Belly]

Memphis BBQ Co. Basic Rub

1 cup Turbinado Sugar (ground fine)
1/2 cup white sugar
1/2 cup Kosher salt
1 tablespoon onion powder
2 tablespoon granulated garlic
1 1/2 teaspoons cayenne
1 teaspoon finely ground blk pepper
2 teaspoons dry mustard
1/4 cup light chili powder
1 ts. ground cumin
1/4 cup +2 tbl paprika

Competition Rub
1 cup turbinado sugar
5 cups basic rub
1/2 cup light chili powder
1/4 cup granulated garlic
1 teaspoon cayenne

 

[DivotMaker]

I'm gonna have to try that basic rub - looks damn good!

 

[gregbooras]

Memphis BBQ Co. Basic Rub

1 cup Turbinado Sugar (ground fine)
1/2 cup white sugar
1/2 cup Kosher salt
1 tablespoon onion powder
2 tablespoon granulated garlic
1 1/2 teaspoons cayenne
1 teaspoon finely ground blk pepper
2 teaspoons dry mustard
1/4 cup light chili powder
1 ts. ground cumin
1/4 cup +2 tbl paprika

Competition Rub
1 cup turbinado sugar
5 cups basic rub
1/2 cup light chili powder
1/4 cup granulated garlic
1 teaspoon cayenne

Question on the sugar, so do you use the Turbinado sugar to get the brown sugar effect and the white sugar just for the sweetness?

Greg

 

[OFFSHORE GINGER]

I'm gonna have to try that basic rub - looks damn good!

Same here , and yes it looks damn..................good .

 

[Pork Belly]

In the video clip I posted, the owner of Memphis BBQ Co. says the turbonado caramelizes better but grinding it fine reduces the grit and granular texture.

 

[gregbooras]

Thanks Brian,

I missed the post on the video, I will give it a try and see how it works out.

Greg

 

[Carp210]

That is very impressive.  Three times in a row they were 1st place in ribs at Memphis in May. (2010,2011,2012)
This recipe goes in my to do pile. Thanks for sharing.

 

[pargolfr2003]

I usually buy my rub because I like trying different kinds but I can't argue with the success of the Memphis bbq company. 3 titles in row at Memphis in May is definitely proof they're doing something right. I will definitely be throwing down on this recipe.

 

[Barrel99]

I keep this rub on hand at all times now with several other homemade rubs. It's very good on everything. I think I might try brown sugar instead of the ground turbinado next time for comparison.

 

[pargolfr2003]

Arnie I'll probably use Brown sugar too...mostly because I'm not really sure what turbinado is or where I'd find it. I'd never even heard of it until I started reading this forum.

 

[gregbooras]

Arnie I'll probably use Brown sugar too...mostly because I'm not really sure what turbinado is or where I'd find it. I'd never even heard of it until I started reading this forum.

Tim,

Turbinado is cane sugar extract (look for sugar in the raw) this sugar is light brown and is minimally refined. You can find it in most grocery stores.
I use both Turbinado and instead of brown sugar I use Domino Sugar pure cane sugar pourable. The advantage to the domino sugar is that is does not clump.

Greg

 

[Pork Belly]

I found "Organic" Sugar in Costco next to the Sugar in the Raw. It has a finer texture and slightly lighter color than sugar in the raw. The Costco Organic is a great deal cheaper and I don't have to grind it fine.

 

[gregbooras]

I found "Organic" Sugar in Costco next to the Sugar in the Raw. It has a finer texture and slightly lighter color than sugar in the raw. The Costco Organic is a great deal cheaper and I don't have to grind it fine.

Brian,

Excellent, I will check Costco next time I am there, it would be nice not to have to grind a large batch!

Greg

 

[Barrel99]

White sugar, Turbinado and brown sugar are different. Molasses is a by- product of sugar processing. Turbinado is brown because the molasses in a relative small quantity is released when it is dried in a turbine (actually centrifugally forced ...hence "Turbinado"). White sugar is completely refined meaning anything good including molasses, is removed during the process. Brown sugar is white sugar with molasses added back to it in larger quantities than would occur naturally. This is a way for manufacturers to control the amount of molasses. That being said, molasses adds a different flavor profile and also creates a nice bark.

That is the lesson for today.

Personally, I hardly ever use white sugar unless a recipe calls for it.

 

[DivotMaker]

When I use brown sugar, I always prefer the dark variety - more molasses!  A little white sugar in a rub helps get an even better bark, though!

 

[Barrel99]

I like the dark also. Next time I am going to try mixing all three and see how that works.

 

[swthorpe]

Experimentation is a beautiful thing!  Let us know what you think of it.

 

[DivotMaker]

I got the proof of the white sugar boost to the bark from Memphis Dust.  Not real partial to the rub flavor, but boy, did it make a nice bark!  Only difference is the white sugar!  I've also read about white sugar caramelizing better than brown, in rubs.

 

[Barrel99]

I use Memphis Dust also. It does leave a nice bark but honestly I haven't taken notice that it is more than some other rubs. I have also read that the white does help with the bark because it caramelizes faster than brown. I will have to watch it more closely.

 

[DivotMaker]

I use Memphis Dust also. It does leave a nice bark but honestly I haven't taken notice that it is more than some other rubs. I have also read that the white does help with the bark because it caramelizes faster than brown. I will have to watch it more closely.

It's a darker bark than I get with Famous Dave's Rib Rub, but sure doesn't have as much flavor.