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)
