Page 95 - Amazing Ribs - Book

Meathead’s Memphis Dust
If you’ve ever enjoyed true Memphis barbecue at world fa- mous joints like Paynes, Cozy Corner, Rendezvous, Corky’s,
or the Bar-B-Q Shop then you know that the “go-to” dish is Memphis dry rub ribs. Unlike BBQ ribs in other parts of the country that are slathered in sauce, Memphis-style ribs are dressed with nothing more than a flavorful spice blend that lets the perfectly smoked meat shine through. In Memphis they season the meat with the rub before smoking then apply a second light coating just before serving. Or as the rack of ribs once said to a famous Memphian, perhaps inspiring a song: Rub Me Tender, Rub Me True.
The fun part about making rubs is the fact that you can add or subtract ingredients in order to suit your own taste. For exam- ple, this recipe has no chile heat in it because some people just can’t take it. But we almost always add some.
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