If you are looking for the perfect representation of Memphis flavor, this dry rub is exactly that. A perfect mixture of brown sugar and paprika, plus a few Dzsecretdz spices make this dry rub a favorite. Use with Basic Vinegar Mop (recipe follows), if desired. Yields approximately 2 cups
Ingredients:…¾ cup brown sugar, firmly packed …‘½ cup paprika …¼ cup salt* …2 tablespoons garlic powder …2 tablespoons onion powder …2 tablespoons ground ginger …1 tablespoon ground mustard seed …1 tablespoon celery salt …1 teaspoon cayenne powder …1 sprig fresh rosemary
*A note regarding the salt. Salt is important to the taste of the final grilled meat dish. If you are trying to limit your salt intake, eliminate the salt from the rub recipe and instead lightly sprinkle the meat with salt before applying the rub.
Directions:…Add the brown sugar to a medium-sized bowl. Break up the brown sugar, especially any large clumps.
Add the paprika and salt to the brown sugar. Mix with a fork until the ingredients are well incorporated.
Add the remaining ingredients, except for the fresh rosemary, to the bowl. Mix until the ingredients are well blended and the brown sugar base is as clump free and fine in texture as possible.
Place rosemary sprig in a jar with an airtight lid. Pour rub into the jar, over the rosemary sprig. Cover tightly and store in a cool, dry place.
If using immediately, use the rosemary sprig to infuse the meat with flavor on the grill by either placing the sprig directly onto the charcoal for several minutes or by brushing the meat with sprig periodically while grilling.
Brown sugar has a tendency to clump and harden over time. It may be necessary to break up the rub and mix thoroughly before use. If hard clumps form, place the rub in the microwave for 15 seconds or in a low heat oven for 10 minutes, just enough to warm the brown sugar and make it softer.