Memphis Blues Dry Rub

Well, the BBQ weather is here and time to fire up the grill!! I found this in Memphis Blues cookbook by George Siu and Park Heffelfinger. Lots of fantastic recipes in this book. You must pick one up for summertime cooking!

From the cookbook:

A dry rub is a mix of herbs and spices rubbed on a cut of meat before it’s barbecued. Some people rub the night before and refrigerate, while others rub just before they put the meat in the pit. The choice is yours.

There are two purposes of the rub: one is to season the meat, and two is to form a protective crust on the surface of the meat to avoid mosture loss while cooking. The dark brown crust that forms, called the “bark,” actually keeps the meat juices on the inside.

ALL-PURPOSE DRY RUB

This is the classic, master dry rub that we use at the restaurant. You’ll see it in the beans, pork, catfish breading, shrimp, and on our french fries. Try it on homemade snacks, like spiced nuts or popcorn, or on a variety of salads and dresseings. Use your imagination! For an average family barbecue, you’ll only need 1-2 cups (250-500 mL). However, because this keeps well, you can use the leftovers in a lot of other recipes, we have included a recipes that makes extra. (Makes 4 cups).

1 cup (250mL) dried parsley
1 cup (250mL) sugar
1 cup (250mL) Lawry’s Seasoned Salt
3 Tbsp (45mL) ground black pepper
3 Tbsp (45mL) garlic powder
3 Tbsp (45mL) onion powder
3 Tbsp (45mL) dried oregano
3 Tbsp (45mL) sweet paprika
1 Tbsp (15mL) mild mustard powder
1 Tbsp (15mL) celery salt
a pinch of cayenne pepper

Combine all the ingredients in a mixing bowl with a whisk. Make sure there are no clumps. Store any leftover rub in an airtight container in the cupboard for up to 6 months. Use on pork, chicken, turkey, or fish.