Wednesday, January 5, 2011

Memphis-Style Rub

Last night, I grabbed some thick, boneless pork chops out of the freezer, thinking it would fun to grill. We love grilling no matter what the weather is like. My husband is more than happy to stand outside in a blizzard if he can fire up the grill and cook us up some meat.

I did a little internet trolling for a good, homemade rub for the chops and came across this on a forum. The person who submitted it only said that he found it in a Memphis BBQ cookbook. Hence the name.

Memphis-Style Rub

1/4 c paprika
2 Tbl garlic salt
1 Tbl fresh-ground black pepper
2 Tbl brown sugar
1 Tbl onion powder
1 Tbl dried oregano
1 Tbl dry mustard
1-1/2 tsp cayenne pepper

Mix all ingredients together. If you choose to mix with your hands, I suggest that you make sure you don't have any cuts. Some of these spices can burn.

Coat each piece of meat with the rub on all sides. Put in a baggie or air-tight container and chill for at least two hours.

Fire up the barbie and grill until the meat is done to your liking. When cooking pork or chicken, be sure to cook the meat thoroughly.

We decided to top the chops off with some sauteed mushrooms.

You've probably noticed that we eat a lot of green beans at our home. They are my favorite food. I don't do a lot of fancy things with beans, just steam or open a can. Delicious.

We were more than happy with how these turned out.

If you have a rub that you love to use, please let me know.

One Crazy Girl's notes: You can store the extra rub in an air-tight container for up to six months.

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