Probably 10 years ago, I started using Meathead’s Memphis Dust, fondly known to many as MMD. Over the years, I made a few changes to it, enough so that I think I can call this version “Eric’s Rib Rub”. Still layers of sweet and savory in it, but a few […]
This rub was created to give pork and beef a “south of the border” flair when smoking.
Overview Got this originally from Sitka Salmon Shares. Made some adjustments to my preferred flavor profiles. Notes This rub has salt in it. If you are used to dry brining beef ahead of time, bear that in mind. I would recommend not dry brining if using this rub. This goes […]
Great rub for steaks, brisket, chuck roast, short ribs.