"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Harry's Memphis Rib Rub & Mopping Sauce Recipe

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This recipe for Harry's Memphis Rib Rub & Mopping Sauce, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, October 3, 2008


2/3 cup paprika
2 tablespoon firmly packed dark brown sugar
1 tablespoon white sugar
2 teaspoons Kosher salt
2 teaspoons accent
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons chili powder
1 tablespoon cumin

1 cup apple cider vinegar
1 cup apple juice
2 tablespoons Memphis Rib Rub
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon lemon juice
2 tablespoons Louisiana hot sauce

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours or overnight.

Combine all ingredients. Store in an airtight container. Apply to ribs while they are smoking repeatedly in small amounts. You don't want to wash the ribs down, but lightly apply to keep the surface moist.

1. Brown sugar, hot sauce, apple juice and honey spread on heavy duty foil. Place ribs on top and seal tightly.
2. Trim or pull membrane from back or score with knife.
3. Rub with yellow mustard; flavor enhancer and glue forrub to stick.
4. Put mopping sauce in a spray bottle.

Personal Notes:
Personal Notes:
3-2-1 method
3 hours on smoker (mix of hickory and apple wood)
2 hours wrapped in aluminum foil in 225 degree oven
1 hour (30 minutes each side) with sauce




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