Memphis Dry Rub

While Kimber and I were waiting for our ribs to finish cooking on the grill this evening, a sister form our ward came up and started talking with us. As we were talking, she mentioned that her husband had bought a ton of pork recently, and she didn't know what to do with it. Here's a dry rub recipe that Kimber and I love.

1 1/2 teaspoons whole black peppercorn

1 1/2 teaspoons mustard seed

1 1/2 teaspoons paprika

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/4 teaspoon cayenne pepper

pork chops

Start by adding the peppercorn and mustard seed to a spice grinder. Pulse the spices until they are coarsely ground. If you don't have spice grinder, a plastic baggy and meat tenderizer will do the trick as well (this is a good way to relieve some stress from work, school, children, etc). Add the remaining ingredients and mix well. The spices make enough rub for approximately 6 pork chops.

Lightly oil the pork chops and press the rub onto the meat. You're hands are going to get dirty but that's half the fun. Grill the meat for approximately 8-10 minutes over direct medium heat. Remove the pork from the grill and let it rest for a couple of minutes. Serve the pork with your favorite BBQ sauce.