George Siu, co-owner of BBQ mecca Memphis Blues, reveals his secret (well, not anymore) dry rub
"This is the master 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 in salad dressings."
Michael is a graduate from the BCIT Broadcast Journalism program and the former associate editor of BCLiving. When he’s not gaming, he’s watching sports, practicing yoga or enjoying a potent potable.
Memphis Blues' All-Purpose Dry Rub Recipe
George Siu, co-owner of BBQ mecca Memphis Blues, reveals his secret (well, not anymore) dry rub
"This is the master 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 in salad dressings."
Makes 4 cups:
Now that you've got the recipe, take a look at George's barbecuing tips.
Michael is a graduate from the BCIT Broadcast Journalism program and the former associate editor of BCLiving. When he’s not gaming, he’s watching sports, practicing yoga or enjoying a potent potable.
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