How to Make Memphis Style Dry Rub and Hollow (BBQ) Sauce

[rdramjet]

For the holler sauce, have you ever tried colored distilled vinegar instead of apple cider vinegar? I know they are similar, but the apple cider is a bit sweeter - would it work to switch apple cider for color distilled or would the sauce lose something? We use CDV a LOT in homemade BBQ sauces around here. THANKS!

[rldel149]

@rdramjet - no, no can't say I have. I use the Apple for the flavor. It lowers the ph without really giving too much bite. It sounds like a good variation though.

[munky40903805]

whats rooster sauce?



[1dragon51]

Thanks again, I have used this on all kinds of food and I have passed this rub on to others. I just have to go and and pick up a few more things for my next batch of this!

[rldel149]

@1dragon51 - I have alternate versions of this rub not released.... maybe someday. The next is less universal tho. More of a strict rib/butt rub.

[KevinMason81]

Hilarious at 5:55 because he sounded like TOMATOR off of cars. (larry the cable guy).

Great recipe!!!

[rldel149]

@KevinMason81 - Oh Lord, please forgive me....

[jocelynn2007]

I want to try this rub ...i want to add sugar to mine how much brown sugar and reg sugar should i use....gonna smoke a brisket ...this weekend....tks

[rldel149]

@jocelynn2007 this recipe doesn't use sugars, but to modify the recipe I'd omit the paprika (it is used for bulk and color) and add 1/4 by volume dark brown sugar.

[1dragon51]

Thanks for sharing this rub, its killer! Its not full of sugar. I have since found many uses for it.

[rldel149]

@1dragon51 Thanks. Yea, that is what started me on with this type originally, no sugar to gum up the grill. It works on popcorn, potato wedges, noodle salad, lots of stuff.

[1dragon51]

This is a killer rub. Thank you I use it for every day cooking too. I really like the fact that its not sugar based. 

[piccanninni]

Ive been searching for a good rub recipe and most of the ones ive seen have far too much sugar and salt. This one looks good so i will give it a try this weekend.

I was wondering why you started sniffing half way in, then you mentioned the pepper powder, then you sneezed. lol it must have made your eyes water. :)

.

[rldel149]

@piccanninni - yep.. red pepper powder dusted in the air and got up the old snozz...

I have varied this recipe a few times: with more salt, red pepper, powdered hickory smoke & subbed Worcestershire for vinegar in the mop sauce. Ian liked that.

The powdered smoke was OK, but the product itself is in a dextrose base & bricks up (solidifies) in the spice container. The same company makes a Worcestershire powder (have some - use them in snack sticks) I'm thinking about testing in the next batch.

[Fathercoffee]

You sound like a old man cartoon character.

[rldel149]

@Fathercoffee "You sound like a old man cartoon character." -- I am an old man...

[Fathercoffee]

@rldel149 I enjoyed your voice my friend. Very unique. :)

[XxDJPURPLExX]

Delicous

[docvader76513]

I used your rub for my first rack of smoked ribs that i ever attempeted and wow, much better than any thing I ever had out of any resturaunt, and Im from Mississippi and live in Texas for the past 5 years,,, the only change i will have to do on my next batch is 1 tsp of Cayenne or mabey just a 1/2 tsp,,, its a perfect spicy for my taste but for my guest,, they loved the taste so much that they powered through the burn,,, , and it was soo good we forgot to make the bbq sauce.

[rldel149]

@docvader76513 Thank you. I like a little more salt. But what I really like is no sticky stuff on my racks!

[Cetramarius]

is this some sorta memphis accent? its easy recognizable

[rldel149]

@Cetramarius It is just what I have I suppose.

[TheVittleVlog]

Really nice rub...thanks for sharing!

[rldel149]

@TheVittleVlog

Don't be afraid to adapt. I add a powdered smoke product and more salt sometimes too.

[FuzzyBanana92]

Thanks for your dry rub recipe. I'm 17 and I even started making my own dry rub mixture, but intead of using that much chili powder, I use a little cinnamon and white peper to give it a sweet flavor with a little "after burn".

[rldel149]

sounds good!

[Fathercoffee]

If this was your recipe you would KNOW it by heart and not have to look it all up. I hate when people rip off other recipes and claim it like it is the family recipe.. what a joke. Next time edit your video, no one wants to see you measure.

[rldel149]

Are you serious? The point is for those with low quality internet connections so they can take notes in case they can;t read it - besides, I make a quart once a year and keep it in the cabinet. I learned along time ago - it is better to have a short pencil than a long memory.

[krs4811]

like you can pour out exact quantities without measuring you low life cretin. No one wants to hear your vile coments

[davidharnden714]

Cool recipe, I can't wait to try it! Thanks

[bigdfireman31]

That Hollow Sauce is outstanding, has a good little kick to it when add some tabasco. Good Job.

[wondnaereh]

..and what in the hell is rooster salt?

[desertrat75]

Rooster Sauce. It's Sriracha brand chile sauce. It has a rooster on the label. Found in the Asian food area of supermarkets

[wondnaereh]

Why wouldn't you use the dry rub to cook the ribs in the oven until thy're almost done? WHY!?WHY!!!???

[rldel149]

If you don't have a smoker or grill, ribs can be cooked in the oven and rub added when nearly done or even (what lately I have become more accustomed to doing) fully cooking and rubbing after.

BBQers choice - there are BBQ police who will come arrest you if you do it with some variability.

I have added powdered smoke and extra salt in different batches - mood dependent.

[NexChampion]

My friend is from memphis also, about the recipe i was told that there's also mustard powder?

just wanted to know if you also use mustard powder in your dry rub.

[rldel149]

No dry mustard, a few mustard seeds but no powder.

[wondnaereh]

Your friend is right. It's much better with Colmans Mustard POWDER. This guy has it wrong.

[laughingtiger123]

Thank you, sir, for sharing your cooking tradition. This is what family, tradition and good people are all about. I am a saxophonist, so I have to live in L.A. or N.Y. My family is from Georgia and Tennessee and sure miss them and southern ways. BTW: my Dad passed a year ago and you sound just like him, so it's been comforting... lol Thanks again!

[rldel149]

LA or NY... Do you play a little jazz I guess. What part (general area - region actually) of GA? We lived for a while in Columbus, a nice small town. If you get a chance... the Smoky Mountains in late October can be mighty pretty, like an autumn day in New England when the hardwoods turn. Life is good and too short.

[JustCuzImAsian]

I loved the Hollow Sauce, a little too spicy for my family but i liked it alot.

[JustCuzImAsian]

I lived in the memphis area for 2 years, and just moved back to my hometown. I really miss the BBQ so hopefully this sauce really tastes like memphis.

[rldel149]

The rub will... the sauce will taste like the hollow!

[ORBIT1212]

He has the greatest voice ever lol

[ORBIT1212]

He has the greatest voice ever lol

[kungfujellybean]

Great recipes man! Just one question. What's rooster sauce? Thanks.

[rldel149]

see recipe @ 9:06 apx, - Sriracha Hot Chili Sauce

[dalid717]

you said that you cook your ribs without any rub in the beginning? you put the rub AND the mop on when they're almost done?

[rldel149]

dalid717;

Well I pretty much just cook them over smoke, naked {them not me ;-) }, mopping them every 30 minutes or so just to keep them moist. I also use a BBQ bottle (new, clean, water-filled spray bottle) and spray them instead of mopping quite a bit. Then at the end, sprinkle the rub on them. You can see this sort of thing at the end of my video "How to Make and Test a Smoke-Pot for your Existing LP Grill"

Randal

[JarheadMarine]

Dad knows good BBQ... Did I here a "MEOW" @ 8:43?

For a cat to beg for BBQ, it has to be good!

[rldel149]

Man you can't sneak anything by one of America's finest. I don't know that I noticed it at the time. On behalf of many Americans, we appreciate your service. Thank You JarheadMarine.

The best of luck in the future. Thanks for watching.

Randal

[crashing78]

I believe Rooster Sauce is Sriracha hot sauce, a very good Thai sauce that has a rooster on the bottle. Easy to find at Asian stores. Tasty, good on lots of things, including soups.

[turkeyhuntngirl]

what the heck is "rooster sauce"?

[papalap1969]

Hello again ! Now why is it called hollow sauce ? I`m sure i`m not the first to ask ? I made some this morning and will be trying it out this afternoon with my ribs ( marinated with your rub of course ! ) Just a little taste of Memphis in Nierstein on the Rhein....Cheers !

[rldel149]

...cause in "the hollow" was where it was born!

hol⋅low /ˈhɒloʊ/ Show Spelled Pronunciation [hol-oh] Show IPA adjective, -er, -est, noun, verb, adverb

noun

8.

9. a valley: They took the sheep to graze in the hollow.

10.

(There are multitudes of variations on that same basic recipe, no sugar, sugar, light-brown, dark brown. white vinegar, apple cider vinegar, etc. black pepper or no, hot sauce or no (Louisiana/Tobasco (vinegar based) are common styles in the south).

[rldel149]

My little twist on this old-time classic is a particular brand of hot sauce we often call "Rooster Sauce". It is an economical, mild, sweet hot sauce readily available in wide distribution.

[papalap1969]

Ok got it, Thanks. Hollow is a word we dont use all that often in the UK ? It`s another of these words which has become old fashioned ? By the way it tasted fantastic ! I made it with German mustard and used a dash of Tabasco as we cant get rooster sauce here. Good with a German sausage too ! Thanks again !

[rldel149]

We enjoy the company.

[VincentV465]

We made the sauce and loved it. My 3 sons loved it so much they now want to drive to Memphis for our Vacation just to try all the BBQ hot spots there...we go in July...lol...fans for life...Thank you

[rldel149]

Thanks. :-)

I use it (rub) in pulled pork, on pork chops, potatoes, noodle salad, on chicken, in slaw, etc...

[JasonDelWraa]

So I smoked some ribs over the weekend. It was my first time smoking ribs and I followed this recipe to the letter. I smoked the ribs for about 8 hours using the mop sauce to keep them from drying out. When they were about ready I made up the hollow sauce which I wasn't too sure of due to the heavy vinegar.

It was DELICIOUS! My friends are all talking about making some smokers just for this recipe.

Thanks for taking the time to post this.

[rldel149]

Thank you Jason. You know how to make a guy feel good. I do enjoy the recipe and that is exactly why I posted it!

Using apple cider and the dark brow sugar really mellows the tart that you get with so many southern vinegar based sauces. I'm tickled you liked it.

[kaptainkashstacka]

How can I get a copy of that dry rub recipe?

[rldel149]

watch the video and the recipes are provided:

- Dry Rub @ 6m:13s

- Hollow Sauce @ 9m:08s

Hit "pause" when you see them and print from your browser.

[cliffway]

Great stuff, looking forward to trying it out!

[j3ohnny]

aint nothin like some west TN bbq!

[AmfIII]

I'm trying your rub tonight. I placed 3 boston butt's (30 lbs. of meat,) on the offset charcoal smoker at 7:00 pm tonight . I did lightly rub them down and then wrapped the meat up in loose foil. I am trying to cook between 180 and 200 deg. and will pull them off mid morning. Can't wait! Thanks!!!

[rldel149]

Oh my, sloooow cooking. That's the way. You can also sprinkle the rub into the meat after the pull or put it in a shaker and add it after you put it on a bun.

[AmfIII]

Left it on for 15 hours and it all turned out great!!! We mixed in some additional rub with the pulled pork and served it up with some good old South Carolina, yellow mustard BBQ sauce on the side. Fantastic! Thank you for posting this. The neighbors now want the link to your video too!

[rldel149]

I an tickled you liked it and by all means show them around. :)

[papalap1969]

I checked this out on a pork shoulder yesterday and it was great ! , thanks for the recipe.

I`ll be building a smoker in the spring, and cant wait to use it for pulled pork and ribs !

Thanks again,

An Englishman in Germany

[rldel149]

It is good to hear from the English. I also had a trip or two through Germany. Wonderful people as well. I wish I could take a drive again through the countryside, stop for a beer - real beer that is. Oh well.

You should try sprinkling the dry rub in the pulled pork - like on sandwiches. It can be used in place of the sauce if the pork is pulled when still nice and moist.

Thanks for watching.

[ANCESTERSMEMORIES]

try this<cook 1 tbspn of sambaal ogleek 1 gram of fresh ginger 1 gram of chinese 5 spice 4grams of fresh garlic 2 tbspn sesame oil 6 tbspns olive oil i cupof chunky peanut butter 1/2 of a medium onion purreed 2 shallots purreed lemon rind 1 gram juice of whole frsh lemon 1/4 cup of coconut milk meld all the ingredients together let sit for a nite ,marinade with it this is my favorite sauce ,i use this sauce for won ton, or spring or egg rolls ,great chicken marinade

[demonlord122]

This guys voice sounds cool. He should be a narrater on movies and stuff, such a loving voice

[631959]

I agree,they should have him doing those boring infomercials.You could listen to him without fallin to sleep

[dominic82505]

you cook them at what trmp on the gril

[rldel149]

low as possible

[dominic82505]

This will be my first time making ribs and i dont want to mess it up would you be able to send me more detailed instructions

[rldel149]

The thing w/all dry rubs is they go on last.

Cook the ribs normally w/no rub first. Ribs can be grilled, smoked or oven baked - cook's choice. Juices must run clear (i.e. no red blood) at the least. Can be cooked till the meat shrinks from the bone.

Make up some of the "mop sauce" & use it while you cook to baste them w/every 30 minutes or so to keep them from drying out.

Sprinkle/add the rub as they are cooling down (watch that you don't get burned). Don't go overboard w/it - it's strong.

[arthdand4]

I made your dry rub yesterday, minus the Corainder, (I couldn't find it in the small town where I live)and put it on a turkey. OH MY, it was tasty. I made turkey gravy with the drippings, it had a great spicy flavor.

Once again thanks for sharing!!!!!

[rldel149]

Adjust it as needed... add a little more salt, a little less red pepper,... fix it the way you like.

I use it on lots of stuff. Wednesday I did potato wedges. Super simple: quarter potatoes, spray with a little Olive-oil Pam(R) or other, sprinkle with dry rub. Bake for a little while at 425-450 until they soften and crisp.

It works on chicken wings, pork chops and as a colorful garnish on deviled eggs. I've mixed it in buttered rice... Try a little over a ham, cheese and green onion omelet

[bigballhair]

you are the MAN! i love your videos and recipes, thank you so much for entertaining and sharing with us.

[TheInvincibleHERPO]

@ 6:56 "....a tablespoon of worster-shaster-shire-shier-sh­ier-shier-scheiauce"

ROFLMAO good comedy and awesome presentation your my hero!!!

[TheInvincibleHERPO]

@ 6:00 "achooo......scuse me, dats red pepper, oh mah goodness!" lol!

[rldel149]

Thank You. I am glag you got good results.

The sauce, I think, even people who aren't super big fans of vinegar based mustard sauce will be surprised. So many are made w/white vinegar which it a bit tart.

When made as presented, it isn't too spicy. The Rooster sauce (Sriracha Hot Chili Sauce by Huy Fong Foods, Inc.) is a key ingredient -- the company seems to be widely distributed so check grocery stores near you. It is a non-Louisiana style (no vinegar) and is a sweet and mild sauce.

[thestar13]

You are a genius my friend

I made your corned Beef last week and could not believe the results

This BBQ sauce will be my next project