Smokin-It User Forum!
Recipes => Rubs => Topic started by: es1025 on January 25, 2014, 11:21:21 AM
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I am trying this one today on my pork butt.
http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Ingredients:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder (use rosemary leaves and use a pestle and mortar into a fine powder)
The aroma is amazing. Tastes very good.
Update: Meathead has removed the salt from the recipe. He recommends dry brining prior to applying the rub. 1/2 tsp per lb. of meat. At least 30 minutes before, overnight is better.
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I'll have to try this one! Amazingribs is one of my favorite BBQ sites - lots of good info over there. Meathead is usually right on the money. Thanks for sharing this one, Ed!
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Hey I'm not really up on the spices the way I would like to be,,,
What does the ginger do for you???
PJ
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Think "gingerbread cookies," PJ. That's the taste profile you'll get with ginger. Might be pretty interesting in a rub!
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::) ::) ::)
Oh OK...
Sounds interesting...
PJ
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All
You really need to make a batch, this rub really gets you a great bark (even if you foil). I have used this rub on a butt and ribs, the complements are off the charts. The only think i have changed from my normal procedure is to brush a little vegetable oil on the meat (Meathead recommends this step). The oil seems to work better and promotes a nice bark.
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I'm in. Next butt or ribs!
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sounds good to me as well
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You can get some good bark with the high sugar contain. Definitely use the vegetable oil as the binder.
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Memphis Dust Recipe
Yield. Makes about 3 cups. Store any extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
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Tony
Meathead changed the recipe two months ago. The previous recipe inclluded 1/4 cup of kosher salt.
I have plenty of the old method.
This is my go to pork based rub. Make sure you use the ginger and the rosemary.
I posted the old recipe a couple of months ago.
This rub is the best i have ever used. One suggestion, if you have a coffee grinder put some rub into the grinder for a couple of pulses, it really wakes up the rub.
Enjoy.
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Hi Ed, thanks for the feedback, I wasn't aware of the added salt, however since The brine I used had a good portion of salt in it, I wasn't too concerned for my recent smoke.
It's funny you should comment about the coffee grinder because I did just that, because when I grinded the rosemary, the smell was fabulous, so I decided to add all the ingredients for a quick swirl, to help with the mix. The aroma and results were to die for. I am also a big fan of rosemary and ginger, therefore I didn't deviate from the recipe.
If I don't intend to brine, especially for ribs, I will definitely add salt to the mix.
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I haven't tried this yet, but would like to. I noticed the comments in this thread about the removal of the salt from the recipe. But I haven't seen many comments on with or without.
So, what is the consensus on making this rub with or without the salt?
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I make it with the salt and actually increase it and the sugar to one full cup. I also bump up the spices just a touch for personal taste.
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removal of the salt from the recipe.
Gregg, in reading the Amazing Ribs web site where this recipe comes from, Meathead states he removed the salt from the original recipe at the request of his salt challenged readers. That being said, he (and I concur) says that you should rub your meat meat with salt before applying the rub. This is a "dry" brining process. Hope this clears up the confusion.
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I have been using the dust for a while now. I think the salt is the way to go. I just made a bunch this morning. This is my go to rub for ribs/pork/non brined poultry.
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Actually there are a lot of respectable people discounting the "salt is bad for you theory". Just Google it.
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Actually there are a lot of respectable people discounting the "salt is bad for you theory". Just Google it.
I love salt. lol. Does that make me one of those "respectable" people? I sure hope so! ;D
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I am not a salt person.
The rub does not have a high content of salt, you don't even taste its.
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I am not a salt person.
The rub does not have a high content of salt, you don't even taste its.
I love salt, but I always make this one to his current specifications, and put salt right on the meat just before the rub as he suggests, and have had good results. I don't suppose it makes a difference, though, if you just put the salt into the rub.
I will add my voice to the many voices that praise this rub, by the way. It's my go-to for ribs and pulled pork. I also put it in my mac and cheese when I make a batch of that.
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All
I am trying something different. I am removing the salt from the rub and then dry brining overnight. Meathead recommends 1/2 teaspoon per pound.
Since the last pork butt i made i did just kosher salt, The butt was outstanding. It can only be better with the dust.
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Hey Ed, on the dry brining do you also use a mustard smear on the BB before adding the rub? Just curious as a lot here smear with mustard to hold the rub in place.
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I can't stand the taste or smell of rosemary or ginger used in Meathead's Memphis Dust so I substituted them with cumin and oregano to make a slightly different version:
Ingredients:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
1 teaspoon Cumin
2 tablespoons onion powder
2 teaspoon ground oregano
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Hey Jimmy, this looks like something I would like, could you use smoked paprika in your recipe?
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Hey Jimmy, this looks like something I would like, could you use smoked paprika in your recipe?
Bill, sure you could. I actually prefer smoked paprika but didn't have any on hand.
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Bill
After rinsing the meat from the dry brine, i dry the meat and then brush with a little water. I have used Worcestershire sauce as well. I like to take a simple approach.
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Hey Ed, Hmmmm so you do not use the mustard as a base coat prior to the rub? I guess you can use anything to help the rub adhere to the meat better?
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You can use lots of things for the binder including oil. I like the mustard on butts/brisket/ribs because it helps create a nice thick chewy bark that we in my family covet so much.
I don't think you would get the quality of bark from water or even oil.
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Gregg
The last butt i made has an awesome bark using just water. Believe it or not. I stumbled upon this method. It works for my smokes. The rub clings very well.
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Good to know. Thanks for the reply.
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I would not have guessed water...thanks for the tip, Ed!
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Has any one made this without the ginger seasoning?
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Has any one made this without the ginger seasoning?
The ginger is kind of an odd-ball ingredient. I think it would be fine without it. I make my own rubs, and I have never put ground ginger in any rub, but I have put fresh ginger in poultry brines. Not that the ground ginger would be bad. I find it interesting. It might be worth a try.
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I like Meatheads rubs and his site is excellent. I was wondering if leaving out the ginger would be a deal breaker on this rub.
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I like Meatheads rubs and his site is excellent. I was wondering if leaving out the ginger would be a deal breaker on this rub.
I don't think leaving the ginger out is a deal breaker. I think amazingribs is a GREAT source of information. Meathead himself, not such a nice person. Read the comments section a little bit, and you will see.
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Dont leave it out. This is my go to rub and its amazing. You wont even taste it. I would recommend getting ground rosemary.
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Today like most days, 45 racks, no binder great bark. But if you like to smear stuff on your meat, carry on.