Meathead's Memphis Dust

[es1025]

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.

 

[DivotMaker]

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!

 

[puddle jumper]

Hey I'm not really up on the spices the way I would like to be,,,
What does the ginger do for you???
PJ

 

[DivotMaker]

Think "gingerbread cookies," PJ.  That's the taste profile you'll get with ginger.  Might be pretty interesting in a rub!

 

[puddle jumper]

: : :
Oh OK...
Sounds interesting...
PJ

 

[es1025]

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.

 

[DivotMaker]

I'm in.  Next butt or ribs!

 

[benjammn]

sounds good to me as well

 

[es1025]

You can get some good bark with the high sugar contain.  Definitely use the vegetable oil as the binder.

 

[Smokster]

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

 

[es1025]

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.

 

[Smokster]

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.

 

[NDKoze]

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?

 

[Pork Belly]

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.

 

[GeeBee]

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.

 

[es1025]

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.

 

[prudentsmoker]

Actually there are a lot of respectable people discounting the "salt is bad for you theory". Just Google it.

 

[DivotMaker]

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

 

[es1025]

I am not a salt person.

The rub does not have a high content of salt, you don't even taste its.

 

[gmbrown]

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.