Author Topic: Meathead's Memphis Dust  (Read 66316 times)

es1025

  • Hero Member
  • *****
  • Posts: 1159
Meathead's Memphis Dust
« on: January 25, 2014, 11:21:21 AM »
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.
« Last Edit: March 05, 2018, 07:43:05 AM by es1025 »
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Meathead's Memphis Dust
« Reply #1 on: January 25, 2014, 01:01:02 PM »
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!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

puddle jumper

  • Sr. Member
  • ****
  • Posts: 219
Re: Meathead's Memphis Dust
« Reply #2 on: January 25, 2014, 05:46:14 PM »
Hey I'm not really up on the spices the way I would like to be,,,
What does the ginger do for you???
PJ
John from North Georgia
Smokin It #2 owner

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Meathead's Memphis Dust
« Reply #3 on: January 25, 2014, 06:35:23 PM »
Think "gingerbread cookies," PJ.  That's the taste profile you'll get with ginger.  Might be pretty interesting in a rub!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

puddle jumper

  • Sr. Member
  • ****
  • Posts: 219
Re: Meathead's Memphis Dust
« Reply #4 on: January 27, 2014, 07:32:41 AM »
 ::) ::) ::)
Oh OK...
Sounds interesting...
PJ
John from North Georgia
Smokin It #2 owner

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Meathead's Memphis Dust
« Reply #5 on: February 05, 2014, 07:24:07 PM »
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.


 
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Meathead's Memphis Dust
« Reply #6 on: February 05, 2014, 08:11:52 PM »
I'm in.  Next butt or ribs!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

benjammn

  • Hero Member
  • *****
  • Posts: 471
  • Just smoke it!
    • Kale's Collision
Re: Meathead's Memphis Dust
« Reply #7 on: February 25, 2014, 12:07:23 AM »
sounds good to me as well
Ben in Chandler, AZ
Proud owner of #2

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Meathead's Memphis Dust
« Reply #8 on: February 25, 2014, 08:05:13 PM »
You can get some good bark with the high sugar contain.  Definitely use the vegetable oil as the binder.

Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

Smokster

  • Hero Member
  • *****
  • Posts: 464
  • Model #3 Owner
Re: Meathead's Memphis Dust
« Reply #9 on: July 20, 2014, 11:50:12 AM »
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
« Last Edit: July 20, 2014, 11:52:37 AM by Smokster »
Tony from Toronto
Smokin It and Lovin It

es1025

  • Hero Member
  • *****
  • Posts: 1159
Re: Meathead's Memphis Dust
« Reply #10 on: July 20, 2014, 12:16:25 PM »
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.
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

Smokster

  • Hero Member
  • *****
  • Posts: 464
  • Model #3 Owner
Re: Meathead's Memphis Dust
« Reply #11 on: July 20, 2014, 02:02:44 PM »
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.
« Last Edit: July 20, 2014, 02:15:24 PM by Smokster »
Tony from Toronto
Smokin It and Lovin It

NDKoze

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 3008
  • Gregg - Fargo, ND
Re: Meathead's Memphis Dust
« Reply #12 on: October 03, 2014, 11:41:44 AM »
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?
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Meathead's Memphis Dust
« Reply #13 on: October 03, 2014, 10:38:53 PM »
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.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

GeeBee

  • Full Member
  • ***
  • Posts: 99
Re: Meathead's Memphis Dust
« Reply #14 on: October 04, 2014, 09:20:15 AM »
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.
Gary in Hebron, Ohio
#2 with Auber PID and happy about it !