Author Topic: Meathead's Memphis Dust  (Read 66322 times)

es1025

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Re: Meathead's Memphis Dust
« Reply #15 on: October 04, 2014, 11:30:39 AM »
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.
Ed from Northern NJ
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prudentsmoker

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Re: Meathead's Memphis Dust
« Reply #16 on: October 05, 2014, 03:00:36 PM »
Actually there are a lot of respectable people discounting the "salt is bad for you theory". Just Google it.
Brian from Wichita

DivotMaker

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Re: Meathead's Memphis Dust
« Reply #17 on: October 05, 2014, 03:08:48 PM »
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
Tony from NW Arkansas
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es1025

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Re: Meathead's Memphis Dust
« Reply #18 on: October 06, 2014, 11:10:55 AM »
I am not a salt person.

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

Ed from Northern NJ
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Has anyone seen my Weber Genesis Gold?

gmbrown

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Re: Meathead's Memphis Dust
« Reply #19 on: October 14, 2014, 03:07:44 PM »
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.
Geoff from Michigan, exiled to Ohio

es1025

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Re: Meathead's Memphis Dust
« Reply #20 on: August 21, 2015, 09:20:06 AM »
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.
Ed from Northern NJ
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Has anyone seen my Weber Genesis Gold?

elkins20

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Re: Meathead's Memphis Dust
« Reply #21 on: August 21, 2015, 11:43:09 AM »
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.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

Grampy

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Re: Meathead's Memphis Dust
« Reply #22 on: August 23, 2015, 03:56:52 PM »
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


Jimmy from Arkadelphia, AR
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elkins20

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Re: Meathead's Memphis Dust
« Reply #23 on: August 23, 2015, 07:32:14 PM »
Hey Jimmy, this looks like something I would like, could you use smoked paprika in your recipe?
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

Grampy

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Re: Meathead's Memphis Dust
« Reply #24 on: August 23, 2015, 08:14:27 PM »
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.
Jimmy from Arkadelphia, AR
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es1025

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Re: Meathead's Memphis Dust
« Reply #25 on: September 03, 2015, 08:39:43 AM »
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.
Ed from Northern NJ
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Has anyone seen my Weber Genesis Gold?

elkins20

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Re: Meathead's Memphis Dust
« Reply #26 on: September 03, 2015, 12:34:23 PM »
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?
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

NDKoze

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Re: Meathead's Memphis Dust
« Reply #27 on: September 03, 2015, 03:35:40 PM »
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.
Gregg - Fargo, ND
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es1025

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Re: Meathead's Memphis Dust
« Reply #28 on: September 03, 2015, 03:51:05 PM »
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.
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

NDKoze

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  • Gregg - Fargo, ND
Re: Meathead's Memphis Dust
« Reply #29 on: September 03, 2015, 04:34:29 PM »
Good to know. Thanks for the reply.
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.