new rub

Discussion in 'General Discussion' started by dannylang, May 29, 2016.

  1. has anyone been on amazingribs,com and used meatheads memphis dust rub? just wondering if it is good,

    dannylang
     
  2. I've used it on ribs, its good but I wouldn't call it great.  I like heat so I added a little more cayenne, haven't used a lot of different rubs to compare it to.  My go to is good old salt and pepper, with garlic powder sometimes.  Don't know if this helps but BTW that's a great avatar you've got yourself there, keep on smokin.
     
  3. b-one

    b-one Smoking Guru OTBS Member

    I think it's pretty good! I like to add dehydrated onion to the mix and use turbinado sugar. Just remember if you don't add the salt don't forget to salt,dry brine, the meat.
     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy Danny. 

    I've tried it. It's pretty good.  For many years I'd been on the search for the perfect rub.  

    Honestly I've got a pantry full of  bags of dust that I bought on line or from a BBQ joint that I liked.  Some are recipes that I found, made and then vac sealed LOL  Crazy obsession. 

    But you know, lately I've just been using simple stuff .  2/3 cup course black pepper, 1/3 cup kosher salt and maybe a tablespoon or 2 of paprika. Easy stuff. simple flavors that won't overload the meats.

    I still get choosy about the wood depending on the meat I am smoking. But just using a simple rub has been awesome lately. 

    Let us know how you like the Memphis rub.

    B
     
  5. i used sugary rubs salty rubs, peppery rubs and just never found the perfect rub for me too, i, too, like yourself i have a ton of different spices to make my own,thousands of different recipes for rubs. maybe one day i will find it,

    dannylang
     
  6. joe black

    joe black Master of the Pit OTBS Member

    I have read and analyzed many recipes for years. I have used spreadsheets and done comparisons of around 30 different rubs. It's amazing to me how just 1 ingredient can make a difference. That said, I can't get away from Jeff's rub and sauce. To me, Jeff's recipes are very user friendly. My family and friends don't like too much heat, so I go a little sweeter and leave out a little heat without going totally bland.

    Some folks have special recipes for braises and glaze, but I stick with Jeff's and keep it simple. For a glaze, I use equal parts of Jeff's sauce and honey. If it's a braise, I just add another part of apple juice. Very simple, but I'm simple and it works for me.

    Good luck with rubs and sauces. Share your successes, Joe
     
  7. smokeymose

    smokeymose Master of the Pit

    I use my "10 second rule". If you have to think about it for more than 10 seconds, go with SPOG....
     
  8. lancep

    lancep Master of the Pit

    Yes I've tried it and it is just like the stuff they seem to shake on every thing out here. However, I think I'm in the same boat as Brian these days. After he posted his simple ribs the other day I started asking myself why I even bother rubbing pork. I don't like dry ribs and once I chop up a shoulder, the only real influence I get from a rub is if I shake it on Memphis style. So I've decided to stick with S&P for a few smokes and see how I like it.


    This went on the smoker a couple hours ago.
     
  9. SmokeyMose how much salt, pepper, onion, and garlic do you use? what ratio?

    danntlang
     
  10. smokeymose

    smokeymose Master of the Pit

    2 salt, 2 pepper, 1 garlic, 1 onion.
     
  11. thanks smokeymose

    dannylang
     
  12. westby

    westby Smoking Fanatic

    I make a variation of Meatheads Memphis Dust that I like a lot.  I add salt, 3 types of sugar and a couple other things:

    1/2 cup dark brown sugar

    1/2 cup white sugar

    1/2 cup turbinado (raw) sugar

    1/2 cup paprika  (I use a smoked and a Hungarian)

    1/2 to 1 cup kosher salt (to your taste) - I use a mixture of kosher salt and seasoned salt

    1/4 cup granulated garlic

    2 T ground black pepper

    2 T ground ginger

    2 T onion powder

    2 T dry mustard

    2 t rosemary powder

    Cayenne to taste
     
  13. thanks westby

    dannylang
     
  14. krex1010

    krex1010 Smoke Blower

    After trying all different kinds of rub recipes over the years I've started doing this...I make a large batch of a basic, sugar free rub which I use as a base for adding different spices for each cook, if I'm doing ribs I'll add some sugar and other spices, for poultry I leave the sugar out and add some ground herbs and other poultry flavors I like. Basically for each cook I'll pull way I need from my basic rub and then tailor it for the current cook.
     

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