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new rub

post #1 of 14
Thread Starter 

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


post #2 of 14

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.

post #3 of 14
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.
post #4 of 14

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.


post #5 of 14
Thread Starter 

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,


post #6 of 14
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
post #7 of 14
I use my "10 second rule". If you have to think about it for more than 10 seconds, go with SPOG....
post #8 of 14
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.
post #9 of 14
Thread Starter 

SmokeyMose how much salt, pepper, onion, and garlic do you use? what ratio?


post #10 of 14
Originally Posted by dannylang View Post

SmokeyMose how much salt, pepper, onion, and garlic do you use? what ratio?
2 salt, 2 pepper, 1 garlic, 1 onion.
post #11 of 14
Thread Starter 

thanks smokeymose


post #12 of 14

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

post #13 of 14
Thread Starter 

thanks westby


post #14 of 14
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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