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Memphis Dust

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  • Gbell1577
    Charter Member
    • Apr 2015
    • 51
    • Dallas, TX

    Memphis Dust

    Has anyone ever used and had success in a BBQ competition using Memphis dust? It’s a pretty bold rub, I would think using this on top of a of a pre rub would do well. It also makes a very colorful rib after the wrap.

    also when making homemade rubs, do you like to use fresh spices from a Pencys type store, or not so fresh spices such as a McCormick’s or generic spices you would find at your grocery store?
  • JGo37
    Club Member
    • Apr 2018
    • 1345
    • the LOU
    • Cookers:

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      My Helpers:

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      & the PIT!

    #2
    The 'rub' on bottled spices is expiry. You don't know how old the spice is (usually). That said, I use three kinds.

    1. I have everything from Spice Island. Sometimes I chop it again, sometimes a quick heat-up in a skillet for seconds - both to bring out flavors. I guess I use Spice Island because it looks cool all lined up in the kitchen.

    2. McCormick and Weber prepared rubs. I don't really use these on Pork or Beef to Q or Grill. Spices like Garlic-Sriracha, Cajun, Blackened, Beer Can Chicken, Tandoori, the 'cool' ones.

    3. Fresh - garlic, rosemary, basil, oregano, dill, thyme, sage, cilantro, Italian parsley, types of onions & shallots, diced turnip (try it!). Soups, hot vegetables, beans, rice, gumbo, chili, etc. Oh yeah - and ~ 6 types of peps to make hot sauce and American Chili Spice. Be careful - that latter tried to kill me last week.

    I am into dry brining everything for a couple hours to a couple days. After that, I prep meats with fresh fruits (my secret - for instance scrubbing STL baby backs with lime wedges before brushing on yellow mustard). Then I use mixes of Spice Islands. Maybe fresh rosemary, but that's the only one I use that's fresh for Q, and I add it late so it doesn't 'dry-up'.

    I 'large batch' buy three things - garlic powder and jars of roasted diced garlic in olive oil, black and mixed colors of peppercorns, and coarse kosher salt and pink Himalayan salt.
    Last edited by JGo37; October 7th, 2018, 04:15 PM.

    Comment

    • Powersmoke_80
      Founding Member
      • Aug 2014
      • 878
      • Bay City, Michigan
      • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
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      #3
      Before getting into a few comps I had tested side by side, Meatheads Memphis Dust, Oakridge Dominator sweet rib rub, and Oakridge secret weapon on their own and then each of the Oakridge rubs mixed 50/50 with MMD. Had the whole family do a taste test and Dominator mixed with MMD won hands down. I have been pulling 3rd places with MMD mixed 50/50 with Oakridge BBq Dominator sweet rib rub and like that mix a lot.

      Comment


      • jecucolo
        jecucolo commented
        Editing a comment
        Do you glaze your ribs?

      • Powersmoke_80
        Powersmoke_80 commented
        Editing a comment
        jecucolo Yes I glaze with a Bourbon and Coke Bbq sauce mixed with Blues Hog original.
    • Nate
      Charter Member
      • Apr 2015
      • 3813
      • Quarantined
      • INFO
        ~Known as: Nate
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        ~Credit Manager for an Agriculture Coop.


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      #4
      I have used Meatheads’s Memphis Dust for ribs and some chicken (I have a different run for pulled pork) in little backyard contests with great results. I used Blues Hog bbq sauce(s) with it.

      I mostly just by McCormicks or the organic spices at Wal-Mart although I keep saying o want to order some “high quality” ones. Maybe if I ever compete for big money I will.

      Comment

      • texastweeter
        Club Member
        • Jul 2017
        • 2840
        • Republic of Texas

        #5
        i prefer spice island andbor frontier, but use what i have at hand until i can order more. I try to use fresh with chili and chili powders.

        Comment

        • Reds Fan 5
          Charter Member
          • Sep 2014
          • 252
          • Western Springs, IL
          • Equipment
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            Smokenator
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            Bourbon: Basil Hayden
            Rye: George Dickel
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            Personal
            Married, one child (son)
            Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
            Associate Dean at Chicago area university

          #6
          Penny's spices make a difference, especially their paprika and black peppercorns. If we don't have Penzy's on hand we use Spice Islands. I have never competed but we love a modified version of MMD. Reduced rosemary and no cayenne.

          Comment

          • sstilluhorg
            Club Member
            • Feb 2018
            • 4

            #7
            I recently used Oakridge Black Ops and the Santa Maria on brisket, and both were excellent. They make some excellent rubs!

            Comment

            • parkerj2
              Former Member
              • Aug 2016
              • 115

              #8
              Spiceology. Trusted by chefs, and everything I've used from them has been really fresh (I toast & grind my own as much as possible)

              Comment

              • wrgilb
                Club Member
                • Jan 2018
                • 179
                • Santa Cruz, Ca. area

                #9
                Just did a small boneless eye of ribeye roast. Used Oakridge BBQ's new Spogos and over that with a paste of Mrs. O'Leary's. Outstanding flavor. Pics next time I do one.

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 4830
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                  #10
                  I'm loving the Oakridge BBQ SPOGOS rub on brisket and chuck roasts. Dynamite flavor. High in salt content, though, so it makes a great dry brine. Never thought to do a Mrs. O'Learys with it for a roast. Sounds pretty darn good, wrgilb . Did you smoke it in your BGE?

                  Kathryn
                  Last edited by fzxdoc; January 7th, 2020, 02:43 PM.

                  Comment


                  • wrgilb
                    wrgilb commented
                    Editing a comment
                    Yes @ about 275 on a raised grid, then seared down low on flat side of the grill grates. I used the same set up that I showed a picture of on my ribeye cap cook.

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