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?
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.
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.
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.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
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.
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.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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?
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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