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Memphis Dust

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  • wrgilb
    commented on 's reply
    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.

  • fzxdoc
    replied
    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.

    Leave a comment:


  • wrgilb
    replied
    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.

    Leave a comment:


  • parkerj2
    replied
    Spiceology. Trusted by chefs, and everything I've used from them has been really fresh (I toast & grind my own as much as possible)

    Leave a comment:


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

    Leave a comment:


  • Powersmoke_80
    commented on 's reply
    jecucolo Yes I glaze with a Bourbon and Coke Bbq sauce mixed with Blues Hog original.

  • Reds Fan 5
    replied
    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.

    Leave a comment:


  • texastweeter
    replied
    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.

    Leave a comment:


  • jecucolo
    commented on 's reply
    Do you glaze your ribs?

  • Nate
    replied
    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.

    Leave a comment:


  • Powersmoke_80
    replied
    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.

    Leave a comment:


  • JGo37
    replied
    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.

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  • Gbell1577
    started a topic Memphis Dust

    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?

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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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Meat-Up in Memphis

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