Memphis Dust -vs- Magic Dust

[minnbrewer]

Hello from Coon Rapids, Minnesota! We’ve got about 12 weeks of decent weather here (I really want to move South!). I make the best of it though. Today, I smoked up three racks of ribs with two of them covered in Memphis Dust and one with Magic Dust. Made scratch baked beans and skillet corn bread too!

Sorry Meathead, but to my surprise, the Magic Dust won 7-1 with friends and family. Both were fantastic!

[minnbrewer]

For some reason...I can’t post my pics 😟

[Attjack]

Post your magic rub recipe instead?

[Nate]

Welcome from Indiana.

Are you referring to Mike Mills Magic Dust?

[minnbrewer]

I am!

[Henrik]

Yep, what is magic rub?

[Mr. Bones]

Howdy from Kansas territory, Welcome to Th Pit!
Lookin forward to hearin more from ya...

[Skip]

Welcome to The Pit minnbrewer from Southern Minnesota!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois

[RonB]

Welcome to The Pit.

[leol2]

If he is talking about mike mills, here is the recipe

• 1/4 cup/60 mL kosher salt, finely ground
• 1/4 cup/60 mL sugar
• 2 tablespoons/30 mL mustard powder
• 1/4 cup/60 mL chili powder
• 1/4 cup/60 mL ground cumin
• 2 tablespoons/30 mL ground black pepper
• 1/4 cup/60 mL granulated garlic
• 2 tablespoons/30 mL cayenne

[jgreen]

Welcome from Winnipeg. Post your rub when u get a moment, or confirm the mike mills above. Thanks.

[minnbrewer]

Welcome from Winnipeg. Post your rub when u get a moment, or confirm the mike mills above. Thanks.

yes, it’s the Mike Mills recipe. And of course we know about the Memphis Dust.

[HouseHomey]

leol2 did you weigh this or just use a straight conversion to Metric? I'm not certain that mustard powder and other dry spices convert that way.

Which recipe was the original? American or Metric?

[holehogg]

I hear you so recipes ideally should be by weight

[tdimond]

Actually, you should be fine converting from mL to tbsp/tsp, etc., since you're going from volume to volume. Where HouseHomey is right is when going from volume to weight, since the spices have different densities.

The United States is the only place that regularly does recipes by volume. The rest of the world does it by weight.

[HouseHomey]

tdimond I don't see how that's the case when we don't know how the recipe was written or where the conversion came in. Good is good though no matter how you slice it.

As the twig us bent somgrows the tree.

[Jon Liebers]

I made two perfect pork butts 8lbs each on the BGE ala meathead. made and used Memphis dust and wow! came out perfect.

[Spinaker]

Welcome to the Pit! Thanks for joining up! Great to have another Minnesotan among us! Don't move south, then you'll miss the seasons!

When you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.

Also, it's very important that you:

• To check your email, go to User settings then the account tab.You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) Huskee with your email change request, or via email at [email protected]
• Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive special deals we occasionally work out for our members, notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

Thank you for your support. We are excited to have you and we look forward to your contributions.

-Spinaker