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Meat-Up in Memphis 2021

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Tired of Memphis Dust on your ribs?

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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5036
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    Tired of Memphis Dust on your ribs?

    Florian of Flo & Slow barbecue (YouTube channel) is a BIG FAN of AmazingRibs.com and makes almost all of his ribs with Memphis Dust. In this recent video he tries something new... and I gotta tell ya I haven't had them myself but they look AWESOME and I will be doing this recipe soon.



    I wanted to showcase him here because this is an awesome example of how far and wide Meathead's message is getting out. Florian is from Germany! While you're watching, please give Florian a like and subscribe. His channel is young and can use the attention.
    Last edited by David Parrish; January 4, 2018, 02:36 PM.
  • Mudkat
    Club Member
    • Feb 2017
    • 2083
    • At a river near me, MD
    • Weber Smokey Mountain 14.5"
      Weber 22" Kettel
      Weber Smokey Joe (2)
      One Grill 45" Rotisserie
      Lodge 5 qt. Dutch Oven
      Lodge 10.5" Double Loop Skillet
      Cast Iron 9" Skillet
      Cast Iron 12" Skillet
      Weber 22 Grill Grates
      Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

    #2
    Seems like a real good guy. Bet these taste great!

    Comment

    • edible hen
      Club Member
      • Feb 2016
      • 185
      • Yoder Durango 20
        Maverick ET-733
        Maverick Pro Temp

      #3
      Added to my to do list next time I do ribs.

      Comment

      • Kevin Fuess
        Club Member
        • Jun 2016
        • 84
        • Trophy Club, TX

        #4
        Dave, I watched the video, but I am profoundly deaf and this did not have captioning. Any chance you could write down the recipe for the rub and post it here?

        Comment

      • Attjack
        Club Member
        • Aug 2017
        • 3899
        • Primo XL
          Weber 26"
          Weber 22"
          Weber 22"
          Weber 18"
          Weber Jumbo Joe
          Weber Green Smokey Joe (Thanks, Mr. Bones!)
          Weber Smokey Joe
          Orion Smoker

          DigiQ DX2
          Slow 'N Sear XL
          Arteflame 26.75" Insert

          Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
          - With Rear Infrared Burner
          - With Infrared Sear Burner
          - With Rotisserie
          Empava 2 Burner Gas Cooktop
          Weber Spirit 210
          - With Grillgrates
          ​​​​​​​ - With Rotisserie
          Weber Q2200

          Blackstone Pizza Oven

          Portable propane burners (3)
          Propane turkey Fryer

          Fire pit grill

        #5
        Am I tired of Memphis Dust? Not really, no. But I have branched out recently. I'm cutting out alcohol in January like I always do, and this time I'm cutting out sugar too just for the hell of it. So I made ribs this week with a sugarless rub. It was good. Not as good as MD, and it wasn't as good on the ribs as it was on a pork shoulder that later got a NC BBQ sauce treatment.

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          I haven't tried any of them but there are definitely some recipes out there:

          https://arealfoodlover.wordpress.com...ce-sugar-free/

          Seems like a lot of stevia in that one. I might make it and try less and add more as necessary.

        • jfmorris
          jfmorris commented
          Editing a comment
          Attjack good to know. I've got a Boston butt thawing in the fridge to smoke this weekend (hoping it will get above freezing at SOME point this week), and will make an NC sauce without the sugar. Basically I guess that makes it a vinegar-pepper sauce! I'll see if Stevia is approved on this crazy diet the females have me on.

        • jfmorris
          jfmorris commented
          Editing a comment
          Attjack the only thing I know for sure is on the "banned" list on the crazy diet is alcohol. Having 5 kegs on tap in the garage right now, I am not sure I can give that up for 30 days, totally.
      • GadjetGriller
        Club Member
        • Dec 2015
        • 726
        • Lubbock tx
        • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

        #6
        Thanks ABCBBQ Dave liked the video and sub'ed his channel!!

        Comment

        • Kevin Fuess
          Club Member
          • Jun 2016
          • 84
          • Trophy Club, TX

          #7
          Thanks edible hen - that helped a lot.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9709
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #8
            Thanks Mr. Dave! I will try it.

            Comment

            • jgreen
              Charter Member
              • Oct 2014
              • 2716
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
                Broil King Smoke
                Weber Kettle 26
                Grilla Pellet smoker
                Capital 40 natural gas
                Napoleon Pro 22 kettle

                Thermometer:
                Maverick 733
                Thermapen (ok..4 thermapens)
                Thermo works DOT (or two)
                Fireboard (probably my favourite)
                Thermworks Smoke (or two)

                Accessories:
                SnS (original, plus and XL)
                DnG pans, 6 or 7 of these
                Vortex
                Grillgrates
                and, maybe some other toys as well

              #9
              ABCBBQ Dave you know will probably get a shot from Meathead about the title of your post, but that recipe does look good.

              Comment

            • Attjack
              Club Member
              • Aug 2017
              • 3899
              • Primo XL
                Weber 26"
                Weber 22"
                Weber 22"
                Weber 18"
                Weber Jumbo Joe
                Weber Green Smokey Joe (Thanks, Mr. Bones!)
                Weber Smokey Joe
                Orion Smoker

                DigiQ DX2
                Slow 'N Sear XL
                Arteflame 26.75" Insert

                Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                - With Rear Infrared Burner
                - With Infrared Sear Burner
                - With Rotisserie
                Empava 2 Burner Gas Cooktop
                Weber Spirit 210
                - With Grillgrates
                ​​​​​​​ - With Rotisserie
                Weber Q2200

                Blackstone Pizza Oven

                Portable propane burners (3)
                Propane turkey Fryer

                Fire pit grill

              #10
              Originally posted by Attjack View Post
              Am I tired of Memphis Dust? Not really, no. But I have branched out recently. I'm cutting out alcohol in January like I always do, and this time I'm cutting out sugar too just for the hell of it. So I made ribs this week with a sugarless rub. It was good. Not as good as MD, and it wasn't as good on the ribs as it was on a pork shoulder that later got a NC BBQ sauce treatment.
              jfmorris A buddy and his wife went on that diet. He wanted to do it to lost weight and he did.

              I also have a massive supply of alcohol on hands at all times. I'm a big drinker, but try to be a medium drinker. However I usually look forward to the month of abstinence. I also have a lot of friends and family who do the same. Clears my head sets me straight for the year.

              In 2 hours I'm meeting one of my regular drinking buddies at the bar. He texted and asked how my month is going so far. I told him fine and I jokingly asked how his was going. He told me he may have abstained for one day. I told him I thought he may have not. He told me I knew him well.

              Let me know how you like the NC sauce.

              Comment


              • jfmorris
                jfmorris commented
                Editing a comment
                I’ve made the NC sauce before, just always had the sugar too. The one I’ve made come from The BBQ Bible, but I am sure there’s a recipe in here I need to try.

                I brew beer, and have 4 different beers and a cider on tap st the moment, and will probably break that part of the Whole 30. But as long as I can have my bbq, I’m good, and won’t complain about all the fruits and veggies.

              • Attjack
                Attjack commented
                Editing a comment
                I also have been using his recipe. My sister (who raises pork) first turned me onto that style of sauce. I immediately loved it.

                I've done some brewing myself, and in more recent years mostly cider. Although it's now been a while. I should get some juice and get back to it. What do you have on tap?
            • kmhfive
              Club Member
              • Mar 2017
              • 2988
              • Northern Illinois
              • Weber Kettle -- 22.5" (In-Service Date June 2015)
                Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                Pit Boss 820 (Retired)
                GMG Jim Bowie WiFi (In-Service Date April 2017)
                Maverick ET-733
                Fireboard
                Home-brewer

              #11
              Thanks for the idea!

              Comment

              • lonnie mac
                Club Member
                • Jul 2016
                • 1340
                • Bacliff, TX
                • Motovlogging for the freedom of old Hippies...

                  https://www.youtube.com/c/LonnieMac

                  Home of Brutus Ten!

                  http://www.alenuts.com/Alenuts/Alenuts.html

                  Pits:

                  Weber Performer Deluxe W/ SNS, Craycort CI grates

                  WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

                  Texas Original Pits Offset Smoker

                  RecTec 590

                  WSM 18" W/ Upside-down door mod

                  Camp Chief Flattop, The big one...

                  Weber Genesis II S-335

                  Texas Fire Pit

                  Thermos:

                  Maveric's Most all of em...
                  FireBoard W/ Fan Control, GURU Fan
                  ThermoWorks, most all of em...
                  Meater

                #12
                Man these did look good! Subbed!

                Comment

                • texastweeter
                  Club Member
                  • Jul 2017
                  • 2880
                  • Republic of Texas

                  #13
                  look great! we mix it up sometimes (I have a rub I call Texas red dirt rub i use, but it is based on MMD) and do the 'Vous style ribs, or a maple candy rib. Did a dirty dalmation rub rib once and it turned out great too! so versatile!

                  Comment

                  • Troutman
                    Club Member
                    • Aug 2017
                    • 7198

                    • OUTDOOR COOKERS

                      BBQ ACCESSORIES

                      WOOD & PELLET PREFERENCES

                      SOUS VIDE

                      INDOOR COOKWARE


                    #14
                    I don’t use Memphis whatever anyway, I’m a Texan

                    Comment

                    • Welshdragon
                      Club Member
                      • Sep 2016
                      • 35
                      • China

                      #15
                      I really like the Memphis Dust and have used that previously to cook my ribs. Did a little cook off today for my guests between the Cayenne Maple ribs and Memphis dust ribs. The guests loved both but Cayenne maple ribs was the one they preferred.

                      Comment

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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!
                      Click here for details. (https://amazingribs.com/memphis)
                      See more
                      See less
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