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.
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?
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.
It is grilling season, so it’s time to whip up my secret weapon. I have been adapting and changing this recipe for so many years that I don’t remember what I originally started with. Al…
Seems like a lot of stevia in that one. I might make it and try less and add more as necessary.
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.
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.
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.
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.
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.
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?
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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!
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.
I'll see if Stevia is approved on this crazy diet the females have me on.
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