Just wanted to drop a quick note reference the Memphis Dust. I made the dust for the first time tonight, and put it on two slabs of St. Louis ribs. I also salted the ribs two hours prior to putting them on the smoker.
These ribs were next level!
I used a base of natural lump charcoal, and added about 5 chunks of hard wood: 3 hickory, and two cherry. I smoked the ribs for about 5 hours, with the heat between 260 and 220. It usually hovered around 240. I sauced them in the final half hour.
I was very concerned about adding both the ginger and the rosemary, as I was afraid they would overpower the taste. I was doubly concerned because I tasted the Memphis Dust on its own, and I thought the ginger kind of emulated the flavor of the sweetener in a diet soda. And when I had the ribs on the smoker, I could clearly smell the rosemary.
But I will testify that the final product was absolutely incredible. The bark from this rub was competition quality. It was the best bark I've achieved on any ribs I've smoked to this point. (Side note: I do NOT use a pan of water above the coals in the smoker, because in my experience, this significantly decreases the bark. I have also not noted any difference in moisture.)
So all in all, I just wanted to say thanks to Meathead for the dust recipe, and for the website. I've joined the Pitmaster's Club, and it is well worth the money! I've been dabbling into BBQ pretty seriously for the past 6 years or so, and this website is a fantastic resource. I've learned a lot in my first few days here!
These ribs were next level!
I used a base of natural lump charcoal, and added about 5 chunks of hard wood: 3 hickory, and two cherry. I smoked the ribs for about 5 hours, with the heat between 260 and 220. It usually hovered around 240. I sauced them in the final half hour.
I was very concerned about adding both the ginger and the rosemary, as I was afraid they would overpower the taste. I was doubly concerned because I tasted the Memphis Dust on its own, and I thought the ginger kind of emulated the flavor of the sweetener in a diet soda. And when I had the ribs on the smoker, I could clearly smell the rosemary.
But I will testify that the final product was absolutely incredible. The bark from this rub was competition quality. It was the best bark I've achieved on any ribs I've smoked to this point. (Side note: I do NOT use a pan of water above the coals in the smoker, because in my experience, this significantly decreases the bark. I have also not noted any difference in moisture.)
So all in all, I just wanted to say thanks to Meathead for the dust recipe, and for the website. I've joined the Pitmaster's Club, and it is well worth the money! I've been dabbling into BBQ pretty seriously for the past 6 years or so, and this website is a fantastic resource. I've learned a lot in my first few days here!
).
Comment