Memphis Dust is a fantastic rub. What is the best way to add heat if I am using only a dry rub? I have successfully used Memphis Dust and then added spicy BBQ sauce at the end, to add heat. Trying to understand the best way to add some heat and keep the ribs dry rub. Thanks.
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Memphis Dust rub for Stl ribs - how to add heat
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Club Member
- Mar 2018
- 40
- Pittsburgh, PA
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Pittsburgh, PA (originally Memphis, TN)
Fire Magic Echelon Diamond E660s - GAS grill
Pit Barrel Cooker (my current favorite)
Thermapen & Thermoworks Smoke
Favorite cook is brisket
Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies
Originally posted by high plains griller View PostI will add cayenne pepper or chipotle powder to the rub. Be careful a little goes a long way. I prefer spicy, my better 2/3 not so much. It is a compromise thing.
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Check this thread out
I really like MMD and use it on most things, especially pork and chicken parts. I enjoy the flavor in general and especially the way it's flavors Melissa with my Rum Molasses BBQ Sauce. But the timing is, we like spicy food and Memphis Dust, as delicious as it is, is not spicy at all. I'm interested in spicing up MMD,
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Club Member
- Mar 2018
- 40
- Pittsburgh, PA
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Pittsburgh, PA (originally Memphis, TN)
Fire Magic Echelon Diamond E660s - GAS grill
Pit Barrel Cooker (my current favorite)
Thermapen & Thermoworks Smoke
Favorite cook is brisket
Favorite sports teams: Notre Dame, Pittsburgh Steelers, StL Cardinals, Pittsburgh Penguins, and Memphis Grizzlies
Thank you. Sounds like Cayenne Pepper is the reco. From that other post (thanks holehogg ), someone said: 1/2 tsp or more of smoked cayenne to 3 tsp of MMD for a little kick. That seems like a bit much. Maybe half that to start?
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I add crushed red pepper to mine, that I blend up to fine so it’s consistent with the other spices. It’s not cayenne spice but does add nicely with cayenne. Or chile de arbol.
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