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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Huskee's Rib Rub Recipe

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  • Top | #1

    Huskee's Rib Rub Recipe

    PLEASE NOTE: On 10/23/15 I changed the recipe to cut in half the chili powder and the cumin, and completely removed the cayenne pepper.

    Why? My wife recently got some fancier glass jar organic spices, and I was quite surprised (negatively) at the difference they made in my rub. Way too chili & cumin-tasting for me, and too spicy. This rub isn't meant to be spicy. Therefore I experimented and altered their amounts in case anyone uses higher grade spices they hopefully won't find the cumin-chili-spice to be overpowering as my family did with the spice upgrade.

    Former amounts in blue in case you liked it as it was.

    This is the rub that I developed long before discovering AmazingRibs and Meathead's Memphis Dust. I based this off from a recipe I found online somewhere and have tweaked it until it works perfectly for me & my family. It was developed primarily for ribs, but as you'd expect works great on pork butts and is amazing on smoked chicken too. This rub contains less herbs than MD and I prefer the less herbal profile.

    If you care to try this, please give me feedback!

    Huskee's Rib Rub (small batch)
    • 1/4 C white sugar
    • 1/3 C brown sugar, dried (see note below on drying)
    • 3 Tbsp (~3/16 C) table salt-- When I quadruple this recipe I use ~3/4 C or a pinch over.
    • 2 tsp chili powder (formerly 4tsp)
    • 1 tsp ground cumin (formerly 2 tsp)
    • 1 tsp ground black pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • formerly 1 tsp cayenne pepper
    • important- top the racks with generous layer of brown sugar immediately before or after putting in the smoker.

    For a downloadable Excel file version of this, complete with built-in calculator for multiplying the ingredients, click here. Thank you RichBrew for your help with that!

    Click image for larger version

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    This is not a spicy rub, it is perfectly balanced between spicy, savory, salty and sweet.
    Cayenne or black pepper may be doubled if you like more heat. Don't overdo it until you're sure.

    *MAKE SURE you're not using injected or 'enhanced' ribs/pork/chicken. This may have added salt from the processing plant and will make the product too salty using this rub. Buy only natural meat that doesn't say enhanced or injected with salt solution.*

    Trim and prep ribs properly. Add a light spritz of spray oil like PAM to ribs to help rub stick. You may omit this if you don't have it or don't want to. I've used the mustard method with no appreciable difference, just messier.

    Here is this process (most of it) in pictures

    Place a generous layer on ribs at least 1-2hr prior to adding to smoker, in order for the salt in the rub to dry brine the meat. May be put on overnight. Press with fingers gently to help seat the rub to avoid excess falloff. Don't add so much that the meat is not visible underneath, as this rub contains salt!

    Wrap in plastic wrap and keep in fridge until smoker is up to temp, DO NOT let ribs come to room temp first. Add a small dash right before placing on smoker to replace any that may have dripped off.

    As noted, this recipe calls for adding a generous coating of brown sugar out of the bag to top side of ribs right as I place them on smoker. This melts and creates a glaze that makes my ribs what they are. I like sweet, but it's not overpoweringly sweet. There's enough salt underneath to balance it. It's the Huskee's Real Wood BarbecueTM way.

    (Here's my brown sugar method in pics)
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    I like to put another small dash of rub on top of the brown sugar so everything stays balanced.
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    This batch is enough for a few slabs of ribs or a good sized pork butt or two. Can easily be multiplied. I usually quadruple it when I make it.

    To dry brown sugar: Spread measured amount(s) of brown sugar on a paper plate or on parchment paper on a regular plate or baking pan. Spread out thin in even layer to edges of plate. One average sized paper plate will easily hold up to 1C if you were doubling the recipe. Use more than one plate if multiplying the recipe further.

    Once b-sugar is spread out in even layer place in a 230 degree oven for about 20-30 min. Remove plates of sugar and let cool. Sugar will begin making crackling sounds after a while as it's cooling, this is normal. Once completely cooled, sugar "cookies" should be hard to the touch. Bend the plate to remove the cookie and slip into a plastic Zip bag. Seal with as little air in bag as possible. Roll the bag with a roller or glass jar thoroughly, to grind all clumps to powder. Once the sugar is a powder, add the other ingredients to the bag and mix.
    Grind it soon after it cools. If it sits too long, especially in high humidity environments, it will soften back up!

    I mix this all up in a plastic Zip bag. After all ingredients are added, seal the bag with as much air as possible. Shake the bag vigorously to mix ingredients. You can whisk in a bowl too, however you choose. Rub may be spooned on, but I like using a leftover seasoning shaker or Parmesan cheese shaker with large holes to sprinkle mine.

    Happy Smoking!
    Attached Files
    Last edited by Huskee; March 13th, 2016, 11:48 PM.

  • Top | #2
    Why do you dry the brown sugar? Is it to make it easier to "shake" onto the meat? For Memphis Dust I just use regular brown sugar out of container and mix with other ingredients and rub on, etc.


    • Top | #3
      Why do you dry the brown sugar? Is it to make it easier to "shake" onto the meat? For Memphis Dust I just use regular brown sugar out of container and mix with other ingredients and rub on, etc.
      Yes. Then it has the consistency of white sugar, although when rolled it might be a little finer. I find that it would clump in the bag, and especially since I began using an old spice bottle and a Parmesan cheese bottle as shakers for it no clumps makes thing a bit easier and more consistent.
      Last edited by Huskee; July 19th, 2014, 08:57 AM.


      • Top | #4
        Man this sounds great, I'm going to have to give the recipe and technique a try. Thanks Aaron...


        • Huskee
          Huskee commented
          Editing a comment
          You're welcome. If you do use it give me an honest critique!

      • Top | #5
        This is similar to a concoction I use except I don't add cumin. I'll give this a try next time I do some ribs.


        • Top | #6
          Use the cumin Jub Jub. When you make the rub it smells strong but once you do you cook you won't be disappointed. It's a great rub.


          • Top | #7
            That is awful darn close to the rub I normally throw together for pork. I add some smoked paprika in mine, but I don't think I've tried onion powder. (I'm terrible, I usually go to the spice drawer and just start grabbing things)

            Next time I make ribs, I'll give that a spin and report back. Thanks!


            • Top | #8
              It gives it a nice balance IMO. Looking forward to your honest critique jholmgren!


              • Top | #9
                Looks good Huskee. I am looking for something a bit different than MMD and I will try yours next. Since I dry brine with salt 24 hrs before I put on the rub I think I will leave the salt out initially.


                • Huskee
                  Huskee commented
                  Editing a comment
                  I've done it both ways and prefer to dry brine with the intact rub...but that is preference. I recommend a slight dust of finish salt if you go saltless. The rub tastes lackluster when it's saltless IMO.

              • Top | #10
                That is what I did Mar. Also, I did leave out the 2 tsp of cumin and replaced with one heaping tsp of Allspice. Came out very, very good.

                I like a little cumin in my beef rub.


                • GadjetGriller
                  GadjetGriller commented
                  Editing a comment
                  Very nice Jerod Broussard ! I dislike Cumin (taste to much like dirt to me) so the Allspice seems like a great idea!! Gonna try it tomorrow!!

                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  GadjetGriller i love me some Allspice

              • Top | #11
                The seasoning part of this gets complicated really fast. The road is wide and seems forgiving but, the cotton pickin taste buds are the final test. Also, what it taste like in the jar/storage container is not a very good indicator of how it will taste after it comes out of the smoker.

                Huskee, I am going to do my next pork roast using your recipe as you prefer it. I will let you know how it goes.


                • Top | #12
                  I hope you like it Barry. If not I promise I wont move next door to you!


                  • Top | #13
                    Tried your rub on ribs, Huskee, and thought it was excellent! I also like "sweet," and loved the result from adding some brown sugar to the ribs before hanging them on my Pit Barrel Cooker. Mixing some more for Labor Day. I'm feeling a little adventurous and am going to try Jerod's suggestion and make a "comparison" batch substituting allspice for the cumin.


                    • Huskee
                      Huskee commented
                      Editing a comment
                      Did you ever do the comparison Mike? What was/is your opinion?

                    • Koy Schoppe
                      Koy Schoppe commented
                      Editing a comment
                      Mike, How did the extra layer of brown sugar work in the PBC? I am looking at trying this, but was just curious if that extra layer would just fall off when hung vertically.

                    • Huskee
                      Huskee commented
                      Editing a comment
                      Koy Schoppe I think it would mostly drip off. That actually was my biggest hesitancy on hanging ribs to cook em.

                  • Top | #14
                    Great, thanks for the results Mike! I too would like to try some allspice out of curiosity. But I like my cumin too....


                    • Top | #15
                      Well, it's been a while but I made the Huskee rub and used it on a rack of ribs. They were very good but, maybe not for me. The jury is still out and I will use it again and hopefully provide better feedback.

                      Huskee, I would be glad to have you as a next door neighbor.


                      • Huskee
                        Huskee commented
                        Editing a comment
                        Thanks Barry! The feeling is mutual. You're a fell swella.