I want to smoke some St. Louis Style pork ribs in my Pit Barrel Cooker using Memphis Dust rub. Anyone ever done this?
Announcement
Collapse
No announcement yet.
Meathead's Memphis Dust and Pit Barrel Cooker
Collapse
X
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I do it all the time, RBJ . I'm fixing to do some ribs tomorrow in my PBC as a matter of fact. Meathead's Memphis Dust makes the ribs delicious.
Huskee , one of the moderators, may pop in here with his tweak of adding more brown sugar to the ribs after sprinkling his own rub recipe on them.
You may want to double serial hook the ribs to insure against part of the rack falling into the fire as the meat softens with smoking. By that I mean put a hook in low and loop the upper hook through it as you pierce the meat higher. You can see how it's done by going to the brisket video on the PBC website.
Also, if my rack of ribs hangs too close to the fire for my liking, I cut it in half. The PBC can hold 8 racks of ribs, so you've got plenty of room if you want to slice part of the rack off and hang it separately to keep the lower end of it from getting overcooked.
Have a lot of fun with that cook!
Kathryn
Edited to add: here's the link to Huskee's topic where he gives a recipe for his own rub but also shows how he piles on the brown sugar and more rub on top of that. I've done this and it works really well with Meathead's Memphis Dust too.Last edited by fzxdoc; May 23, 2016, 08:34 AM.
-
Club Member
- Jan 2016
- 459
- Seattle area
-
Pit Barrel Cooker - 2015
22" Kettle + SnS - 2016
Thermapen - 2016
Jambo 24x48 offset smoker (Big Tex) - 2017
Camp Chef Denali griddle - 2018
Billows and Signals - 2020
I did this a few weeks ago for not the first time, came out great. My wife couldn't stop talking about how good it was, and she's not a big meat eater.
Comment
-
I too layer sugar on top of the rub and also sprinkle some rub on the sugar--but I use turbinado instead of brown sugar. I just like the taste better and once the turbinado sets, I lose less of it than the brown sugar when I first hang it. When I wrap, I use turbinado, honey, butter, more rub and "secret sauce"). Meathead's Memphis rub is very good and so are many of the commercial rubs--I really like Rod Gray's (Eat Barbecue) rubs--the zero to hero is really good. I sometimes add a bit more ground celery seed and/or some cinnamon to a lot of them. Everyone seems to like a hint of cinnamon.
Comment
Announcement
Collapse
No announcement yet.
Comment