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Memphis Dust and Last Meal Ribs

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  • Uncle Meat
    Former Member
    • Dec 2015
    • 19
    • Columbia, MD

    Memphis Dust and Last Meal Ribs

    Hello, Pitmaster People! It's been a while!
    I just whipped up some Memphis Dust ... gettin' ready to cook four slabs o' Last Meal Ribs this weekend on The Big Green Egg.
    Even though summer is over today, we're gonna pretend ... gettin' one last "summer" meal in ... along with some baked beans, slaw ... and possibly some Sriracha Honey chicken wings!
    Get 'em while they're hot!
  • ecowper
    Founding Member
    • Jul 2014
    • 3194
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    I'm thinking I need ribs and chicken for football on sunday .... we are gonna tailgate in the backyard!

    Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4954
      • Winchester TN
      • Hardware
        Slow 'N Sear Deluxe Kamado.
        Slow 'N Sear Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney starters (regular and half).
        Joule.
        GrillGrates, GrateGriddles.
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks)
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

      #3
      Yeah, that sounds delicious. Come back with some photos and have fun! It's good to see you around The Pit again!

      Comment

      • boftx
        Founding Member
        • Jul 2014
        • 911
        • Las Vegas, NV
        • CharGriller Pro COS
          Oklahoma Joe COS
          Maverick 732 thermometer
          Red Thermapen
          Favorite beer: Scotch

          I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

        #4
        What the hell does summer have to do with it?

        Comment


        • EdF
          EdF commented
          Editing a comment
          Yabbut, the guy has a BGE!

        • boftx
          boftx commented
          Editing a comment
          EdF that's what umbrellas are for.

        • Thunder77
          Thunder77 commented
          Editing a comment
          boftx, My thought exactly! I cleared 2 ft of snow off of my deck in January to get to my grill!
      • Uncle Meat
        Former Member
        • Dec 2015
        • 19
        • Columbia, MD

        #5
        LOL, you're right, boftx

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          If you have a BGE you can cook in Alaska in a blizzard.😁
      • RonB
        Club Member
        • Apr 2016
        • 12592
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #6
        Any time is smokin' time...

        Comment

        • Elgine
          Club Member
          • Aug 2016
          • 94
          • Laughlin nevada

          #7
          Nice thing about living in the desert not a lot of weather to worry about other then summer heat.

          Comment


          • boftx
            boftx commented
            Editing a comment
            I've lived in snow country and still smoke all year round.
        • Elgine
          Club Member
          • Aug 2016
          • 94
          • Laughlin nevada

          #8
          I would too,

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10538
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
              Assistants
              Dexter (Beagle mix)
              Kinnick (American Foxhound)
              ************************

              Grills/Smokers/Fryers
              Big Green Egg (Large) X2
              Blackstone 36" Outdoor Griddle 4-Burner

              Broil King Keg
              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              ******************.
              Thermometers
              FireBoard (Base Package)
              Thermoworks ThermaPen (Red)
              Thermoworks MK4 (Orange)
              **************

              Accessories
              BBQ Dragon
              Big Green Egg Plate Setter
              Benzomatic TS4000 Torch X 2
              Benzomatic TS800 High Temp Torch X 2

              Bayou Classic 44 qt Stainless Stock Pot
              Bayou Classic 35K BTU Burner

              Digi Q DX2 (Medium Pit Viper Fan)
              Dragon VT 2-23 C Torch
              Eggspander Kit X2
              Field Skillet No. 8,10,12

              Finex Cat Iron Line
              FireBoard Drive
              Lots and Lots of Griswold Cast Iron
              Grill Grates
              Joule Water Circulator
              KBQ Fire Grate

              Kick Ash Basket (KAB) X4
              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
              Tool Wizard BBQ Tongs
              Univex Duro 10" Meat Slicer
              ********************************
              Fuel
              FOGO Priemium Lump Charcoal
              Kingsford Blue and White
              Rockwood Lump Charcoal
              Apple, Cherry & Oak Log splits for the C-60
              **************************

              Cutlery
              Buck 119 Special
              Dexter 12" Brisket Sword
              Global
              Shun
              Wusthof
              *******
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            #9
            Don't let cool weather dampen your BBQ spirit. Summer has nothing to do with it. I cook all year around....in Minnesota!! There is nothing like adding a log to the KBQ at 5 am when its -20 F. (I know good for you, right? )

            I am looking forward to some pictures of this cook. I have also been getting into the wing game. There are so many choices, flavors, sauces and rubs that you can use its almost endless.

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Love that stuff man!! Have you tired the Crucible Rub? (Just like the Death Dust but made with Ghost Pepper instead) Its FIRE! But give you insane color and flavor. A slow, smokey, powerful heat. martybartram

            • martybartram
              martybartram commented
              Editing a comment
              I have not, probably too hot for me but I have a friend who grows ghosts so I should get him some. He loves the HDD.

            • martybartram
              martybartram commented
              Editing a comment
              I need to finish my experiment with the HDD. I want to determine how many tsp per # for mild, medium, hot, volcano, ect wings
          • Uncle Meat
            Former Member
            • Dec 2015
            • 19
            • Columbia, MD

            #10
            Man, the ribs look awesome. Five hours of smoke on The Egg at 225. (We can't eat 'em until our guests arrive.) For some reason, I can't upload an image. I keep getting an error message no matter which file format I use. Something about the image not matching the content (whatever that means). Sorry, guys!

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5036
              • Charlotte, NC
                • Slow 'N Sear Kamado (SnSK)
                • Lots of grills that work with Slow 'N Sear
                • LOTS of digital thermometers (my fav)
                • LOTS of accessories
                • Favorite Beer - Fat Tire
                • Favorite Bourbon - Woodford Reserve
                • Favorite White Wine - Cakebread Chardonnay
                • Favorite Red Wine - Yes, Please
                • President/Owner - SnS Grills

              #11
              Originally posted by Uncle Meat View Post
              Man, the ribs look awesome. Five hours of smoke on The Egg at 225. (We can't eat 'em until our guests arrive.) For some reason, I can't upload an image. I keep getting an error message no matter which file format I use. Something about the image not matching the content (whatever that means). Sorry, guys!
              Email the image to me at [email protected]. I'll see if it's a problem with the image.

              Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5036
                • Charlotte, NC
                  • Slow 'N Sear Kamado (SnSK)
                  • Lots of grills that work with Slow 'N Sear
                  • LOTS of digital thermometers (my fav)
                  • LOTS of accessories
                  • Favorite Beer - Fat Tire
                  • Favorite Bourbon - Woodford Reserve
                  • Favorite White Wine - Cakebread Chardonnay
                  • Favorite Red Wine - Yes, Please
                  • President/Owner - SnS Grills

                #12
                Testing Uncle Meat's image

                Click image for larger version

Name:	ribs2.jpg
Views:	7
Size:	781.2 KB
ID:	224367

                Comment

                • David Parrish
                  Founding Member - Pit Boss Emeritus
                  • May 2014
                  • 5036
                  • Charlotte, NC
                    • Slow 'N Sear Kamado (SnSK)
                    • Lots of grills that work with Slow 'N Sear
                    • LOTS of digital thermometers (my fav)
                    • LOTS of accessories
                    • Favorite Beer - Fat Tire
                    • Favorite Bourbon - Woodford Reserve
                    • Favorite White Wine - Cakebread Chardonnay
                    • Favorite Red Wine - Yes, Please
                    • President/Owner - SnS Grills

                  #13
                  Uncle Meat it looks like your image uploads just fine. You've got some kind of device/OS/browser issue going on. It can be hard to troubleshoot, but clearing browser cache or using a desktop instead of mobile device are two options that often fix the problem.

                  NICE looking ribs!

                  Comment

                  • FireMan
                    Charter Member
                    • Jul 2015
                    • 7620
                    • Bottom of Winnebago

                    #14
                    Rill nice! Didja get any onya?

                    Comment

                    • Uncle Meat
                      Former Member
                      • Dec 2015
                      • 19
                      • Columbia, MD

                      #15
                      Thanks, David, for uploading my picture.
                      Holy moly, the ribs were the best I've ever made. My dinner guests were calling me "Rib God." Fortunately, we have some leftovers. Gonna be a good lunch today.

                      And FireMan: rzzzzzzzz to you. Weasels! ;-)

                      Comment

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                      Meat-Up in Memphis 2021

                      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                      Click here for details. (https://amazingribs.com/memphis)
                      See more
                      See less
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