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Memphis Dust Recipe by weight... the easy way.πŸ‘

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  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    Memphis Dust Recipe by weight... the easy way.πŸ‘

    All you need is your digital scale, a mixing bowl, a whisk and your ingredients.

    Dump each ingredient into the mixing bowl that's sitting on your digital scale to the listed quanity, hit the tare key to go back to zero and add another ingredient. It's fast, very accurate and very little clean up.πŸ‘Œ

    Ingredients:
    Brown Sugar... 135 grams.
    White Sugar... 150 grams.
    Paprika... 66 grams
    Garlic powder... 50 grams
    Ground Black Pepper... 14 grams
    Ginger powder... 10 grams
    Onion Powder... 19 grams
    Rosemary powder... 4 grams
    Attached Files
    Last edited by Breadhead; April 8th, 2017, 06:30 PM.
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    #2
    Fine job, Breadhead !!!!
    Waitin' 'til ya do BBBR by grams...
    Same scale I have... I Love It!!!

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Thank you, Breadhead !

    • dipguy
      dipguy commented
      Editing a comment
      Somewhere I thought I saw that the Memphis dust rub should be run through a food processor but I haven't been able to find this statement again to confirm. Is this correct?

    • MBMorgan
      MBMorgan commented
      Editing a comment
      dipguy - I’ve never done that ... but I guess you could if you’re trying to fix a bad case of clumping.
  • Skip
    Founding Member
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    #3
    Thanks Breadhead I need to mix up more pretty soon.

    Comment

    • Pirate Scott
      Club Member
      • Mar 2017
      • 1342
      • Clay, New York
      • - Plain old Charbroil Charcoal Grill
        - 26" Weber Kettle
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      #4
      Thanks, I will give it a try.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12141
        • Near Richmond VA
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        #5
        I always prefer measuring by weight. Thanx.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Bread makers get measuring by weight.πŸ‘
      • Jerod Broussard
        Moderator
        • Jun 2014
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        #6
        I ain't digging out the scale for rubs. Sausage making, yeah.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I would dig out the scale for nearly anything.

        • Breadhead
          Breadhead commented
          Editing a comment
          I NEVER have to dig out my digital scale... because I keep it on my kitchen counter all of the time.πŸ˜‰

        • Attjack
          Attjack commented
          Editing a comment
          My scale also always sits out on the counter.
      • Spinaker
        Moderator
        • Nov 2014
        • 10411
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        #7
        Thanks BH. This makes it easier. I have one of those thin, digital counter-scales. I just keep it up on top of the fridge so I can grab it quickly. This will be slick.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Kitchen scale is right up there with the Thermapen!

        • Breadhead
          Breadhead commented
          Editing a comment
          EdF ... I agree. My scale makes everything easier and more accurate.

        • Skip
          Skip commented
          Editing a comment
          Scale is wonderful in the kitchen.
      • MBMorgan
        Club Member
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          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #8
        Thanks, Breadhead! Much easier (and scaleable) than fiddling with measuring spoons and cups. Perhaps Meathead might be willing to incorporate ingredient weights into other recipes? I'll be happy to volunteer for that effort ...

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Breadhead - same here. The only real challenge is to clearly identify the "100%" ingredient for each recipe.

        • Breadhead
          Breadhead commented
          Editing a comment
          I agree Mike. Infact what I did on this recipe was make the combined sugar a single ingredient. 135+150=285 grams is my 100% ingredient.

        • Breadhead
          Breadhead commented
          Editing a comment
          I'm just passing it on. I learned it trying to figure out how to make bread and through the Modernist Cuisine books too.
      • billg71
        Charter Member
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        • 401
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        #9
        Wow, thank you so much! Just one bowl to clean up afterwards, I like that.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          It's quick, easy and absolutely accurate. You get exactly the same exact rub everytime you mix it. No need to wash spoons and measuring cups.😏

        • billg71
          billg71 commented
          Editing a comment
          Really, this is one of those things that is so obvious you want to pound your head into the woodwork repeatedly for not thinking of it already! And there's nothing to clean up if I mix it in the container I use for storage.

          Breadhead, thanks again! You just made my life so much simpler!

        • Breadhead
          Breadhead commented
          Editing a comment
          billg71 ... I'm pleased you see the simplicity of this method. Pass it on.πŸ‘
      • ecowper
        Founding Member
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        • 3025
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          Eric Cowperthwaite aka ecowper

        #10
        Threw this in my Evernote recipe file. Love the simplicity. This old, broke down soldier can't spend much time fiddling with complicated measurements and math and stuff.

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          And since you did it, I don't have to bother. Us former soldiers turned engineers know enough to steal the formula from the guy that already worked it out.

        • Breadhead
          Breadhead commented
          Editing a comment
          I made a living knocking off huge furniture factories that had gigantic engineering budgets.πŸ˜† I waited until they developed a really popular style and then made my version of it.πŸ€— Lazyboy hated me.😎

        • ecowper
          ecowper commented
          Editing a comment
          Breadhead I always say why repeat all that hard work when somebody else has already done it ;-)
      • MBMorgan
        Club Member
        • Sep 2015
        • 6036
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #11
        And of course, I've been messing about in Excel ... working up the next "Toolkit" addition. It's just a crude first pass but it's not looking too bad as a tool to help with conversion of 'old fashioned' spoons and cups recipes to weight-based Baker's %:

        Click image for larger version

Name:	WIP - Ingredients as Baker's %.jpg
Views:	327
Size:	258.5 KB
ID:	302629

        Comment


        • SmokingSteve
          SmokingSteve commented
          Editing a comment
          Thanks for sharing the chart! I copied and saved it, cause I am new at this. It should help keep me out of trouble with the boss of the kitchen! LOL
      • Richard P
        Club Member
        • Dec 2016
        • 65
        • Mooresville NC
        • Grilla Silverbac

        #12
        Thanks for the effort and much appreciated. Will save info for the next batch.

        Comment

        • Huskee
          Pit Boss
          • May 2014
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            About me
            Real name: Aaron
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          #13
          Thanks for sharing. But, to each their own.

          Can someone try to enlighten me? I don't see how adding a little bit of each ingredient at a time until the weight is right is any easier than simply scooping out a Tbsp or Cup of something. Call me crazy. For rubs I don't see the benefit unless you just like weighing things. For baking where precision matters, sure.

          But I don't see how it's any easier than a scoop.

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            We're all a little different my friend.πŸ‘ There's no rules in the kitchen. I just don't like using and cleaning up a lot more tools to accomplish the same thing.

          • binarypaladin
            binarypaladin commented
            Editing a comment
            When I'm not baking I do a mix. I use the scale because it's fast for the big stuff. I grab the spoons (or just guess) for the smaller stuff when I'm not overly concerned with precision. For something like a spice rub I can do the whole operation in the container I'm storing in and... no dishes.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            I’ve come to the conclusion that, outside of competition, rub flavors really shouldn’t dominate, so precision might be overrated for rubs. But, for best possible bite, might be different.
        • rnixon
          Club Member
          • Mar 2017
          • 4
          • Columbia, SC
          • Char-Griller Pro Smoker, Green Mountain Grills Jim Bowie Smoker, Weber Summit Grill, Numerous cheap charcoal grills. Maverick Remote Thermometers.

          #14
          For me, rubs require just as much precision as baking. I am looking to create a specific taste every time. For instance a little extra cayenne will change the taste... a specific amount will always taste the same.

          Comment

          • TheCountofQ
            Former Member
            • Apr 2015
            • 503
            • Tulsa, Oklahoma

            #15
            I understand it, for accurate repetition purposes, and not having to fiddle with measuring cups/spoons. However when measuring multiple items with a scale, I measure in a bowl/ramekin, dump it in a main bowl, then measure the next item in the original bowl, etc. Otherwise, if one adds to much, it may be difficult to remove the one ingredient from a bowl with several.

            Thanks for doing the math for us Breadhead !

            Comment

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            The Undisputed Champion!

            thermapen

            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  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

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            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


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            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


            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


            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


            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