Memphis Dust Recipe by weight... the easy way.👍

[Breadhead]

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.👌

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

[Mr. Bones]

Fine job, Breadhead !!!!
Waitin' 'til ya do BBBR by grams...
Same scale I have... I Love It!!!

[Attjack]

Thank you, Breadhead !

[dipguy]

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]

dipguy - I’ve never done that ... but I guess you could if you’re trying to fix a bad case of clumping.

[Skip]

Thanks Breadhead I need to mix up more pretty soon.

[Pirate Scott]

Thanks, I will give it a try.

[RonB]

I always prefer measuring by weight. Thanx.

[Breadhead]

Bread makers get measuring by weight.👍

[Jerod Broussard]

I ain't digging out the scale for rubs. Sausage making, yeah.

[Potkettleblack]

I would dig out the scale for nearly anything.

[Breadhead]

I NEVER have to dig out my digital scale... because I keep it on my kitchen counter all of the time.

[Attjack]

My scale also always sits out on the counter.

[Spinaker]

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.

[EdF]

Kitchen scale is right up there with the Thermapen!

[Breadhead]

EdF ... I agree. My scale makes everything easier and more accurate.

[Skip]

Scale is wonderful in the kitchen.

[MBMorgan]

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 ...

[MBMorgan]

Breadhead - same here. The only real challenge is to clearly identify the "100%" ingredient for each recipe.

[Breadhead]

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]

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]

Wow, thank you so much! Just one bowl to clean up afterwards, I like that.

[Breadhead]

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]

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]

billg71 ... I'm pleased you see the simplicity of this method. Pass it on.👍

[ecowper]

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.

[ecowper]

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]

I made a living knocking off huge furniture factories that had gigantic engineering budgets.😆 I waited until they developed a really popular style and then made my version of it.🤗 Lazyboy hated me.😎

[ecowper]

Breadhead I always say why repeat all that hard work when somebody else has already done it ;-)

[MBMorgan]

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 %:

[SmokingSteve]

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]

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

[Huskee]

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.

[Breadhead]

We're all a little different my friend.👍 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]

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]

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]

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.

[TheCountofQ]

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 !