This shouldn't be a sticky.
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Memphis Dust Recipe by weight... the easy way.π
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This is a sticky topic.
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Does it matter if it is a sticky?
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Nope... my original post was intended to pass on information that I had spent the time to compile. I measured the MMD recipe exactly how Meathead composed it... then I weighed each teaspoon, tablespoon and cup. Now... it's a major argument in the Pit! I don't get it.π
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Originally posted by Jon Solberg View PostWhy is this a sticky? I mean is MMD all that complicated that we need this? I'm I over looking something? I mean MMD is why I'm here for sure and I'm going to say that I've made 15-20 lbs of the stuff in that time. Have I done it wrong?
oh btw. You want metric? Move. It's that easy. Not being political here but.... you want it. Pack up and get out. You all are making rub like it's bread! It's just rub. Don't get sucked in.
I'm going one step further. If you need a scale to make your rub you need to rethink your rub. Just sayin. While you need to be consistent you also need some leeway. Your not making meth for heck sake. M
Again why is this as stickey?
I prefer it, because I don't have to pull out and clean my measuring cups - I don't have to think about how "packed" my brown sugar is, or whether I'm using a level or heaped teaspoon/tablespoon. My scale is already in use on a daily basis for coffee and a number of other kitchen uses.
I agree it shouldn't be a sticky... it should be added to the recipe at the source.
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It's freakin rub rub. It's not a cure for cancer. Everyone take a step back. I know I've been gone a while but come on. MMD by weight a sticky. You all are taking yourself way to seriously. Try some salt and fire. Try nothing and fire. Try anything and fire. It's freakin bbq. Not indoctrination.
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Originally posted by Jon Solberg View PostIt's freakin rub rub. It's not a cure for cancer. Everyone take a step back. I know I've been gone a while but come on. MMD by weight a sticky. You all are taking yourself way to seriously. Try some salt and fire. Try nothing and fire. Try anything and fire. It's freakin bbq. Not indoctrination.
Trying to measure a recipe by volume pretty much assures you that you will rarely duplicate the recipe you mixed the last time you made it. You'll get close... maybe but you will rarely duplicate it. However... if you measure it by weight on a digital scale you can and will duplicate it within 1/28th of accuracy each and every time.
Jon Solberg - it's not rocket science but if you can duplicate mixing a Rub, using fewer tools, that need to be cleaned, after using them and you can count on the Rub tasting exactly the same every time you mix it... that makes things easier and more accurate.
If I have a choice of weighing a recipe or measuring a recipe by teaspoons, tablespoons, cups... I will weigh it EVERYTIME.
Why...???
accuracy... https://www.chefsteps.com/activities...olume-accuracy
duplicating a recipe is easier and more accurate... https://www.chefsteps.com/activities...-ll-need-scale
easier, quicker, less work... https://www.chefsteps.com/activities...s-volume-speed
I'm willing to bet you that within one year AmazingRibs.com's recipes will be listed in both volume & weight...Last edited by Breadhead; June 4, 2017, 08:55 PM.
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Oh man. If I say what's really on my mind you'll call meathead and I'll get screwed. It's just rub man. Just rub. H
i will tell anyone that reads this before you swing the hammer
don't get sucked in. There's no wrong way to make rub. It's not baking nor is this a baking forum.
Make rub your way. However you want. Your not wrong.
Last edited by Jon Solberg; June 4, 2017, 08:48 PM.
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Simmer down. Don't get RUBBED the wrong way on this..... hehehehehe
I stand by my comments, I'm working the spoons for my rubs!!
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Originally posted by Jon Solberg View PostOh man. If I say what's really on my mind you'll call meathead and I'll get screwed. It's just rub man. Just rub. H
i will tell anyone that reads this before you swing the hammer
don't get sucked in. There's no wrong way to make rub. It's not baking nor is this a baking forum.
Make rub your way. However you want. Your not wrong.
Jon... you've said exactly what's on your mind already. As you can tell by reading this thread not everyone agrees with you... or me.
Making Rub by weight is much easier, more accurate and requires less cleanup. Please point out the bad part of that.
It's obvious that you think measuring Rub recipes by weight is ignorant. I have no problem with that.
You are 100% correct... there is no wrong way to make Rub! There's the easy and accurate way that requires very little cleanup and then there's the other way that takes 3 times as long and requires more clean up and gives you little probability of duplicating your last batch of Rub.
I'll bet YOU that Meathead has his recipes listed on AmazingRibs.com by VOLUME & WEIGHT within a year... you game?
I've never called Meathead...Last edited by Breadhead; June 11, 2017, 09:30 PM.
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Thanks Breadhead , i am going to change my recipe tomorrow and print out the new format. Much easier and much more accurate. Will be more consistent too
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Jon Solberg ... it's not about making your ribs better. It's about making your Rub easier and more accurate to make...
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To each their own. Lets keep things civil. We are all friends here. Jon Solberg
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Not sure how accurate this is as Brown sugar is heavier by volume than white sugar and in the spread sheet B.S. is 135 grams and W.S. is 150 grams. And why would onion powder weigh almost twice by volume as Ginger powder 19 grams vs 10 grams respectively.
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I think we can all agree "different strokes for different folks". Breadhead thanks for sharing this information, it was nice and selfless of you to figure it all out and share it by posting it here for us.
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Founding Member
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Future build, 80 gallon tank hybrid, pellet/stick burner
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Breadhead not putting you down I was looking at conversions like this and Brown is heavier than White, so if you did actual weights from your measurements I get it.http://www.gourmetsleuth.com/convers...ram-calculator
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If... you look at recipes from the point of the creator, let's use Meathead as an example. If he could offer a recipe that every member could duplicate EXACTLY as he wrote it - he would have a much greater chance of wide spread acceptability.
The metric system devides an ounce into 28 portions. There's lots of difference between a level tablespoon and a heaping tablespoon. There's lots of difference between a tightly packed cup of brown sugar and a lightly packed cup of brown sugar. So... if a recipes has 10 ingredients and each person mixing it uses different types of measurements in their teaspoons, tablespoons, cups, etc... you will end up with 10 different results.
If you weigh your ingredients with a digital scale... you will get within 1/28th of an ounce of accuracy.
Hmmm... I wonder why 6 billion people measure their recipes by weight and 300,000,000 measure their recipes by volume???
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You're forgetting that most folks who want to throw some meat on the grill do not have a digital scale. I totally dig mine for preparing sausage. We weigh everything, down to the water we add. For rubs, to paraphrase Kenji, " I'm a spoon and cup welding monkey!!"
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Yes. Especially for sausage with thinks like nitrites, milk powders and dextrose. And after all of that you still need to cook off a piece and taste before you stuff. Crazy, I know. Good stuff though. Tru, valid discussions above. I did MMD by weight last time. It was good but now I'm curious.
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