So it is about time I try the Memphis Dust recipe rather than a store bought rub. Going to do a PB this weekend. I can find the ingredients but most are in granulated form and not powder (i.e. garlic, onion, rosemary). Should I just grind the granulated into powder? Also, wasn't there a mention of a dash of cumin that people liked somewhere here in the forum?
Spices Inc has it for a great price, like $6 a pound. I used chopped rosemary the first batch, doubled the amount called for. The second batch I had received the powder and it was much easier to use and so fragrant.
When I have to use granulated ingredients instead of powdered, I either use a mortar and pestle or mix them up in a coffee grinder. Yes, I add a TBSP of cumin and it really brings out the umami flavor
Ernest thanks for the tips. I'll make it straight up as is and go from there. I'll use a coffee grinder to turn my granulated spices into powders. BTW, one of the best things about the Pit has got to be reading you and DWCowles banter back and forth. Some good comedy at times.
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I know regarding garlic and onion powders, usually it's granulated. Fine fine powder packs more punch because more is concentrated into the teaspoons and so on. Food for thought.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I like the MMD on pulled pork. I may be about to commit blasphemy here, but, I don't care that much for it on ribs. I find it a bit sweet tasting on ribs. I prefer my own Memphis dry rub. There, I said it! Please don't kick me out of the Pit!
I might try the coffee grounds thing...
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Like pork, poultry likes sweetness. I've used MMD on chicken with excellent results ... and on duck with even better results (wipes drool from chin and keyboard) ...
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I'm a raw beginner at smoking. Using a propane smoker. Tried the Memphis Dust on some ribs and they tasted too sweet. Might have mixed it wrong. What's the best way to compensate for too much sugar in the mix?
becker71, make another batch with no sugar and add it to the original batch you made. Try it and if it isnt sweet enough you can just add a small amount of sugar.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I'm a raw beginner at smoking. Using a propane smoker. Tried the Memphis Dust on some ribs and they tasted too sweet. Might have mixed it wrong. What's the best way to compensate for too much sugar in the mix?
If you're trying to adjust an existing batch of MMD to be less sweet, about your only option would be to add (in proper proportions) every MMD ingredient except sugar to it. That would reduce the overall proportion of sugar and cut down the sweetness. It would be very much a trial and error process until you get it to your liking.
What chili powders do you add? I love MD, but I have been trying to think of the right spice addition that will cut the sweet with some minor bite, or bold hint. I hadn't thought much about chili, but that could be a nice compliment.
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