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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-11-2014, 10:09 PM   #1
cmwr
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Default Anyone ever tried meatheads memphis rub?

http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html


???? any reviews?
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Unread 03-11-2014, 10:24 PM   #2
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I tried as written, good but not enough heat for me. Like anything you should adjust to your taste.
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Unread 03-11-2014, 10:26 PM   #3
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I use it on ribs and pork butt and like it a lot. Have tried other rubs but generally come back to this
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Unread 03-11-2014, 10:34 PM   #4
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I love it on ribs, I cut the ginger back a little. Last year we did some testing and tried 8 rubs in blind side by side tests, it won hands down.

It doesn't have much bite so I do add a dusting of Habenero Death dust on top for some extra kick
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Unread 03-11-2014, 10:35 PM   #5
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Tried it once .... its OK.
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Unread 03-11-2014, 11:05 PM   #6
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I was not overwhelmed with it. I tried it on brisket and contrary to what he says, I could taste the rosemary and that is not one of my favorite spices. It is not bad but certainly not my favorite.
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Unread 03-11-2014, 11:11 PM   #7
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^^^^it is formulated for ribs.
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Unread 03-11-2014, 11:26 PM   #8
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I have tried it on pork as well. The last thing I tried it on was brisket. My opinion was the same for it as well.
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Unread 03-11-2014, 11:34 PM   #9
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Definitely NOT a beef rub, guys. Sorry to hear a brisket was injured that way!
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Unread 03-12-2014, 12:08 AM   #10
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Quote:
Originally Posted by Shagdog View Post
Definitely NOT a beef rub, guys. Sorry to hear a brisket was injured that way!
My modified Memphis dust (+chipolte, +cayenne, turbinado instead of brown sugar) is my pre rub on a brisket slathered with mustard and ring pepper juice, final rubbed in coarse 5 pepper blend salt and lemon peel.........I've said too much


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Unread 03-12-2014, 01:36 AM   #11
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Loved it on ribs
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Unread 03-12-2014, 07:31 AM   #12
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Quote:
Originally Posted by Shagdog View Post
Definitely NOT a beef rub, guys. Sorry to hear a brisket was injured that way!
Interesting comment. Exactly what about it makes it so definitely not a beef rub other than meathead saying its for ribs? I generally shy away from saying this sauce or rub is absolutely for beef and this is not or pork or whatever. In my experience, trying different combinations leads to interesting discoveries. Ones that I would not find if I just looked at something and made the determination that it won't work without trying it. My suggestion is to climb out of your self imposed isolation and try some things that you would not ordinarily try. You just might be surprised by the results. Assuming you know the answer beforehand will invariably lead to missed opportunity.

Last edited by Alfb; 03-12-2014 at 07:32 AM.. Reason: mispelling
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Unread 03-12-2014, 07:53 AM   #13
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I really don't think your remark is fair or on point at all. You make a lot of assumptions about me and my reasons that you couldn't possibly know.

I don't give advice from a place of "because some other guy said it was that way" and I never have. I've been smoking for a very long time and I'm constantly trying new things, not that I need to justify myself to you.

All I meant was different meats work much better with flavors that compliment them. That rubs main ingredients are obviously targeted toward ribs - sugar, sugar, paprika. It's a sweet rub, which usually will benefit pork or chicken. Personally, sweet rubs on beef don't work. It's not a flavor combination that works with my palette, or really in BBQ in the classic sense. Beef needs a savory rub, more pepper, less sugar.
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Unread 03-12-2014, 08:05 AM   #14
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Wow lots of opinions guys. I got 2 goto rubs of my own. One KC rub which is 50% brown sugar and a texas style rub which has a lot of chili powder. They are both good on ribs but I found meatheads recipe referenced in a post on the brethren and had to search it up. I am actually anxious to try it. Some of you say you like more kick than this rub offers and so do I but my family isn't into hot spicy things so it may be the rub that knocks my wife and kids socks off. We will see.

When some of you say its "not hot enough" ....It's not like "candy sweet" is it? I need a little saltiness.
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Unread 03-12-2014, 08:33 AM   #15
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Quote:
Originally Posted by Shagdog View Post
I really don't think your remark is fair or on point at all. You make a lot of assumptions about me and my reasons that you couldn't possibly know.

I don't give advice from a place of "because some other guy said it was that way" and I never have. I've been smoking for a very long time and I'm constantly trying new things, not that I need to justify myself to you.

All I meant was different meats work much better with flavors that compliment them. That rubs main ingredients are obviously targeted toward ribs - sugar, sugar, paprika. It's a sweet rub, which usually will benefit pork or chicken. Personally, sweet rubs on beef don't work. It's not a flavor combination that works with my palette, or really in BBQ in the classic sense. Beef needs a savory rub, more pepper, less sugar.
Fair enough. But you have to admit that your comment that it definitely was not a beef rub indicates absolutes. I may have made assumptions about you but you made generalities that are not necessarily correct at least in all cases and are at the very least an opinion. Of course, the vast majority of what is discussed in forums like this are basically opinions. You might try the rub before you say it is a sweet rub though. While it has a significant amount of sweet ingredients, its taste is by no means sweet.

Last edited by Alfb; 03-12-2014 at 08:34 AM.. Reason: left something off
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