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Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's is the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

bbq thermapen

GrillGrates Take You To
The Infrared Zone

BBQ_grill_grates

Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. Every gas grill and pellet smoker needs them.

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks.

Click here to read more.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $269 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.

memphis dust

Meathead's Memphis Dust Rub Recipe

By Meathead Goldwyn

Rubs are spice mixes that you can apply to raw food before cooking and there are scores of commercial blends on the market. But there's no need to buy a rub when you can make your own and customize it to your taste. And they're easy to make!

Here's my recipe for a great all purpose pork rub. Although it is formulated for pork, I've used it with success on smoked salmon, stuffed raw celery, on the rim of Bloody Mary's, and even popcorn. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. People tell me I really ought to bottle and sell it. Nah. You can have it for free. It's all here, nothing held back.

Since I originally designed this for ribs, let's talk about how to use it on this succulent bit of pig candy. Many purists in that barbecue mecca named Memphis lay a dry rub on their ribs before and after cooking, and then they eat their slabs crunchy, sans sauce. There are even restaurants that only serve "dry" ribs. No sauce in the joint.

Even if you like your pork "wet" (with sauce) a good rub can add flavor, texture, and color, and you need one if only so, when you are asked "What's your secret?", you can answer as the pros do, by saying "It's my rub, man."

Some pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process. There is a reaction between the rub and the surface that helps form a nice crust, called bark, if the rub is on for at least two hours in the fridge.

Some put it right on the meat and then massage it in. Others lay down a mustard base first to act like glue, others make a wet rub by mixing it with oil or booze because the spices dissolve in lipids or alcohol, not water. I like to put a thin layer of vegetable oil on the meat and then sprinkle the rub on top.

After you used it on my Last Meal Ribs and my Perfect Pulled Pork, try it on salmon, and even popcorn!

Because of the sugar, make sure to cook at low temps.

As background for this recipe, read these articles, The Zen of Herbs & Spices, The Zen of Chiles, the Zen of Garlic, and The Zen of Salt.

Memphis Dust Recipe

Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

About the sugar and salt. I encourage readers to experiment with recipes, and "no rules in the bedroom or dining room" is my motto, but I have gotten some emails that require a response. I appreciate that many of you feel the need to reduce sugar and salt in your diets (although recent research has warned that low salt diets can be just as dangerous as high salt diets), but they are in the recipe for more than flavor enhancement, they help form the crust (a.k.a. called "the bark" by the pros), an important part of the texture of the surface of ribs and slow smoke roasted pork. The salt pulls some moisture to the surface to form a "pellicle" and the sugar mixes with the moisture, caramelizes, and also contributes to the crust. Salt also penetrates the meat far deeper than the spices and there it helps bind moisture. I strongly recommend you leave them in.

There are only about 2 tablespoons of rub on a large slab. Of that about 1 tablespoon is sugar, and 1/2 teaspoon of salt. Some of it falls and drips off during cooking. If you eat half a slab, you're eating about 1 teaspoon of sugar and less than 1/4 teaspoon of salt. And for those of you who object to white sugar for non-dietary reasons, and use brown sugar instead, you need to know brown sugar is just white sugar with molasses added. It is not unrefined sugar. I use brown sugar for the flavor and white sugar because it improves the bark. You can substitute table salt, but beware that if you do, you should use about 2/3 as much. Read my article on salt. This recipe is a very successful rub from a taste and chemistry standpoint. I urge you to make it as specified the first time.

If you want to cut back on carbs, leave off the sweet barbecue sauce. It has a lot more sugar. Switch to a Lexington sauce which is mostly vinegar, or just eat the pork with rub and no sauce. It's mighty good that way...

About the rosemary. One reader hates rosemary and leaves it out. Trust me, it hides in the background and you will never know it is there. But it is. It is subtle and important in this blend. Substitute thyme or oregano if you must, but I think rosemary is the best choice. If you can find ground rosemary, good for you. It's hard to find. So just grind the rosemary leaves in a mortar and pestle or in a coffee grinder. It will take 2 to 3 tablespoons of leaves to make 2 teaspoons of powder. Again, please don't leave it out.

About the paprika. If you read my discussion of paprika by clicking the link you'll learn about the different kinds of paprika. In short, garden variety grocery store paprika has little flavor and is used mostly for color. But fresh Hungarian or Spanish paprika have mild but distinctive flavors. If you can find them, they improve this recipe. If you wish, you can use smoked paprika, especially good if you are cooking indoors, or even mix in some stronger stuff like ancho (slightly spicy), chipotle powder, cayenne, or chili powder (not very hot). Chipotle can be quite hot, so be thoughtful of who will be eating your food. I usually go easy on the heat in deference to the kids and wimps (like me) and add it to the sauce or put chipotle powder on the table for the chile heads.

About the ginger. I think it is a very important ingredient. If you don't have any, get some.

Method
1) Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 250°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.

2) For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab of St. Louis Cut ribs. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 tablespoons per side (remember to Skin 'n' Trim the back side). To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Keep your powder dry. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder.

3) Massage the rub into the meat at least an hour before cooking. Two to three hours is better.

This page was revised 5/16/2013


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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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