This smoked variation on my famous Memphis Dust recipe takes it to the next level. Sprinkle one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Designed for pork, it works great on chicken, turkey, veal, salmon, French fries, on the rim of a bloody Mary, even popcorn. Mix with cream cheese to make a super Boursin-like cheese spread or sour cream to make a dip. It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle.
Gluten Free, Non GMO, Kosher Pareve & Made in the U.S.A.
Find Our Gold & Platinum Medal Winning Products at Lowes.com
Our Lowes.com storefront is your one-stop-shop for all of your outdoor cooking gear while also supporting AmazingRibs.com!
Shop Now At Lowes.com
Before you can post a comment or question you must sign into our commenting partner, Disqus. This helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the same page that is devoted to that subject so others can see questions and our answers when they are reading about the subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note: the software that runs Disqus is different from the Pitmaster Club, so members need to sign into the Pitmaster Club separately.
Moderators