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Memphis Dust - not just for ribs

DMW
DMW Posts: 13,836
in EggHead Forum
Memphis Dust (https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe) has been a go-to for ribs for me. Had some left after I made ribs yesterday, so decided to try it on chicken drumsticks.


I air dried them in the fridge overnight, then seasoned with Kosher salt and the Memphis Dust. Up high in the XL on the AR. Started around 275* and let it drift up to about 325*. Took just under 2 hours.


Skin was nice and crispy. Had my sister and her kids over for lunch.


20 drumstick were consumed. My big guy and my oldest nephew each had 4 each. 

Here was my starter plate:


Gotta say, glad I tried it, great flavor for the chicken.
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • SaltySam
    SaltySam Posts: 887
    I found this recipe as well! I put it on EVERYTHING.  It’s best on baby backs, but it works on chicken, and surprisingly, beef.  I tried it on a chuck roast I was using for chili and it was really tasty.  

    I stick with three rubs.  This one, Mickeys coffee rub and 50/50 S&P.  The Memphis Rub is my favorite though 

    LBGE since June 2012

    Omaha, NE

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  • jeffwit
    jeffwit Posts: 1,348
    Thought you were going to say it made for a good cow repellant. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • GregW
    GregW Posts: 2,678
    I use the Memphis Dust regularly.
    I have found that I don't care for the rosemary, so I leave it out.
    All in all it's a very good rub.
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  • SaltySam
    SaltySam Posts: 887
    @GregW hit the nail on the head. I’d completely forgotten that I omitted that years ago 

    LBGE since June 2012

    Omaha, NE

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  • DMW
    DMW Posts: 13,836
    GregW said:
    I use the Memphis Dust regularly.
    I have found that I don't care for the rosemary, so I leave it out.
    All in all it's a very good rub.
    Haven't tried it without the rosemary, will need to give it a go on my next batch, thanks.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • GregW
    GregW Posts: 2,678
    Being from the South, and somewhat of a BBQ traditionalist, the rosemary is not a typical seasoning, at least not on pork. I have limited experience on BBQ from other regions. The rosemary may be very common in some parts of the country.
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  • baychilla
    baychilla Posts: 387
    edited January 2018
    I like what Meathead is doing, but remember he comes from a part of the country that thinks a casserole = pizza ;)
    Near San Francisco in California
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