Smokin-It User Forum!
Recipes => Rubs => Topic started by: UWFSAE on June 28, 2013, 09:05:50 PM
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1/2 Cup dark brown sugar
1/2 Cup demara sugar
1/2 Cup paprika
3 tbsp kosher salt
3 tbsp ancho chili powder
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp coarse ground black pepper
1 tbsp ground white pepper
4 tsp cayenne pepper
1 tsp ground thyme
For any smoked pork (ribs, butt, etc.), follow these steps:
- Coat with yellow mustard, apply rub liberally, wrap in plastic and refrigerate 12-24 hours.
- Spray with 4:1 mix of apple juice/Crystal Hot Sauce 75 minutes throughout the smoke.
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Nice, as usual.
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Joe,
Looks good. I have a rub similar, never did realize the heat the course black pepper throws off. I needed to adjust my recipe.
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Once I use up the few stores bought rubs I purchased I want to try this on some ribs :P
4 tbsp. of cayenne, WOW!
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It's a serious heat that the sugar balances ... be sure to have paper towels to mop your forehead. I typically apply it with a sweet sauce and a honey drizzle when I finish on the grill. It looks and smells deceptively sweet until that bark hits the back of your tongue ... ;D
Unless you like super-hot, you may want to back down the cayenne to 2 Tbsp. ... for me, it's the same rush I get from eating Bentley wings at Hooters.
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A huge mea culpa! When I retyped all the ingredients from my BBQing/Smoking Spreadsheet (yes, I am that anal retentive) I mistyped the amount of cayenne pepper! It's been nagging at me so I spot checked the original recipe.
It should read 4 TSP (1 Tbsp + 1 Tsp) and NOT 4 Tbsp. This difference, obviously, might kill someone ... if you are one of those who spontaneously combusted from my typo I apologize!
I've corrected the recipe to reflect this change.
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A huge mea culpa! When I retyped all the ingredients from my BBQing/Smoking Spreadsheet (yes, I am that anal retentive) I mistyped the amount of cayenne pepper! It's been nagging at me so I spot checked the original recipe.
It should read 4 TSP (1 Tbsp + 1 Tsp) and NOT 4 Tbsp. This difference, obviously, might kill someone ... if you are one of those who spontaneously combusted from my typo I apologize!
I've corrected the recipe to reflect this change.
Nice catch, Joe! Don't want to be a BBQ serial killer! ???
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Ha! I haven't heard of any deaths from cayenne overdose on the news so I think you're safe Joe ;D
I like heat but I had already decided that when I make this rub I would start with 1 tbsp., probably still go with that amount.
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This sounds like a nice rub. I'm going to try this. I will say, from past experiences, the white pepper could be the "sleeper" in this recipe. When I want to get my chili hopped up, I reach for the white pepper. It does the trick every time.
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This sounds like a nice rub. I'm going to try this. I will say, from past experiences, the white pepper could be the "sleeper" in this recipe. When I want to get my chili hopped up, I reach for the white pepper. It does the trick every time.
I bet you're right, Rick. White pepper can certainly "kick it up a notch!" I have to admit, though, I'm not really sure where "white" pepper comes from! :-[
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I just looked it up because I wasn't all that sure.
White pepper comes from the same peppercorn as black, but it consists of the inside of the peppercorn only. From what I read, it's flavor is "longer and drawn out, tending to linger." I think that is a great way to describe it. Maybe it isn't that much hotter, but it certainly seems to linger, and I think it "numbs" your mouth more.
But then again, it might just have to do with the freshness. Fresh pepper, of any kind, seems much bolder and stronger.
I buy the black pepper in the bigger jugs and I'm sure it's not all that fresh. I can only find the white pepper in small containers and we go through it pretty quickly. That may likely have more to do with it than anything.