Sweet Heat Pork Rub

[UWFSAE]

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.

 

[DivotMaker]

Nice, as usual.

 

[es1025]

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.

 

[afratki]

Once I use up the few stores bought rubs I purchased I want to try this on some ribs 

4 tbsp. of cayenne, WOW!

 

[UWFSAE]

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.

 

[UWFSAE]

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.

 

[DivotMaker]

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! ???

 

[afratki]

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.

 

[rickne]

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. 

 

[DivotMaker]

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! :-[

 

[rickne]

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.