It's not a joke, Its going to be used a LOT!Please tell me this is a joke.
I have on a smaller scale, and it was on a steak.Have you ever tried this before?
I like it hot, I also have another dry rub similar to this but with habenero powdered.The rub sounds like a hot one even if small portions are used. I suppose if you don't over do it and use too much........
Thanks Andy, How do I re portion it so it's a big batch and not to hot?Derek - I think what is causing the concern is that you will have just oveer three cups of product. While that is fine if you want a big batch, 2/3 of it will be Hot peppers. At that ratio, anyone using it that was not really inot hot food could kind of get smoked out. Worse yet is someone ate hastily, it could be very unplesant. Habs would be more difficult in the same proportions.
Please take a suick look at the ingredients for the normal size recipe that you make and make sure that the translation to the larger quantity went as you expected it to. If all is OK fine. It is just moer bang than I can handle.
Andy
Thank you very much for the list of dry rubs, Jeff.
I was trying to create my own, I guess I can take a base rub and create my own?
I think I'll do that instead.
Thanks for the help gang!
Will do Jeff.all rubs,spice mixtures similar all have to start with a base.... try the last rub i posted..it has flavor and with 3 tablespoons of cayenne, plenty of heat... if you want different flavor just put in 1 1/2 tablespoons of cayenne and 1 1/2 tablespoons of chipotle powder
Will do Jeff.
but 3 tablespoons is nothing to me any more specially after eating habs slices and jalapeno with the banes on & the seeds de-seeded.
LOL Jeff, I'm still trying to get my heat tolerance up until I take the plunge, I heard once you go hab you never go back!no it might not be hot enough for you but, when you cook with a rub, it intensifies...
hab slices..rookie..lol
pop the whole thing in your mouth and then talk to me..lol
yes i have, yes it hurts, yes i will do it again..lol
table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.
What does everyone think?
table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.
What does everyone think?
Derek - If you either post or PM me your base recipe, I can portion it for you.
Andy
Thanks Andy, I would like that, I'll probably hit youa pm later today ok bro?Sounds great! I bet it will be a hit at Sunday dinner!
Well I'm still pretty new to rubs of any kind.You should measure that out to a smaller scale and try it first. Cayenne AND chipotle or smoked paprika will overpower pretty much everything. With all that heat/spice in there the salt and pepper is irrelevant.
I wouldn't say rubs have a base unless you say the base is salt and pepper. Every rub I make is different. Sometimes I like an "herby" rub, sometimes a smokey rub, sometimes hot, sometimes smokey. Have you tried cumin, garlic powder, onion powder, chili powder? Try to get more familliar with spices and play around with small amounts before going Whole Hog into a pail of rub. Plus, you'll want to use it up pretty quickly so it tastes fresh, otherwise you'll just be wasting it.
Well I'm still pretty new to rubs of any kind.
table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.
What does everyone think?
Thanks Hc, I'll do that on some pulled pork!Even MORE the reason to not mix up a cement truck batch o' rub. Play around with smaller amounts. Why don't you get a rack of ribs, cut them into 3-4 sections and season each section differently. Keep track of the spices and amounts you used and what meat it's on.
He, it just warms my tong up a little bit, and I can't stop putting hot stuff on my food, I though I could but I can't stop!I think my poor sad mouth would melt!!
That's a heck of a lot of HOT.
Thanks Hc, I'll do that on some pulled pork!
He, it just warms my tong up a little bit, and I can't stop putting hot stuff on my food, I though I could but I can't stop!
Well I don't eat the spicy stuff all the time, Maybe night, day and that's in LOL.Becareful with that because I knew a guy would developed bad ulcers from always eating hot spicy food.....he was not a happy camper with those!!
no problem L2Q to his or her own.not trying to put down your rub ...
but it seems that its basically just
cayenne .. i cant see being able to taste anything
else .. the best rubs (to me) have layers of flavor ...
hot is nice .. but not as good as hot and sweet ...
but thats me ..
table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.
What does everyone think?
Hows the heat for the weaklings?, like my folks?heres one i use when i want a little heat and a pretty good balance of flavor
Devil's Dust
original half quarter
1 Cup Paprika 1/2 cup 1/4 cup
1/2 Cup Chili Powder 1/4 cup 1/8 cup
6 tbsp salt 3 tbsp 1 1/2 tbsp
4 tbsp ground coriander 2 tbsp 1 tbsp
4 tbsp garlic powder 2 tbsp 1 tbsp
4 tbsp white sugar 2 tbsp 1 tbsp
4 tbsp curry powder 2 tbsp 1 tbsp
4 tbsp dry hot mustard 2 tbsp 1 tbsp
2 tbsp black pepper 1 tbsp 1/2 tbsp
2 tbsp ground basil 1 tbsp 1/2 tbsp
2 tbsp ground thyme 1 tbsp 1/2 tbsp
2 tbsp ground cumin 1 tbsp 1/2 tbsp
2 tbsp cayenne 1 tbsp 1/2 tbsp
Mix up the above ingredients and enjoy!
Hows the heat for the weaklings?, like my folks?