How Much Cajun Rub - Pork Tenderloin

gov-

Fire Starter

Original poster

Nov 1, 2012

39

11

Texas

• Mar 14, 2013

• #1

I just posted pics of my Cajun tenderloins and gave the details.  The kick was really overpowering to my wife (and a little to me but I love spice).  I'm smoking pork for an event this weekend with around 20 people...  question is - how should I rub it so it doesn't blow the socks off my group?

I'm thinking about just rubbing the top half Cajun.  What would I season the bottom half or whole thing with?  Rub top then inject??  AHH!  :)

p.s. Just realized I posted the above mentioned topic in GRILLING pork. 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 14, 2013

• #2

how much of heat do you have packed in the rub?  You could make another batch of rub with about 1/2 of that for less heat.  My 2 cents!

Kat

 

gov-

Fire Starter

Original poster

Thread starter

Nov 1, 2012

39

11

Texas

• Mar 14, 2013

• #3

It's Emeril's Creole Rub recipe found online - made at home, not store bought.

=Ingredients=

2-½ Tbsp paprika

2 Tbsp salt

2 Tbsp garlic powder

1 Tbsp freshly ground black pepper

1 Tbsp onion powder

1 Tbsp cayenne

1 Tbsp dried oregano

1 Tbsp dried thyme

=Preparation=

Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.

Store in an airtight container away from light. Use within three months.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 14, 2013

• #4

I know that one....cut the cayenne back to between 1/4 to 1/2 a TBS...that is a lot of heat. The black pepper will add a punch too with that amount to me. BUT...I would cut back the cayenne.  My 2 cents.

Kat

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Mar 14, 2013

• #5

My .02 cents....I love the spicy heat and so may some of your guests....so I'd suggest 2 pieces of pig. One milder as suggested above by Kat for the mild eaters and one full bore for the pepper heads.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 14, 2013

• #6

Just lighten up on the rub a bit.  Or maybe adjust the amount of heat in the rub.

When I make my rib rub now I have to back off all the way on the chipotle and half on the black pepper so my wife can eat it!

Me, I love the spice and figure if my nose ain't runnin there ain't enough spice!!!  LOL

Bill

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 10, 2013

• #7

I know its long past, but......... for future heat problems.

If ya add a bit of brown sugar, honey or maple syrup to your rub..... not a lot. It's not a huge sweet taste, just a bit of mellow to off set the heat. Any time I add heat, i try to balance it with a small amout of sweet. IMHO it allows to heat to become more of a smooth after taste instead of an initial molten lava.

Course to each their own.

 

mountainhawg

Meat Mopper

Jan 4, 2013

262

15

Mountains of Western NC

• Apr 10, 2013

• #8

Besides cutting back on the cayenne like was mentioned cut the black pepper back also by 1/4 to 1/2. I use fresh ground and it can be a bit spicy.  I have to think of my wife also when I cook (all the time) because I go heavy on spices. Another thing, I use crushed red on jerky instead of cayenne. It's easier to control, to see on the jerky and a bit less of a kick than cayenne. My wife is the main jerky eater in my house, so I spice it for her.  

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Apr 11, 2013

• #9

I make a similar rub but use 1tsp Black Pepper and 1tsp Cayenne. I also add 1/2C Turbinado or oven dried Brown Sugar...JJ