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Rib rub problem?

post #1 of 9
Thread Starter 
Good evening, I'm having a real problem finding a rib rub that's just right. I would like for it the be sweet with the heat but have the red tint to it. I have tried several rubs and I keep getting too much heat. Is there something besides cayenne that will give it heat but not as strong? Thanks for your time.
post #2 of 9

I am relatively new to smoking but I have been grilling for years. The easiest way to reduce heat if you are using cayenne for the heat in the rub is to replace some of the cayenne with high quality paprika. Paprika gives a milder heat. You can replace all the cayenne with paprika and it will be quite mild. You could replace part of the cayenne and you will get a hotter rub.

 

You should be aware I am talking about the paprika you buy in the supermarket. There are some specialty paprikas (hot Hungarian for example) that have plenty of spice.

 

I recommended paprika because you wanted to keep the red colour. However, if I could suggest trying different heat sources other than cayenne. Different hot spices act differently. Some are there immediately on tasting. Others build as you eat them. You could try hot sauce, fresh hot peppers minced, dried crushed chilies and a myriad other hot spices to get a more layered complex heat to your rub.

 

Try starting with a favourite rub recipe you have now. Replace the cayenne with paprika and start adding heat sources very gradually until you get the spice you like.

post #3 of 9

this is my rib/pork butt rub. if take out the cayenne or reduce the amount it should have some kick but not much. I can't serve it too hot to my wife. acid reflux and she can eat it as is below.

 

Ingredients

  • 3 TBS sea salt -fine
  • 3 TBS Hungarian paprika
  • 1 TBS cocoa
  • 1 tsp Chiplotle
  • 1 tsp cayenne 60k
  • 1 tsp ancho chile
  • 1 tsp ground mustard
  • 2 tsp granulated garlic powder
  • 2 tsp granulated onion powder
  • 2 tsp ground black pepper
  • 1 tsp ground clove
  • 1 tsp ground white pepper

 

for the sweet part, i add brown sugar and rely on a mop or sasuce for more sweet.

post #4 of 9

A lot of Heat in a Rub comes from Black Pepper as well as any Cayenne or other Hot Chile Powder. This is a popular rub around here and my families favorite...

 

 

Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Rib Glaze at the end. You can add 1/4C Ketchup, 2T Cider Vinegar and 2T Mustard to make a more traditional KC Style BBQ Sauce....Anything else, just ask...JJ

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

You may also like this for Ribs...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

These both are great Sweet Paprika...

 

31YZLewTlcL.jpgHungarian%20Sweet%20Paprika.gif

post #5 of 9

What are the rubs you have tried, are they something you make yourself or store bought?

How much heat is too much heat? Do you prefer mild heat? Medium heat?

Chef Jimmy's rub looks pretty good, it's close to what I have used for 7 years.

Here's a link to the rubs I make-

http://www.smokingmeatforums.com/a/rib-rub-recipes

post #6 of 9
Thread Starter 
Hey everyone thanks a lot I'm gonna try them all and ill get back too you.
post #7 of 9

I have several rubs that I use and one thing I have found is that if it is too spicy for the kids and the lady-folk I just cut back on some of the pepper!

 

It's easy - use 1/2 or 1/4 teaspoon instead of a full teaspoon.  I have even had to cut back on the black pepper somewhat!

 

Just play with it until you get it right.  I don't use cayenne in my rub at all anymore if my wife and mother-in-law are partaking.  

 

'Course, I have been known to do a spicy batch and a regular - you just have to keep track of which meat has the spicy and which doesn't.

 

Good luck,

 

Bill

post #8 of 9
Thread Starter 
Thanks
post #9 of 9

to get an idea of heat, mix your rub with some cream cheese and eat with a unsalted crackers. take the advice about. put very little heat in. an build it up and keep testing.

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