I have a rib competition coming up and I have already made my rub. On my trial run I thaught it was just a touch too Spicy for some and would like to tame it down without changing the flavor too much. Any Suggestions? I thought about using a little honey instead of mustard for a sticker or just adding some more Brown Sugar. Made a batch large enough for 40 racks so I really dont want to start over. Combine the rub with Jeff's Sauce and its pretty good just a little too much zip.
SmokingMeatForums.com Top Picks
- 14,063 Posts. Joined 5/2011
- Location: A Jersey Boy in the mountains of Emporium PA
- Points: 713
- Select All Posts By This User
It would be easier to help if you posted the Recipe. If you wish to keep it confidential, you can PM me and I will take it to my grave. In general, adding Sugar and a neutral spice like Paprika will cut the heat without a great impact on the flavor profile. It is more work but you can also just add more of everything but Black Pepper, White Pepper, Cayenne Pepper or other Chile Powder...JJ