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Rub Help

post #1 of 6
Thread Starter 

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.

post #2 of 6

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

post #3 of 6
Thread Starter 
The rub is Myron mixon's basic BBQ rub. I love it on butts but it has a little too much heat on the ribs. I can get the actual recipe later tonight.
post #4 of 6
Thread Starter 

I might need to make 1 more batch to have enough
post #5 of 6

Make a double batch without the Black Pepper and Cayenne and mix it all together. That will cut the heat way down but still have the flavors of the peppers...JJ

post #6 of 6
Thread Starter 
Thanks. That is what I will do. I will try it this weekend.
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