As always happy smokin
Ever try fresh garlic, ginger and chinese 5 spice on pork?
Fresh herbs such as cilantro, thyme, oregano or lemon verbena infused into oils?
I take inspiration for all of my cooking with a visit to my local farmer's markets and use whatever is in season.
Look at various International Cuisine. As mentioned above, Star Anise, Cinnamon, Fennel, Clove and Sichuan Pepper, make up Chinese 5-Spice Powder, very common on pork. Garam Masala, a spice blend that is the basis of Indian dishes is great on beef. Ras el Hanout is one of the Middle Eastern and North African spice blends, so is Baharat. Berberé is a HOT Ethiopian blend that is awesome. There are a variety of Thai Curry Pastes that make very good wet rubs and Mexican grocers have Achioté Paste. These little blocks of ground Annatto Seeds, Garlic, Mex Oregano and other spices are mild but give Pulled Pork and amazing red color and flavor. The leftover PP is great in Tacos or Burritos. Herb Infused Oils are good but if you make your own, Keep Them Refrigerated, there is a high risk of getting Botulism from infused oils that are left at room temp more than an hour. If Rubs are getting old, there are countless Marinades that add flavor to meats as well. Now start mixing them up. By combining cuisines, there are countless possibilities!...JJ
In a post by PadronMan the other day, he experimented with his butt by dousing it with Worcestershire sauce before applying his usual rub. Sounds like something easy to "spice" things up in the smoker instead of just the same old butt rub. Did that sound pornographic?