I have done both Spicy Rub and/or Spicy Sauce at the end. My Wife doesn't do Hot so it is mostly Hot Sauce or Ground Chiles on my plate. Adding heat midway makes little difference and slows down the smoke from opening the door, taking out the meat and playing around then waiting for the smoker to recover. Some Spicy Rub Recipes I use for myself...JJ
Chipot-i-le Desert Dust
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
2T Chipotle Powder
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
1T Cocoa Powder
1tsp Black Pepper, more if you like
1tsp Thyme
1tsp Oregano
1/2tsp Grnd Allspice
Makes about 1Cup.
Run for the Border Rub
One for the Chili Heads!
2T Kosher Salt
2T Ancho Chile Powder
1T Chipotle Powder
1T Oregano, Mexican is preferred
1T Gran Garlic
1T Gran Onion
1T Black Pepper
1T Cayenne
1-2tsp Gnd Cumin
1tsp Cocoa Powder
1/2tsp Cinnamon
Optional:
2T Turbinado Sugar (Sugar in the Raw)
Makes 3/4 to 1Cup Rub.
This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ
This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...