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The wrong Paprika

post #1 of 6
Thread Starter 

I hear of guys putting all kinds of spices and sugars in their rubs. So I got some Paprika but turns out it's the real spicy kind. I assume that adding that and rubbing it in will make the bark spicy and potentially bizarre tasting if I use too much. Should I just forget the idea?

  Also, what are some opinions of smoking a butt for a few hours w/o a rub, then applying it quickly, then back in the smoker for another 5 hours?

  And what about sauces afterwards...is that another way to ruin your hard work or is there a secret to making the whole thing better?  

 

Enjoy the game with some great smoked meat.

post #2 of 6

Well a spicy paprika will give your pork a spicy flavor if you use it in your rub. Paprika is the base for many rubs. One of the things I have learned along the way is that spices make a difference. A big difference! You can buy paprika from the grocery store or Wal Mart that may have been sitting on the shelf for a long long time and can be almost tasteless.

I have literally picked up spice containers off the grocery store shelf and wiped a nice layer of dust off the cap.

 

So I have started buying my spices online from the Spice House. A world of difference! The spices are so flavorful I can reduce the amount called for in most recipes.

If you want a good rub recipe my advice would be to try Jeff's rubs on this site and follow the measurements and directions. You will not be disappointed.

post #3 of 6

Have you tasted the paprika? 

 

Is it really spicy once in the rub?

 

 

Remember, once the paprika is mixed with the rub, the flavour will change. You can always add less if you don't like the heat.

 

If you think it's too hot... try this simple rub. 1 part sugar, 1 part salt, 1 part black pepper, 1 part paprika. If you find the paprika too hot, then adjust a bit. Try 2 sugar, 2 salt, 2 black pepper. 1 paprika.

post #4 of 6

Also if your paprika is spicy and your rub has any cayenne in it, just cut back on the cayenne.  Or like AK1 said, adjust the other spices upward.

post #5 of 6

I sold a house that's 1/4 mile from a Penzey's. I was a fool.

 

I have a lot of pepper powders, most of them smoked, exchanged with many friends.

post #6 of 6

Be careful...Fresh Ground Black Pepper is very hot and it will not mellow much with dry heat like smoking. For every 1Tbs of Garlic, Onion, etc, I add 1tsp Black Pepper. I would buy Sweet Hungarian Paprika and use the Hot Style in smaller amounts leaving out any Cayenne.

 

What you are talking about, up top, is Finishing Sauces. They are added at the end to Pulled Pork to enhance flavor and add moisture. Below are two I and others here use...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional: 2T Apple Cider Vinegar (recommended). Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

 

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

 

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

 

 

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