I wanted to make a spicy dry rub and asked here on SMF what you all suggested and came up with the following.
4 parts salt
3 parts hot paprika
1 part cayanne
1 part mustard
1 part chili powder
2 parts garlic powder
1 part onion powder
1 part sugar
2 parts black pepper
zest from a orange,lemon, and lime.
After removing the membrane I had it in pecan smoke for about 1.5 hours spraying with water every 45 min or so. Wrapped it in foil and let it go for about another 1.5 hours until it was tender.
Verdict was a bit too salty, not enough heat and not enough citrus but not horrible. Something to build from. This is the first time I have tried using zest to balance the heat. It seems like a great idea just need to add quite a bit more next time. What do you all think of this rub? How do you think I can better it?
4 parts salt
3 parts hot paprika
1 part cayanne
1 part mustard
1 part chili powder
2 parts garlic powder
1 part onion powder
1 part sugar
2 parts black pepper
zest from a orange,lemon, and lime.
After removing the membrane I had it in pecan smoke for about 1.5 hours spraying with water every 45 min or so. Wrapped it in foil and let it go for about another 1.5 hours until it was tender.
Verdict was a bit too salty, not enough heat and not enough citrus but not horrible. Something to build from. This is the first time I have tried using zest to balance the heat. It seems like a great idea just need to add quite a bit more next time. What do you all think of this rub? How do you think I can better it?