Originally Posted by Saiko
I think the culprit was that the pepper was fine ground. There is a huge difference in the total weight of a 1/4 cup of fine ground pepper vs coarse grind.
Yep...that's the problem. I don't really understand it, but that's what Elizabeth Karmel points out in "Soaked, Slathered, and Seasoned". She has a restaurant in NYC called "Hill Country BBQ", or something like that. Anyway, she knows something or two about TX bbq, and pointed out that on a trip to Kreuz Market, she had a pork chop that was studded with great big chunks of coarse bp and was afraid it might be too spicy. She says that Rick Schmidt anticipated her queastion and said all of the heat and bite in pepper is in the dust. She says she was skeptical but now it's one of her favorite teaching demos.
She calls this "Rick Schmidt's Real Texas Market Rub"
1 1/2C kosher
1/4 C coarsely gr. Tellicherry BP
1 TB cayenne