Originally Posted by This is not your pork!
... that it always gets too hot for my wife and especially the kids.
I already tried different ratios, starting with 50/50 salt & black pepper and 50/25/25 salt + black pepper + white pepper, but nevertheless it's still too hot for them every time.
What else can I try not letting any other ingredients disturb that simple but effective flavor profile of just salt & pepper?
I guess it doesn't make sense to just reduce the amount of pepper, because then all that remains is the saltiness.
Umm . . . I do believe that this is where BBQ rub came into being. Adding sugar and other spices tone down the pure salt and pepper.
Just sayin' . . .
I like Plowboy's Yardbird for everything.