Pappy
is One Chatty Farker
- Joined
- May 9, 2011
I used Hungarian Paprika in my Chris Lilly, Bib Bob Gibson, Memphis Dry Rub. For some reason the rub turned out really HOT, TOO HOT. :mad2:
I checked all the ingredients again and everything was the same.
The first time I made the rub it was the best. Had a sweet taste to it. This time just HOT. Almost like too much pepper.
Does the kind of Paprika make that much of a change?
I checked all the ingredients again and everything was the same.
The first time I made the rub it was the best. Had a sweet taste to it. This time just HOT. Almost like too much pepper.
Does the kind of Paprika make that much of a change?