Mixing Rubs

[bbqpigskin]

For all of you rub masters out there, how can I take some of the heat out of a ready made rub? I got a bottle of Everglades Heat rub in the last trade. The taste is great, but holy chit, the burn... How can I calm it down?

 

[Arlin_MacRae]

I got some of that once too and I understand your question!! What you need is a filler of some sort. Maybe paprika, sugar, etc. If it were me I'd add stuff to taste.

 

[Plowboy]

I don't know the rub, but depending on the ingredients, you might try sifting out red pepper seeds.

Try mixing with other commercial rubs that have a very low heat index. It could be your signature blend.

Or what Arlin said, add sugar, salt, paprika... but I fear that they will only take you so far before the whole flavor is tansformed.

Good luck.

 

[cmcadams]

Sugar seems to work for me; it's more than a filler, giving sweet to it. But if it's just too too hot, you may be out of luck.

Or just sack up and deal with it! :-D

 

[thirdeye]

You can't take the heat out, that's why your blend of peppers should be the last ingredient(s) added when you are building a rub ..... If I were you I would divide it into thirds or into half and rebuild from there.

A good balanced base for a starting point is the "2's Rub Base". Use any 2 units (1/4t, 1/2t, 1t, 1T) of:

• sugar
• salt
• brown sugar
• ground cumin
• chile powder
• paprika

Add a portion of the hottie rub to this base, blend and see where you are at.

You can add more of any of the base ingredients or tickle it with more hottie rub, or you could could add pepper (white, black, red, or green) onion powder, garlic powder, wooster powder etc. to taste.

 

[Harbormaster]

I bought some Everglades Heat last time I was in Florida. Is that stuff actually a rub? I thought it was a spicy seasoned salt. I use it sometimes as an ingredient in home made rubs, but never straight up.

 

[Puppyboy]

I have used brown sugar and coco powder.

 

[Wine & Swine]

Have you actually cooked with it yet. I know I have made some rubs that were really spicy on their own but lost most of their kick over a long cook on a brisket. I agree with Plowboy because if it is way to hot by the time you tame the heat you'll have a rub that tastes like spicy sugar. I have a few rub like that that I use it as a component of a new rub.

 

[Roo-B-Q'N]

Try a six pack of your favorite brew, might not take the heat out, but sure will temper it.

 

[SloppyQ]

Do as thirdeye suggests, that has worked for me before and if it doesn't put it in the attic opened up for mouse killer.