WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
I love the taste of black pepper on just about everything. But for some reason, when its used as a rub on brisket and ribs, its really spicy.
I did a pastrami the other day following a pretty standard pastrami rub recipe from amazing ribs, and even after sliced thin and piled on some rye bread with some mustard, the pepper was so spicy nobody , including me could eat it. Am i buying the wrong coarse black pepper. I swear i can buy those throw away salt and pepper shakers and douse my food with that black pepper and have no issues with heat.
I did a pastrami the other day following a pretty standard pastrami rub recipe from amazing ribs, and even after sliced thin and piled on some rye bread with some mustard, the pepper was so spicy nobody , including me could eat it. Am i buying the wrong coarse black pepper. I swear i can buy those throw away salt and pepper shakers and douse my food with that black pepper and have no issues with heat.