Rick
Thanks for reminding my about the recipe you posted, going to try it (won't be cutting back on the cayenne, love the stuff).
I had been considering taking my rub and adding possibly oil, the problem there is the oil intensifies the heat in any pepper or
chili pepper you'd use.
Jim
Jim,
While not a world expert on smoking, I have used a wet rub on both brisquet and pork. I did not know that oil intensified the pepper effect, which explains why my beef was a little bit hotter than normal. It also seemed to intensify the salt, as well. I have been adjusting down the salt in my rubs over the winter and am happier with recent results.
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Dale Groetsema
Big Daddy's BBQ, Fairbanks, AK & Vancouver, WA