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No spice at all with this wood. I had a ton when my neighbor cut down his tree. Mine is in bad shape and may have to come out completely, but until then, I use some good trimmings from it. You can order this stuff online. I am thankful that I made this discovery - on my own no doubt, and it's FREE!

My husband just trimmed our olive tree, and now, after being out of my favorite cooking wood, I have a ton of olive wood! I can't wait till he trims it up for me this weekend.

Every time I use the WSM, I take the grates off the throw them on the gasser for about 10-15 minutes on high heat. Then I use to the brush to take the ash off.

For simply the best tasting coffee EVER, this is how I've been doing it for over 10 years. Kevin has one, too. It's a cold brewed concentrate, so you can make what you want with it. http://toddycafe.com/

Nice!

Salt first. Let rest until moisture appears. Sprinkle it on evenly. Never used mustard.

So how did this rub work out on the taste buds?

I do a turkey every year for Thanxgiving on the rotiss. Hands down, everyone's favorite. Brine in the Apple Brine recipe on the home page, and season it with my southwest spice rub.

The enhanced, just very lightly with a lighter Kosher salt like Diamond Crystal. Costco sells unenhanced ribs, as does Albertson's, but Kroger here does not. I have salted the enhanced just ever so slightly and then applied the rub.

I have been using a very old Krups coffee grinder that my husband had before I met him. It still works well, and have a spare that I bought to match our kitchen. I don't grind coffee anymore since we use the cold-brewed Toddy method for the last 10 years.

I strictly use Diamond Crystal kosher salt for food. I have a coarse kosher salt that I use for pasta water only, it's cheap and don't use the more expensive just for that purpose. I am not versed with sea salts, although there are excellent ones out there. Regular salt does taste metallic, so...

I work at the UA, and you may have heard our president just resigned. You wouldn't miss it if you worked here.

Sounds like a good time for a beer!

All is not lost. I think you will be fine. Make the rub to the recipe and taste it. I'll let Kevin interject here. Although the ground will yield you more per 1/4 cup than the leaf, the difference is not that much. The Southern Succor Rub does not have enough depth to my liking. I buy the bold...

Dennis: The dried I use is not ground, but slivers or a dried leaf that have a coarser consistency. It's similar to oregano leaf, which you can grind up in the palm of your hand if you want it finer.

One more thing. I have bought NM Hots, but now I exclusively only use extra hots. I wasn't getting the heat I wanted from the plain hot chiles. What I would do is make the rub as written. Taste it (it will always be hotter than when it is applied to food and smoked) and see if you want it...

The only heat you will get is from the Hot New Mexico chiles. The other two are mild, they just have distinctly different characteristics. This rub as written is not hot, I would say it is medium which it sounds like you are looking for. I haven't checked out the Renowned Mr. Brown's rub, but if...

Although Kevin has always been prompt to respond to posts, he is working a private chef gig for a couple of months and not as available as he used to be. I thought it best to give you the information as quickly as possible so your dinner plans would not be compromised.

I use a coffee grinder for my spices. They do need to be dried to the point of suppleness but not completely hard; you can toast them briefly (5 seconds per side) in a hot cast iron skillet or other type skillet. You only need to remove the stems; if you prefer to remove the seeds for less heat...

Robert: You would grind them in a spice grinder to a powder and use the called for amount.