Rusty James
TVWBB Emerald Member
Ever since I first tried this rub, I have had very positive comments about it, but here of late, I am getting feedback from different folks complaining about how hot the meat is (pork butts).
Today, I smoked two butts, and the finished product burned my mouth a bit (and my wife's too). I cut the cayenne pepper by 2/3, and I am wondering if the heat is coming from the black pepper (1/4 cup per butt), or maybe I am using too much rub overall? For what it's worth, the spice recipe for one butt weighs about 150 grams or more. Maybe I should cut back to 100 grams per butt?
Is there another rub here that is just as popular as the Southern Succor rub with less heat?
Today, I smoked two butts, and the finished product burned my mouth a bit (and my wife's too). I cut the cayenne pepper by 2/3, and I am wondering if the heat is coming from the black pepper (1/4 cup per butt), or maybe I am using too much rub overall? For what it's worth, the spice recipe for one butt weighs about 150 grams or more. Maybe I should cut back to 100 grams per butt?
Is there another rub here that is just as popular as the Southern Succor rub with less heat?