Salt Lick Rub


 
J

JoeW

TVWBB Fan
This weekend I cooked a 7lb flat using Salt Licks rub. Now I have eaten at Salt Lick's before and thought the food was pretty good and don't remember any heat in the food. But this rub I used was very hot. The 3rd ingredient on the bottle was cayenne pepper. Maybe I put too much? Can you put too much rub? On another note, this brisket came out great, very tender and moist but really gave me heart burn. I'm not used to heart burn. Was it the cayenne or
maybe too much smoke? I used Hickory and one chunk of mesquite.

Can anyone recommend a good brisket rub not on the hot side? All the ones I come across seem to call for cayenne.
 
Hey Joe-

I've only eaten at the Salt Lick once, but I've also been at a couple events catered by them, and I don't remember the brisket having any heat either. If you're not into spicy food, I imagine a good amount of cayenne could definitely give you heartburn.

If you're interested in making your own rub without cayenne, just take a recipe and substitute a different chili. Others can give you better guidance, but one I might suggest is sweet New Mexico chili. Don't look for it with the normal spices, look for small bags of either dried or ground chilis around the produce area, at the end of the spice isle, or in the Mexican/ ethnic food isle. My Tom Thumb (Randalls down there) has ground Hot and Mild (or Sweet) New Mexio chili. Much better flavor than Cayenne in my opinion, plus you get to decide Hot or Not.

There are also several posts by Kevin Kruger around the site discussing various different chilis and peppers. I've had a few too many beers to look them up right now, but look for a recipe for "Metamorphosis Rub" under the rubs/sauces section for a starter, or look to him for some solid advice.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JoeW:
Can anyone recommend a good brisket rub not on the hot side? All the ones I come across seem to call for cayenne. </div></BLOCKQUOTE>
Joe, This one came out really good IMO. It has spice heat from all the corns and Aleppo, but not the burn you get fron cayenne. Link to pepper corn brisket rub.
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Here's a link on TVWBB to a Link to Salt Lick clone recipe. As you can see there's a boat load of cayenne pepper in there. Heart burn to the max rub.
 
I know Salt Licks' rub ingredients just write : salt, pepper, red pepper. But there is a good chance that the cayenne pepper they are using has been ground and left to sit in a huge industrial size container until blended later on to make their rub. Suffice it to say, there is probably a good bit of heat loss from the aromatic oils fading out of the ground pepper.

I absolutely love Salt Licks' BBQ, and I agree there is no discernible heat, spice wise.


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