Just joined the forum. Found the site while researching what to buy for a 1st smoker. Glad I did; I almost bought an electric before reading the pros and cons here. Well I ordered my gas smoker and, digital thermometer; I'm considering ribs for my first cook.
My wife is very sensitive to pepper and hot spices. I will be using a traditional rub for the kids and I but would like to find a recipe that she can enjoy too. Any suggestions? I did a search on the site but didn't come up with anything. Thanks!
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Welcome to The Pit Steve. You can leave the spicy stuff out of most any of the recipes on the site, but it may affect the results. I'd try some recipes that don't have any/much spicy stuff first. Two that you could leave the pepper out of are Meathead's Memphis Dust, (mostly for pork, bt some use it on fowl), and Simon and Garfunkle Rub.
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Welcome to The Pit! Thank you for the support. For a rub on ribs, you can go with a simple 50/50 mix of salt and pepper, I will do this from time to time. Or you can try Meathead's Memphis Dust. It does have some paprika, but for the most part, it adds color, not heat. (More about that here) If you choose Meathead's Memphis Dust, you can always leave out the black pepper, if need be. But I find that cooking really knocks down the pepper flavor. There are also a lot more recipes for pork ribs, here!
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome aboard stevewardell! My wife is very sensitive to the hot stuff to. Rather than eliminate I just tone down the call on the ingredients & sometimes substitute a lesser power such as poblano instead of jalapeño or black pepper instead of red flakes, just kickin it down a notch. It seems to work here. Eat good & have fun & experiment.
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Welcome to the Pit! I use equal parts of granulated onion, granulated garlic, paprika, kosher salt and black pepper. I would suggest leaving the black pepper out and compensating with 1/3 part each of the paprika, onion and garlic. Have fun.
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