Hi all, long time user of the amazing site- finally getting serious and became a member and am fishing for some ideas.
I made a batch and tried out the big bad beef rub on some beef ribs a couple weeks back and they turned out much to spicy for the family.
I’m wondering if anybody has thoughts on what to do do cut the heat back, or if I need to write it off and start from scratch.
I’m thinking I don’t want to add much more sugar based on my limited knowledge of the science but-
Can I go nuts with the onion and garlic powder?
ive got a brisket I’m hoping to set up for Saturday.
thank you
I made a batch and tried out the big bad beef rub on some beef ribs a couple weeks back and they turned out much to spicy for the family.
I’m wondering if anybody has thoughts on what to do do cut the heat back, or if I need to write it off and start from scratch.
I’m thinking I don’t want to add much more sugar based on my limited knowledge of the science but-
Can I go nuts with the onion and garlic powder?
ive got a brisket I’m hoping to set up for Saturday.
thank you
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