Hey guys. I am a big supporter of this site and am happy to be a pitmaster member. I mostly read, test and eat. I haven't ever posted in The Pit, but I was hoping for some suggestions and/or advice on a rub.
I have been wanting to put together a Habanero-Lime Rub or even an Ancho Chili Powder-Lime Rub. I am having a little difficulty in determining what would compliment the spices.
I would primarily use this on chicken (especially smoked wings) and possibly ribs for a change of pace.
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.
I would start with a basic rub recipe. Something consisting of Pepper, salt, brown surgar, cayenne. and cumin. I almost always start with that. Then add your main flavor profile to that. either the ancho or the Habanero in place of Cayenne. I would also use lime as the spritz. depending on what your cooking. Say ribs, i would spray a lime / water mixtrue onto the ribs now and then while cooking. Or i would inject it in a pork butt.
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