I've been using MMD on everything i smoke and i love it. I also love spicy food and was wondering if anyone had any of their own adaptions to MMD to make it spicier that they could share or possibly their own recipe to bring some heat to the rub. I appreciate any and all ideas.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I use my rub, Huskee's Rib Rub on ribs, butts and chicken. If you use it heavily, and use a good chili powder (not cheap bargain bin stuff) it has a pleasant amount of spice, bot not spicy. If you choose to use it, do the brown sugar thing.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Comment