Get Your Grill On

Rub of the Week #5 — Some like it hot…

So if you don’t, I’d say – leave out the pepper. If you did that, however, you wouldn’t have much left in this rub. This rub has 8 peppers in it. It is not for the light of heart. Having said that… I like it on lots of meats, I love it in bean soup, or lentil soup, chili… It is great on eggs, or B&G… anything you like to add a kick to every now and again. Spicy ribs or Chicken drummies…. The possibilities are endless. Feel the heat!

Rub #5 – Hot Mix

• ½ Cup Black peppercorns
• 2 TBS Sichuan peppercorns
• 2 TBS White peppercorns
• 2 TBS Green peppercorns
• 1TBS Pink peppercorns
• 1 TBS Cayenne pepper
• 1 TBS Chipotle pepper
• 1 TBS Chili Powder
• 1 TBS Kosher salt
• ½ TBS Brown sugar
• ½ tsp Dry Mustard
• ½ tsp Lemon pepper

Instructions:

1. Toast the Sichuan peppercorns in a dry skillet over medium heat for 4 minutes, let cool.
2. Take all peppercorns and grind to your preferred coarseness. (I like med. fine)
3. In bowl, combine the pepper blend, cayenne, chili, and chipotle powders and the salt.
4. Mix brown sugar, mustard, and lemon pepper together, and add to the pepper mix.
5. Stir to mix completely.
6. Store in dark, dry place.

Application: Use as a rub on anything you like with a kick. Since there is very low salt content, you can leave on meat for extended time without drying it out. Overnight marinating is fine. Also good in soups, eggs, and sausage gravy.