The Everything Rub I Made It

The Everything Rub

frankieanne 12 years ago
posted by cmspillman44
The Everything Rub
This was too "hot" for me but I'm not really into heat in my food. I should have left out the cayenne and was thinking that as I dumped it in. I also had boneless, skinless thighs that were pretty small, so maybe that had something to do with it as well. I wouldn't make it again as written - but maybe that's just me.
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pointsevenout 12 years ago said:

That's a little over 3/4c of rub with only .5 teaspoon of cayenne in it. The ratio soulds like it should be alright. Think it might be the black pepper amount might be the culprit.
I made a dozen different rubs not too long ago and find them, so far, very appetizing sprinkled on french fries along with fake ground butter. None of them have any substantial salt or sugar content. Those can always be added later.
Looking at the recipe again, I would decrease the black pepper and salt to 1 teaspoon each and nix the sugar altogether. Sugar in a rub can burn too easily.

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keni 12 years ago said:

holy cow, that's a lot of sugar!

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frankieanne 12 years ago said:

I cooked my chicken in the oven so it didn't burn at all. I thought about grilling it, but I was pretty sure it would burn on the grill, so you have a point there, point. :) There was a nice "syrup" in the bottom of my baking dish. Maybe the pepper was the culprit, pso. Something was!
I needed that sugar, Keni! Wooooo! My mouth was burning! Sorry to say I drank a whole beer cooling off my mouth! :-P
Doesn't paprika add some heat to food?

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wynnebaer 12 years ago said:

I have to agree in that there is a lot of pepper in this rub and don't think it was the cayenne pepper making the dish "hot."....Another thing I have to agree with is that is a lot of sugar for a rub....The whole "mix" doesn't sound right to me. Enjoy your trip this weekend and remember everything you see there, I did too and loved it all!!...Oh, and I'm so jealous.

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frankieanne 12 years ago said:

Oh, thanks, Wynne. I'm sure we'll have a good time. Can't miss with the Blue Angels in the City by the Bay. :) Next time you're there, I'll meet up with you - for sure! :)

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pointsevenout 12 years ago said:

Paprika is a mixed bag when it comes to heat level. Most of what we find in the US stores is the mild form. The brighter red the paprika the milder it is. It is mostly usually used for color and flavor.

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keni 12 years ago said:

I agree with P7O... most supermarket paprikas seem to be nearly tasteless. I use Sweet Hungarian, Smoked Spanish and Hot Hungarian, at the moment... and they add a world of great flavor! I do try to specify in my recipes which I used, for that reason.

It almost had to be the black pepper... just can't see that bit of cayenne with all the sugar, and being cooked like that, firing your tastebuds, even if you aren't used to "hot".

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pointsevenout 12 years ago said:

Here's a post for you to peruse. Dry Rubs A Shtload Might find something in there that rubs you the right way.

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frankieanne 12 years ago said:

Thanks for the link, pso. It looks like a lot of those have a lot of black pepper in them as well. I guess it was the black paper that made my lips burn instead of the cayenne or paprika. It was too much for me. Thanks for all the input.

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