Bad Byron's Butt Rub and heat

njl

I got my first container of Bad Byron's at Costco a few weeks ago.  I'd read that it's commonly mixed 1:1 with turbinado.  My first use was on a rack of pork.  I mixed up a small batch (old Spice Islands glass jar) of Butt rub with not quite half turbinado by volume.  It worked well on the rack of pork.  Second use was light and straight on an 18oz boneless beef ribeye that I sous vided for about 4h at 132F and seared in cast iron.  That worked well too.

Today, I did St. Louis cut spare ribs.  I gave them a pretty good amount straight on the bone side, and used all of what was left in that Spice Islands jar (about 1:1 Butt rub : turbinado) on the top, and then smoked them in the egg for 7h @230F, brushed on some sauce, opened the vents up a bit, and gave them another 30min with the dome temp eventually stabilizing at 280F.

They came out pretty good.  I was a little concerned with the lack of pull back...but I'm used to doing baby backs...is it always a lot less with spares?  Biggest problem though was I'm not a fan of heat, and there's just too much jalapeno in the Butt Rub when used in the quantity I put on the ribs.  I suppose I could "water down" the Butt Rub by cutting it with a mix of kosher salt, black pepper, powdered garlic and powdered onion.  Does the amount of heat in BBBR bother anyone else?

pgprescott

I love the heat, but if you want something more tame, try lambert sweet rub o mine or any of the three little pigs rubs. Bbbr does have some kick from cayenne. Yardbird by plowboys also has a little kick like bbbr. 

Mattman3969

I like to a coat of BBBR on pork but. On ribs I cut it with brown sugar.  I do a 50/50 mix with Swamp Venom for wings.