Spicy BBQ

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I have always been a fan of spicy food.  However, I have yet to try kicking up the temp on a boston butt.  Any suggestion would be greatly appreciated.  I plan on trying this on Wednesday. I just hate the thought of messing up a long cook.

Foghorn

Dizzy Pig's Jamaican Firewalk is a great rub to put on a butt.  I got more compliments on that than any other pork I've ever cooked.  Has just a little heat and a little different flavor so it's a safe move - and I suspect it would work with any rub that is similar.

vb4677

For one of the famous BBQ joints here in KC, their "Spicy" sauce is no more than their regular sauce with a lot more fine ground black pepper....
It's amazing the front-end heat that'll produce, without the rip your tongue out what the hell did I just eat habenero/ghost pepper heat.  A good little 'secret' to keep under your lid whenever you want to add heat but not danger.

Eggcelsior

Spice tends to mellow out during long cooks like this, so it helps to add it at the end or use a spicy sauce/mop.

billt01

~3 cups Mayo
~2 tablespoons of Maple syrup
1 can of Adobe peppers
~1 1/2 cup of apple juice
~1/4 cup favorite BBQ rub
~2 tablespoons of brown sugar

Let the blender run for a bit

Cook your shoulder as you normally would and pull once completed.

Top the pulled pork with the above sauce.

While not ghost pepper hot, it will make your nose run

lousubcap

Oakridge Habanero Death Dust rub will juice it up for you.  You can mix with your initial rub or add it when you pull to pace the heat.  

saluki2007

I agree with @Eggcelsior  If you want heat then use a "hot" bbq sauce.  A lot of people might not know/realize that the longer you let ABT go the mellower they get.  If you pull them after say 30-45 min they will typically be at their spiciest, but if you let them go a hour to two they are not hot at all.

gdenby

As said above, a lot of heat and some flavor will be lost during a long cook. Really hot peppers like habanero/scotch bonnet will retain most of their heat. The seeds from many peppers retain heat better. Cinnamon does OK. Paprika, and sometimes even jalapenos or serranos will fade. Black pepper, even the best is pretty much gone.

So I do a late rub addition that focuses on black pepper, fresh ground mustard seeds, garlic mash, allspice, and various herbs if I want. Add about 15 minutes before removing from the Egg.

Also, as butts are often used for PP sandwiches, and topped w. slaw, adding some slivers of radish and some arugala can kick the flavor up.

fishlessman

make a spicy vinegar style sauce and add it to the pull, serve the regular style bbq sauce on the side or buy a habanero version. some add rub directly to the pull but i like to add it into a vinegar sauce

buzd504

Stubbs spicy has nice heat and no HFCS, if you're not looking to make yourself.

HellrodKC

vb4677 said:

For one of the famous BBQ joints here in KC, their "Spicy" sauce is no more than their regular sauce with a lot more fine ground black pepper....
It's amazing the front-end heat that'll produce, without the rip your tongue out what the hell did I just eat habenero/ghost pepper heat.  A good little 'secret' to keep under your lid whenever you want to add heat but not danger.

Which one is this? Just curious

Rebelst8

If you are in Florida, get some Everglades Seasoning Cactus Dust...put a heavy coat on it. The heat will sink in. BTW, this is about the ONLY seasoning I use. It goes on everything except Steak.

thetrim

Rebelst8 said:

If you are in Florida, get some Everglades Seasoning Cactus Dust...put a heavy coat on it. The heat will sink in. BTW, this is about the ONLY seasoning I use. It goes on everything except Steak.

Is that different than Everglades Heat?  Hotter?

pgprescott

Suckle busters gun powder. 

Mattman3969

I use Sriracha instead of mustard as a binder for Jamaican Firewalk rub.  Nice heat