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Looking for Suggestions for a more Peppery Rib Rub

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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Bad Byron's is great. The new Holy Gospel by Meat Church seems heavy on pepper and possibly paprika. Pretty savory. Might hit the spot. Fwiw, I have been known to blend two rubs. Like holy gospel and bbbr. Swamp venom by dizzy pig is another great way to add some bang to an already great rub. Good luck. 
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  • dsleight
    dsleight Posts: 101
    You can try Salt Lick, available at local grocery store.  It is very heavy on the black pepper.
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  • LindenEmry
    LindenEmry Posts: 48
    Yes,  holy Gospel is a blend of Holy Cow and Gospel rubs.  It is not a 50/50 mix.
    In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure.   ~Julia Child

    LBGE, 22" Traeger, and a  FireDisc deep in the heart of Texas

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  • gdenby
    gdenby Posts: 6,239
    Part of the problem is that rubs made for pork have sugar in them, and usually its the 1st ingredient. Looking at Meat Church rubs, its the Holy Cow, for beef, that doesn't have sugar, where their others do. Maybe you should consider mixing beef rubs w. pork rubs. Or, go w. a jerk style rub. Walkerwood's, which is from Jamaica, has a real bite, but is to me a little bitter. DP's Firewalk isn't as hot, or as bitter, but does have a little sweet.

    I have way too many rub mixes on hand. My kids buy them for me as gifts, and I can't resist buying even more myself. But I am slowly getting to making some decent stuff by myself.

    A couple things I've learned. Paprika and most ground chili powders loose most of their heat during a long cook. Sometimes most of their flavor. Hotter chilis, like cayenne, thai, scotch bonnet etc will retain their zing. Black pepper, regular grind, looses most of its pungency. Mustard doesn't do any better.

    My base homemade rub is salt, sugar, onion and garlic powder, and a touch of cayenne. Some cumin, some ginger, oregano and a bit of everything else. I do a late sprinkle of black pepper, paprika or some other mild chili powder, and a little mustard.
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    Mosca said:
    Why not just add pepper to the rub you buy? Or, pepper up your ribs, then add the rub?
    What @Mosca said..  Adding some Santa Cruz HOT chili powder would fit the bill IMHO.  Nice flavor and heat.  I also use their mild powder to really add some great flavor when regular paprika is just not cutting it.
    Southwestern CT
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  • YukonRon
    YukonRon Posts: 17,261
    Replace your paprika with hot smoked paprika. Increase the %, and you will be fine.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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