British BBQ Society Forums

Looking for some help I have made two rubs now:

The first
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds

The second:
25 g light soft brown sugar
2 tbsp paprika
1 tbsp sea salt
2 tsp cayenne pepper
2 tsp mustard powder
2 tsp black pepper
2 tsp oregano

I have found it just a little too spicy, can I ask where that heat is coming from? I reduced the Cayenne pepper in the second rub to 1tsp and not too but just tried a bit of rib and it quite spicy. The paprika is mild, we normally have that on chicken with no heat.

I find that a lot of rub recipes have too much heat for my taste and reduce the amount of pepper (cayenne) by at least half, I like the flavours but don't want to suffer as I eat!! Without the cayenne the taste is just not the same so moderation is the key for me.

My family do not like eat at all. I don't like sugar - so my rubs tend o be simple.

Salt
Pepper
Sweet paprika
Smoked sweet paprika
Onion powder
Garlic powder

The above is the base - then I add flavours from there. Maybe some oregano, cumin, or whatever Pops out of my spice cupboard when I stik mt arm in

Bear in mind when following American recipes that their chilli powders are "cut" with fillers and those sold in the UK are just chilli powder so far stronger then the US stuff