Ghost Pepper rub 10 from Cajohn (Jolokia) rub
CaJohn’s Ghost Pepper rub 10 brings barbecue to a whole new heat level! Made with one of the world’s hottest pepper, the Bhut Jolokia chili (a.k.a. Ghost Pepper), you can dust the fire onto burgers, ribs, brisket, pork shoulder, chicken, and more! Enjoy the searing heat with a sweet finish. Ghost Pepper rub
Fire dust rub on a different level! Great on ribs and roasts, it’s got great heat with a sweet finish provided by turbinado sugar. Not just for the grill, it works well in the oven as well. (salt-free).
You can make your own Ghost Pepper rub using Jolokia (Ghost Pepper powder).
Establish a primary taste preference. A rub can be salty, spicy, sugary or peppery. Ascertain what taste is preferred is the starting point for a great barbuque rub.
Choose between wet or dry barbecue rubs. The difference between the two is that a liquid or marinade is used in wet rubs. With dry rubs it is strictly peppers, spices, sugars and salts. Most barbecue rubs are dry but there are good wet rubs. The problem with wet barbecue rubs is that they do not store nearly as long as dry barbecue rubs. Also there is more of mess with wet barbecue rubs.
Decide between creating an original blend or using a recipe. On the one hand, why reinvent the wheel? There are plenty of good sources on the Internet for barbecue rub recipes (see resources section). Oh the other hand, half the fun in barbequing is creating ones own special blend. The choice is up to the individual and can be influenced by time constraints or other circumstances that make concocting a special blend impractical.
Combine the ingredients. Blend the spices, salts, sugar and peppers thoroughly. Some say salt can dry meat out but this is not necessarily the case. Salt can actually aide in absorbing the flavor of the barbecue rub into the meat.
Marinate the meat with the barbecue rub. Let the rub settle into the meat for at least a few hours and as long as a day in the refridgertor with the meat covered.
Store the rub for later use. Once the meat is seasoned put the left-over barbecue rub into an air tight container. Ghost Pepper rub can also be seen at www.TasteWhatIsHot.com