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2 replies

Rub ingredients that 'pop'

FM Former Member
I'm trying to duplicate a few commercial rubs, that many here use. I've got the basic flavor down but they seem to lack that brightness of flavor you get with commercially packaged rubs. It's not a heat thing and it's not salty really either. Adding more salt just makes it taste salty and MSG doesn't help either. Ceyenne just seems to make it hotter.

Any clues how to achieve this? White pepper?

I'm trying to duplicate Smokin Guns hot. It was pretty easy, not a complicated mix. I'd say it's 99% there.
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FM Former Member
You've mentioned MSG which is the "secret" ingredient in a lot of different foods.

Using a combination of red, black, and white pepper will help in rounding out flavors, but I'm not sure I'd call it popping.

Try lemon pepper. One heavily weighted to the lemon side if you can find it. That adds something desirable to a lot of sauces and rubs. I think McCormicks is pretty lemony.

Celery salt can be useful too.
FM Former Member
quote:
Originally posted by smrbbq:
...I'm trying to duplicate Smokin Guns hot. It was pretty easy, not a complicated mix. I'd say it's 99% there.


Well it's like guessing, how about telling us what you have in there, maybe we can tell what's missing. Or email me if you don't want to share publicly Frowner

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