i made this for use in an experimental recipe. My son is a huge jerk fan; "hotter the better" type. His doesn't smoke me but all the rest of the famdamily can't go there with us. So following the reviews i too made small changes: in place of all the salt i used half and the other half onion powder to cut back on the sodium (wife's sensitive), as for the hot i used equal amounts of chipotle, chili, and cumin to match the measure called for. It is truly awesome and hits the profile accurately without being overbearing anywhere for all involved. It proved to be "da bomb" on bacon as part of the experimental dish, was great on ribeyes. We will try it on a B/C chicken this weekend. OBTW, if you want to know how a spice blend will taste sprinkle a small amount on a slice of cucumber and insert it spice side up, chew. If it doesn't overpower or seems light repeat putting the spice side down on your tongue. That will give you a fair assessment of how a dry rub will taste. Smoke will intensify the flavor but you will know real quick if you like it or not. Thanks for the recipe and y'all for the input, it was a great help with a great recipe. Thanks again to all for sharing!
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i made this for use in an experimental recipe. My son is a huge jerk fan; "hotter the better"...