Preparation:
For heat, I'd use cayenne pepper, add perhaps 1 tbs. and taste, then add more if desired. You can also use hot sauces with your rub (sprinkle lightly on the meat then apply your rub). The flavors of a rub are intense; don't be misled into thinking you're going to have flavors this strong on your meats. After cooking for extended periods of time, the flavors will distill down and become much less inten |
