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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Spice Rubs and Sauces
Hey Smoky,
My wife tends to have a hard time with spice rubs containing paprika and/or chili powder. Some peppers also bother her digestion. Can you reccomend any rubs or sauces that don't use these ingredients? We used to find a spice mix that went by the name of "Serendipity" but it seems to have disapeared in our area. Any suggestions will be appreciated. Keep up the good work! We truly enjoy your column and the barbecuen website.
Thanks,
Clint
Hi Clint,
Thanks for the kind words.
Paprika and other chilies are members of the same capsicum family. So if she is bothered by one she would normally react to the other.
Paprika actually is used more for color than flavor, so you don't really need it. As far as chili powder, I don't recommend it for anything but chili.
Click into the Recipe section and check out the Standing Rib Roast seasoning for a starting place. If you had been following the "Building Your Own Seasonings" articles in the "Smoke and Fire Enquirer" you would already be building your own.
Have fun,
Smoky
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