What Am I Talking About....
To Use... OR, Not To Use... That is the question!
A late, Great Pitmaster once said to me... Boy Your Doing That All Wrong.
He was talking about the black pepper I used in my rub... When I asked him, "why he said that" his reply sent me for a loop.
He said, When you blend spices always go after the taste your looking for, but balance is the key and when you have a mix of spices, "ALWAYS KEEP THEM EVEN!" If you want one to stand out more then the others use more of that spice.
You want it to have a strong black pepper flavor, use twice as much black pepper. If you want a ginger flavor, use twice as much ginger, the trick in any rub is always using the combination of spices to intensify the perception, not to confuse the taste buds!
When he stood over me, and watched me mix my rub, he saw that I had used a quarter of the black pepper to every other spice I used. Thats when he said, "Boy Your Doing That All Wrong" and ever since he told me what I just told you, I have always used a 1 to 1 mix "EQUAL PARTS" of the spices in my rubs except for the flavor's I want to stand out.
So to say;
warning....when you multiply a recipe using dry ingredients, and pepper is one of them,
you are going to get exponentially hotter as the recipe is increased.... IS WRONG!
NO MATTER HOW BIG A MIX OF SPICES IS... 1 Cup - 4 Cups or 10 Cups if you have "EQUAL PARTS OF EACH SPICE" is not going to make the rub any hotter! Now if you have a MIX OF SPICES that throw heat (Ancho, Cayenne, Guajillo Habanero Peppers or Seeds) has the unique ability to slap our senses and taste buds into drowning out the other flavors used in the mix of spices and you have exponentially hotter taste, ie: Scoville Scale. :roll:
So Does That Clear Up The Problem