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I've had this come up regarding the R&D of the dust, both by us and the production company: "let me know how extreme".

Rather than a 1-10 scale, I'm trying to put it in terms of peppers. Jalapeno, Habanero, or Ghost Pepper heat level.

My thought was to shoot for something that fell between the Habanero & Ghost Pepper heat level, with the idea that it be added as a supplement to the base rub, to scale up your heat level as desired. Is this what you other fellow pepper-heads would be looking for? In my head, when taken by itself, it shouldn't be just a little hotter, it should be much hotter. Is that a product you'd be interested in or are we chasing the answer to a question nobody is asking?

 

My 2 cents... it should be about half as hot as whatever "a little" and "a lot" is in your mind. A little: what's the point. A lot: I may not be able to share the Q with many people I know.

 

I think we're on a similar plane, here. In my head, the ultimate level of heat for your Q would be determined by how much you use. If the heat level of the dust is too low, no amount of it added to the top of a rack of ribs will make them particularly spicy for a pepper-head. On the flip side, it can be so hot that it makes all food downright diabolical, which is undesirable.

It will need to pack some heat, though, so that, say one light dusting kicks the heat up a notch, but a second dusting kicks it up another notch or two.

This all assumes that what I'm leaning towards is what others would be interested in as well.

We may ultimately be limited by the effect it has on taste. If the ingredients that deliver the heat start to take over too much of the flavor, then we're done adding any heat. The flavor profile has to be constant.

As always, your two cents are greatly appreciated .

 

I don’t usually go in for masochistic levels of heat lol
What I’m hoping for is something that has the heat and flavor of the spicy rub but I can use in in high heat grilling and it won’t scorch cuz sugars.

 

Gotcha. Will keep that in mind.

 

@bvbull200 , will that be possible (lowering sugar level so no scorch) without changing the base profile? If I had to pick one profile of the PF original, I’d say it’s the great sweetness level, whatever makes that up. It’s sweeter than most, in a very good way, but *maybe* that’s because there’s less salt than most rubs (?).

 

I think what @truchador might be after is something a little different than what my partner and I have had in mind with reference to a "dust". We didn't want to add much more heat than what the spicy rub has for a full-on BBQ rub. The flavor starts to change a bit and it becomes more of a niche product. In the interest of serving that niche, however, we figured we could make a supplemental spice (the "dust") that had, say, 75% of the flavor profile of the rub, but added a good bit of heat. Since it was similar enough in flavor and would be used in addition to the rub, the resulting food would still be unmistakably Pitfaced BBQ. It would come in smaller packaging. Something like 8 oz of the dust would supplement 24-32 oz of the rub, perhaps.

A lower sugar content version of the rub would obviously give up some sweetness. I see what @truchador is calling for, though. It makes great sense. I didn't cook high heat with the granulated brown sugar version of the rub, but it might already be less prone to scorching. It isn't as bold of a flavor, though, and didn't make, what I consider, a real "rub", so we eliminated it from contention pretty quickly. There are sweet paprika blends, sweet chili powders, and even salts with a touch of sweetness that we could possibly construct something from, then reduce the sugar content accordingly. It's on the docket for consideration.

 

Well you could do it as a kit, by this I mean you have the base dust with a little less of the heat, then you send with it a packet of Ghost Pepper powder and the end use can add what they want to the dust. They could add a little to kick it up a notch or add the whole packet to make it a mouth melter dust.

 

Got it. You know what you're doing

 

I like some heat but not where you cant eat the food. That being said it depends on whats being cooked/Q'd...wings should have a nice heat to them. Sometimes I think the sugars bring down the heat level of whatever you make. So you kind of have to gauge it a little high then with the sugars it comes down a couple notches. Id say at least to the average Habanero/scotch bonnet pepper level would be sufficient for most chili heads. Maybe a Suicide rub for the few that can take the extreme heat

 

Good stuff, everyone. All ideas and opinions are helpful and carefully considered!

 

make yourself a spicy rub waiver similar to this

 

I don't know if we'll approach that level of heat, but I have a nice template should we ever get there.

"severe gastrointestinal problems"

 

Chicken wings would be the only thing I'd like it on...

 

If u make that I’m gonna put it on some shrimps lol
Straight up fire dust sounds interesting too

 

scottalot's backorder??

 

Oh jeah.

 

or

 

Not quite in stock as in ready to ship, but I have product on hand. I will be doing more packaging this weekend, then turn on the inventory. We only made the regular rub. If you're looking for the spicy, I can see about getting a batch made up.

I'll let you know!