Carolina Reaper Rub

Description

The Carolina Reaper Rub is not for everyone, and we mean that as a compliment to it. We toast Reaper pods on a low oven until their oils crystallize on the surface, then grind them with smoked Sicilian sea salt, dark brown muscovado, charred garlic, and a small pull of espresso to round the heat.

What this rub does — what almost no other rub does — is hit you with three different forms of heat in sequence. The first is the brown sugar and espresso warmth, almost dessert-like. Then the smoked salt makes itself known across the whole tongue. Then the Reaper arrives, slow at first, and builds for a long minute. It is structured heat, not panic heat.

For a Texas brisket, we apply it as a finishing coat in the last 90 minutes of the cook, over a base of our Texas Brisket Rub. For a tri-tip, a slab of pork belly, or beef short ribs, we use it as the main rub. Many of our customers use it for chicken wings — toss with a tablespoon of melted butter and a tablespoon of the rub before going in the oven at 425°F.

What’s in it (in order)

Brown muscovado sugar, smoked Sicilian sea salt, toasted Carolina Reaper, espresso (finely ground), garlic (toasted and ground), black pepper, paprika, mustard powder. No anti-caking agents, no MSG, no fillers, no artificial colors.

Heat level: 9/10

This is one of the hotter things we make. If you’ve never cooked with Reaper before, dust a small amount on one wing and try it before committing to a full rack. The heat builds for 60–90 seconds and lingers for 5–8 minutes. A glass of whole milk neutralizes it faster than water.

Hand-blended in 5-pound lots. Each 6oz jar is filled by hand and weighed to the gram.