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A vendor at Memphis in May changed my whole rub approach
Was at Memphis in May last spring and watched this older guy from a tiny team near the back edge of the lot. He told me his secret was toasting the paprika and chili powder in a dry pan for about 90 seconds before mixing. I tried it on my next shoulder cook and the color and smell came out way deeper, no raw spice bite. Anyone else doing a dry toast step before building their rubs, or is that just me buying into one guy's tale?
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the_derek1mo ago
I've been making my own rubs for like 8 years and never once thought about toasting anything, so that tells you how smart I am. My first brisket rub was basically brown sugar and hope, and the sugar burned into a black crust that looked like I dropped it in the fire pit. The idea of hitting paprika and chili powder in a dry pan for 90 seconds makes total sense though, same reason toasted cumin smells a million times better than the jar stuff. Gonna try this on my next pork butt and see if I finally stop getting that chalky taste in the back of my throat. Does the toast time change depending on how fresh the spices are?
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