If you’re into heat, and I mean a lot of heat, this Habanero Rub has it! In fact, some say it should be made while wearing protective gloves and safety glasses. Heh!
Never used a rub before? I usually rub down the beef, pork, or chicken, wrap it in plastic, and keep it refrigerated overnight. Large, thick cuts can rest in the rub for up to two days. This will give the flavors time to sink deeply into the meat.
But if you’re caught by surprise, and need to cook quick, don’t worry, slap on the dry rub and start smoking or BBQing. The flavor of the rub will be concentrated near the outer surface of the meat, but it’ll still taste incredibly good!
Four habanero peppers, seeds removed, minced
Three tablespoons onion powder
One tablespoon kosher salt
One tablespoon sugar
One tablespoon ground black pepper
Combine the ingredients and store in an airtight container (preferably glass) for several days. The heat from the peppers will migrate throughout the dry ingredients during this time.
Season the brisket on all sides, rubbing the dry rub in really well. I suggest using disposable rubber gloves for this task otherwise your hands could burn a bit and the smell, well, you understand. Heh. Wrap the brisket in plastic and let it rest overnight in the fridge before smoking.
After processing the peppers, clean cutting boards, knives, and anything else that contacted the habaneros really well. Remember to handle hot peppers and their seeds with respect, and don’t rub your eyes or inhale too deeply around them, or you may regret it.