I have started a pastrami recipe and everything so far has come out really well except the pepper and coriander rub is really spicy. It does not have a super thick rub just a nice coating and it has been smoked, boiled and steamed and its still freakin spicy. Every recipe I have ever seen or used calls for a fair amount of pepper without reducing the amount of pepper and having a stronger coriander flavor I'm not sure what to do. Any suggestions will be appreciated.
Thank you,
Nathan
