I'm using the base ChefSteps rib rub in a smoker (no sous vide). It's been coming out consistently delicious, though we ground the spices unevenly as you can see in the picture. I don't mind the textural contrast, however.
I'll be testing some modifications in the upcoming weeks. Mostly we want a little more heat so I'll make several small batches replacing 1/4, 1/2, and 3/4 of the paprika with a mix of single origin chile powders (ancho, cayenne, etc.).
Does anyone have any experience adding heat to this rub? I'd welcome some thoughts and/or feedback!
