We've taken our perfectly balanced sweet and savory
barbecue rub and blended it with the world's second hottest chili pepper - the Trinidad
Scorpion - to create a searing sweet heat for ribs, pork chops, pulled pork, and
chicken. Tastes great sprinkled onto roasted potatoes and French fries, too. All
natural ingredients. No added MSG.
Net Weight: 3 ounces / 85 grams.
sizes available. Click here to view them.
Heat Level: 8/10 Spicy!
Volume: 1 Pound = 2.22 cups.
Ingredients: cane sugar, salt, paprika, brown sugar (cane sugar, molasses),
natural color, garlic, onion, chili peppers (including
Scorpion), celery seed, canola oil, black pepper, extractive of spice.
Manufactured in a facility that packages
wheat, milk, soy, tree nut, peanut, and sesame.
Recipe: Sweet Heat Oven Tender Ribs
Low and slow is the way to go to create these spicy, slow roasted ribs.
1 rack of pork spare ribs OR baby back ribs
1/4 cup melted butter OR olive oil
Heat BBQ Rub, as needed
barbecue sauce, as needed
~ Pull the thin whitish membrane off the concave side of the ribs
~ Brush melted butter or olive oil over both sides of ribs; sprinkle with enough
BBQ rub to coat entirely.
~ Place ribs on a cookie sheet and cover with aluminum foil, pressing the edges
around the edge of the pan to seal tightly.
~ Bake in a 250 degree oven for 4 hours.
~ Brush convex side of ribs with a thin layer of barbeque sauce.
~ (This step is optional, but helps to caramelize the sauce.) Grill ribs over a
medium flame for 3 minutes on the sauced side only.
Recipe: Sweet Heat Scorpion Wings
Lightly breaded in spicy seasoned flour, deep-fried 'till crispy, then coated in a
sweet and spicy barbecue sauce.
Prep. Time: 1:45
1 cup all-purpose flour
2 Tbls. Sweet
Desert Heat BBQ Seasoning or
Rockin' Rib Rub
20 chicken wing segments
2 cups barbecue sauce
1/2 cup honey
Trinidad Moruga Scorpion Hot Sauce (or any other
hot sauce), optional
~In a shallow dish, combine flour and BBQ seasoning.
~Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
~In a 2-quart saucepan, heat barbecue sauce, honey, and hot sauce until honey
has meted and dissolved; turn heat to low and keep warm on stove top.
~Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
~Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in
barbecue sauce mixture and remove with a slotted spoon.
~Repeat with remaining chicken.