Product Details: 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, wings, pork chops, pulled pork, and grilled chicken. Tastes great sprinkled onto roasted potatoes, French fries, pork rinds, and potato tots, too.
Features: No added MSG. Gluten Free. Vegetarian / Vegan. Hand-crafted in small batches, from our own original recipe in Ohio.
Our 1 Pound Pantry Bag (16 ounces / 454 grams) is packaged in an attractive black bag with thick walls and a fold over top. Each pound will be packaged together unless selected otherwise above.
Ingredients: cane sugar, sea salt, spices including paprika, garlic, onion, chili powder (chili pepper, spices, salt, garlic), Trinidad
Scorpion. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Click here to view all available sizes.
Country of Origin: USA
Heat Level: 8/10 Spicy!
Volume: 1 cup ≈ 0.43 pounds / 1 pound ≈ approx. 4.34 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight
container out of direct light
~~~~~~~~~~~~~
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
Sweet Desert
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.
1 cup all-purpose flour
2 Tbls. Sweet
Desert Heat BBQ Seasoning or
Rockin' Rib Rub (if you prefer mild wings)
20 chicken wing segments
2 cups barbecue sauce
1/2 cup honey
~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 and honey until the 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.
