Sweet Desert Heat BBQ Seasoning (with Trinidad Scorpion Pepper) 1 Pound Bulk Bag
Product Details: We've taken our perfectly balanced sweet and savory
barbecue rub and blended it with the world's 2nd (but easily arguable the 1st) 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. All natural ingredients. No MSG added.
Our 1 Pound Bulk Bag (16 ounces / 454 grams) is packaged in a clear value-priced bag with a twist-tie closure. Quantities of 2 or more will be packed into 1 bag.
Ingredients: cane sugar, salt, paprika, brown sugar (cane sugar, molasses), natural color, garlic, onion, chili peppers (including Trinidad Scorpion), celery seed, canola oil, black pepper, extractive of spice. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
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. 2.34 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.
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
1 Tbls. 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.