Deciphering the Dehydrated Jalapeño
The most notable ingredient that differentiates the Honey Hog Hot rub from its less spicy sibling is the dehydrated jalapeño. While many spicy rubs rely solely on cayenne pepper for heat, Meat Church uses ground dried jalapeño, which imparts a different, more earthy flavor profile in addition to the spice. This ingredient provides a flavorful, slow-building heat that balances well with the rub's inherent sweetness.
The process of dehydrating the jalapeño and grinding it into a fine powder allows for even distribution throughout the rub, ensuring a consistent spicy flavor in every application. The heat is present but doesn't overpower the other complementary notes of honey, garlic, and savory spices. During cooking, particularly for wings, the heat tends to mellow slightly, resulting in a more balanced taste than when the rub is sampled raw.
The Sweet and Savory Foundation
Beyond the jalapeño, the foundation of Honey Hog Hot is built on a blend of sweet and savory components that create its complex and balanced flavor profile. These ingredients work in harmony to build a delicious bark on smoked or grilled meats.
Sweeteners
- Sugar: A primary component that aids in caramelization, creating a desirable crust on the exterior of the meat during cooking.
- Honey Powder: Made from refined syrup and real honey, this ingredient provides the signature honey flavor in a convenient, dry form, preventing the rub from clumping.
- Dextrose: A simple sugar that adds another layer of sweetness and assists with browning.
Savory and Aromatic Spices
- Salt: A necessary element for seasoning and flavor enhancement.
- Spices Including Paprika: Paprika contributes to the rich, reddish color of the rub and adds a mild, peppery flavor.
- Dehydrated Garlic: An essential savory component that offers robust garlic flavor without the moisture of fresh garlic.
- Celery: Provides a subtle, savory background note that enhances the overall complexity of the rub.
Anti-Caking Agent
- Silicone Dioxide: A small amount is used to prevent the powdered ingredients from clumping together, ensuring the rub remains free-flowing and easy to apply.
Honey Hog Hot vs. Original Honey Hog: A Quick Comparison
The fundamental difference between the two rubs is the addition of dehydrated jalapeño to the "Hot" version. The table below details the key contrasts.
| Feature | Honey Hog Hot | Original Honey Hog |
|---|---|---|
| Spiciness | Adds a notable, earthy jalapeño heat | Sweet and salty with no added spice |
| Core Flavor Profile | Sweet-heat balance with savory notes | Primarily sweet with savory undertones |
| Key Flavor Element | Dehydrated jalapeño | Honey powder |
| Ideal Uses | Pork ribs, pulled pork, wings, poultry, fish | Pork ribs, pulled pork, poultry, and vegetables |
| Competition Use | Often layered with the original rub for ribs | A core competition rub that provides great color |
Homemade Honey Hog Hot-Style Rub Recipe
If you want to replicate the flavor profile of Honey Hog Hot at home, you can create a similar rub using readily available ingredients. This recipe provides a sweet and spicy balance that is perfect for ribs, chicken, or pork.
Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup kosher salt
- 1/4 cup honey powder or granules (available online or at specialty stores)
- 2 tbsp paprika
- 1 tbsp dextrose (corn sugar) or brown sugar
- 1 tsp dehydrated jalapeño powder (adjust to desired heat level)
- 1 tbsp dehydrated garlic powder
- 1 tsp celery seed powder
- 1/2 tsp black pepper
Instructions:
- In a medium bowl, combine all the dry ingredients. Use a whisk to break up any clumps, particularly in the sugar and paprika.
- Stir and mix thoroughly until the rub is a consistent color and all ingredients are evenly distributed.
- Store the homemade rub in an airtight container in a cool, dry place. For best flavor, use within 6-12 months.
Note: If you can't find dehydrated jalapeño powder, you can dehydrate your own or substitute with a lesser amount of cayenne pepper for a similar heat profile, though the flavor will differ slightly.
Cooking with Honey Hog Hot
Due to the sugar content, it's important to monitor the cooking temperature when using Honey Hog Hot to prevent burning, especially on thinner cuts of meat or when grilling directly over high heat. For best results, use a low and slow cooking method like smoking, which allows the sugars to caramelize into a beautiful bark without scorching.
- For ribs: Apply a generous layer of rub and let it rest for at least 30 minutes before cooking. Many competition pitmasters use a layer of original Honey Hog followed by a dusting of Honey Hog Hot for added complexity.
- For chicken wings: A liberal coating of the rub works wonders. The heat of the jalapeño tends to mellow out during the cooking process, resulting in a more subdued kick than when eaten raw.
- For pulled pork: Apply liberally to a pork shoulder or butt before smoking low and slow. The sweet heat will create an incredible bark and flavor the final product.
Conclusion
In conclusion, the ingredients in Honey Hog Hot are a carefully crafted balance of sweet and savory elements, anchored by the unique earthy heat of dehydrated jalapeño. The combination of sugar, honey powder, salt, and aromatic spices like paprika and garlic powder creates a versatile BBQ rub that has earned its reputation for a reason. By understanding its components, you can appreciate its flavor profile or even create a satisfying homemade version to use on your favorite smoked and grilled dishes. This rub provides a fantastic flavor for those who love a bit of sweet and a lot of heat.
Keypoints
- Key Ingredient: Dehydrated jalapeño powder is the distinct ingredient added to the original Honey Hog rub to create the spicy "Hot" version.
- Sweetness Profile: The rub gets its sweetness from a combination of sugar, honey powder, and dextrose, which also contributes to the caramelized crust during cooking.
- Savory Base: Essential savory flavors come from salt, paprika, dehydrated garlic, and celery, providing a complex flavor foundation.
- Gluten-Free & MSG-Free: Honey Hog Hot is certified gluten-free and contains no added MSG, making it suitable for those with sensitivities.
- Ideal Use: It is excellent on pork ribs, pulled pork, chicken wings, and poultry, and can be layered with the original Honey Hog rub for enhanced flavor.
- Balanced Heat: The heat from the dehydrated jalapeño is earthy and balanced, and tends to mellow out on the palate after cooking, especially on wings.
