Frank's Red Hot to Stick Rub

[Mlmurrah]

Anyone else use hot sauce (I prefer Frank''s) as sticking agent for your rub?

 

[Gonefishin]

No, but it's an interesting idea to try if you like things on the hot side.

 

[BethV]

I use Louisiana Hot Sauce as a binder on beef and pork. It's terrific on tri-tip. I love it. And it definitely gives the finished product a very subtle good flavor. Not really heat, more savory.

It would be great on chicken I would think.

 

[Mlmurrah]

No, but it's an interesting idea to try if you like things on the hot side.

As @BethV says, the final product is not hot but savory. Frank's is not terribly hot anyway. I think it has a better flavor than Tabasco.

 

[Mastertech59]

I've always just used cheap yellow mustard as a binder but guess what the next cook is getting, we by Franks hot sauce by the gallon.

 

[BretM]

I usually go straight yellow mustard slather on ribs and pork butts, but have also used the ALDI version of Frank's on chicken and pork chops.

 

[Mastertech59]

I used the Frank's red hot as a binder on the two 5 pound pork shoulders I smoked yesterday and it defiantly enhanced the flavor, they came out amazing, thanks everyone for providing this tip.

 

[BretM]

I used the Frank's red hot as a binder on the two 5 pound pork shoulders I smoked yesterday and it defiantly enhanced the flavor, they came out amazing, thanks everyone for providing this tip.

Vinegar is your friend with fatty shoulders. It really cuts through and enhances the flavor...I think adding a lot of sweet with apple juice/cider like some folks do is just too much. I'm a really big fan of Eastern North Carolina style hot vinegar sauces for pulled/chopped shoulder.