SuperhotMarinades & Rubseasybbqtomatopowdercompetition
Caldera Extreme Dry Rub
Dehydrate Caldera tomato, grind it to powder, and you have a 500,000 SHU seasoning that adds heat, color, and umami to any protein. Mixed with brown sugar, garlic, and paprika, it's a barbecue rub that needs a warning label.
Prep
10 min
Cook
0 min
Total
10 min
Servings
24
Peak SHU
500K
Featured Organisms
SS-TOM-04CalderaTomato · 500K SHU
Ingredients
- ¼ cup Caldera tomato powder (SS-TOM-04, dehydrated and ground)
- ¼ cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tsp cumin
Instructions
- 1
Combine all ingredients in a bowl and whisk.
- 2
Transfer to an airtight jar.
- 3
Apply generously to brisket, ribs, or chicken. Let sit 30 min before cooking.
Tips
- Magma powder (50K SHU) for a hot-but-manageable rub.
- The brown sugar caramelizes into bark during smoking.
Science Note
Dehydration concentrates capsaicinoids by removing water — a fresh tomato at 500K SHU becomes roughly 5x more potent per gram as dried powder. Apply judiciously; 1 tsp of this powder delivers roughly the same capsaicin as eating a raw habanero.