The Perfect Balance of Smoke, Spice, and Sweetness
When we think of great barbecue, we think primarily of three flavors. There’s smoke, of course — that essence imparted to the meat by long hours at low temperatures in the smoker. There’s spice — the combination of ingredients zealously guarded by their creators, rubbed into the meat or brushed on in sauce form, adding a tingle to the tongue and, in more extreme cases, a few tears from the eyes and a trickle from the nose. And then there’s sweetness, a warm hug of brown sugar or molasses that keeps the heat and smoke from running too wild.
The combination of heat, sweet, and smoke is a tough one to balance perfectly, whether you’re a backyard griller or a seasoned professional. That’s why we’ve gone to the experts at Spiceology for the perfect sweet-hot-and-smoky rub. Their Smoky Honey Habanero rub contains salt, smoked paprika, spicy habanero, and granules of all-natural honey. No chemicals, nothing artificial. Which is why it tastes so good.
This is Spiceology’s best-selling rub, and one of the most lip-smackingly delicious we’ve ever tried. The smoky, spicy and sweet components combine to create a whole that’s greater than the sum of its parts. It’s too good to use only on the grill or in the smoker, and fortunately it’s as versatile as it is tasty. It enhances beef, pork, and poultry, of course, but it also goes great with everything from nuts to bacon to butter.
Spiceology is run by chefs, not food scientists. Some of the brightest talents in the food service industry help select the raw ingredients, create the blends, and also create plenty of delicious recipes for you to peruse if you’re needing inspiration. Their creations are a terrific go-to for weekend grillers and professionals alike. To check out the hundreds of rubs, blends, spices and seasonings they’ve developed — as well as suggestions for how to use them — go to spiceology.com.
Pear Tart with Smoky Caramel
- 2 pounds Bosc pears, peeled, cored and halved
- 2 tablespoons lemon juice
- 2/3 cup plus 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 2 teaspoons Spiceology Smoky Honey Habanero Sweet Spicy Rub
- 1⁄2 teaspoon cinnamon
- Prepared Pie Crust dough, 1 disk
1) Add the pears, lemon juice and 2 tablespoons granulated sugar to a large bowl and toss to coat. Set aside.
(2) Preheat oven to 375°F.
(3) In an ovenproof cast-iron skillet, add the 2/3 cup sugar and place over medium-high heat. Stir occasionally until the sugar melts and turns golden brown. Add the butter and stir well to combine. Sprinkle Smoky Honey Habanero Rub and cinnamon over the caramel and stir to combine. Remove from heat and add the pears so they fit snuggly on the bottom. Top with the pie dough disk, tucking the sides down between the sides of the skillet and the pears.
(4) Bake until the crust is golden brown, about 35-45 minutes. Allow to rest for 10 minutes. Run a small knife around the edges and place a serving plate over the skillet. Carefully flip the tart over. Serve with a dusting of confectioners sugar, whipped cream or ice cream.