Question about Rubs

First time poster here. Tons of info that is very helpful.

We purchased a rub that I really like. However, it has too much kick for my better half. Is there a way to tone it down a bit? Would adding brown sugar help or just don't put as much rub on it? Suggestions appreciated.

Thanks

Brown sugar might help, but keep in mind that it'll caramelize after a while; not too long a while, if you're cooking over direct heat. So if your wife doesn't like what my sister fondly calls "crunchy burnt bits" on her meat, she's not going to like the brown sugar.

Maybe use less rub, or prepare separate portions (I do this for my kid, since my wife and I like spices, but he doesn't).

Or (and this is the suggestion I'd run with, myself ) create your own rubs, to please both of you. That's where all the fun is anyway!

I'm in the same predicament. I practically have to use very little of the rub for her to like it. If I use extra sugar she would just tell me it's too sweet.
I pick option two and if you really like it I would just use the rub to season my portion of the meat.

LOL... that might be what I end up doing also. I added brown sugar and will have the verdict about 6:00 PM tonight as the ribs are in the smoker. We will see and thanks to everyone for the comments and suggestions.

Welcome to the board, AsstChief7!
I look forward to hearing how those ribs turn out!

Welcome to the board AsstChief7!

I'd also suggest using less rub. Once it's too hot for the taste buds it takes quite a few other ingredients to "cut" the heat. A little brown sugar may help a little but a lot of brown sugar (which is most likely what it'll take) will throw off the balance of the rub.

Hope the ribs turn out good.

I thought the ribs turned out GREAT !!! Still too much heat for the better half. I guess it will be HIS and HER racks from here on.... LOL

Thanks everyone for the suggestions and comments.

Sweet glaze will help offset some of the heat.
Jim