I am forever looking for a new slaw recipe to try on pulled pork sandwiches and this one pretty much “takes the cake”. It has a kick that you won’t soon forget if you make it according to the recipe. If you are afraid it might be a bit much, consider leaving out the smoked habanero powder on the first go around as that stuff, as delicious as it is, packs a major punch.

Helpful Information
  • Prep Time: 35 minutes
  • Serves: 6
What You'll Need
  • 1 c water
  • 1 c sugar
  • 2 jalapeños, seeded and cut into thin matchsticks
  • 1 lb carrots, cleaned and sliced into thin matchsticks
  • 1 head of red cabbage, cleaned, cored, and sliced into thin strips
  • 1 medium red onion, peeled, halved, and very thinly sliced
  • 1 bunch radishes, cleaned and thinly sliced lengthwise
  • 1 t coarse pepper
  • 1 t mustard seeds
  • 1 t fennel seeds
  • ½ t salt
  • 1/4 t cayenne1/8 t smoked habanero powder (optional)1 tsp smoked paprika

    3/4 c white wine vinegar

Prep all vegetables and place in a large heat-proof bowl. In a medium saucepan, combine water, vinegar, sugar and spices. Bring to a full boil over high heat. Remove from heat and pour over vegetables. Toss to coat thoroughly. Transfer vegetables and all pickling liquid to a lidded bowl. Cover and refrigerate for at least 2 hours. (Preferably 24 hours) 

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

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I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

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Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

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Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

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Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

Spicy Pickled Slaw

I am forever looking for a new slaw recipe to try on pulled pork sandwiches and this one pretty much “takes the cake”. It has a kick that you won’t soon forget if you make it according to the recipe.
Prep Time35 mins
Refrigerate2 hrs
Total Time2 hrs 35 mins
Course: Side Dish
Servings: 6

Ingredients

  • 1 c water
  • 1 c sugar
  • 2 jalapeños , seeded and cut into thin matchsticks
  • 1 lb carrots , cleaned and sliced into thin matchsticks
  • 1 head of red cabbage , cleaned, cored, and sliced into thin strips
  • 1 medium red onion , peeled, halved, and very thinly sliced
  • 1 bunch radishes , cleaned and thinly sliced lengthwise
  • 1 t coarse pepper
  • 1 t mustard seeds
  • 1 t fennel seeds
  • ½ t salt
  • 1/4 t cayenne
  • 1/8 t smoked habanero powder (optional)
  • 1 tsp smoked paprika
  • 3/4 c white wine vinegar

Instructions

  • Prep all vegetables and place in a large heat-proof bowl.
  • In a medium saucepan, combine water, vinegar, sugar and spices.
  • Bring to a full boil over high heat.
  • Remove from heat and pour over vegetables.
  • Toss to coat thoroughly.
  • Transfer vegetables and all pickling liquid to a lidded bowl.
  • Cover and refrigerate for at least 2 hours. (Preferably 24 hours)
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