They look good, don’t they? Too bad you can’t eat them. Because they’re made of FIRE.
I rarely make ribs because my husband half-heartedly but stubbornly insists he doesn’t like them. But once in a while I prevail and this was, after all, in the interest of art and science and truth and beauty all those good things Kate Cooks the Books is about.
Imagine my disappointment, then, when I used up one of my rare opportunities to make ribs only to be able to eat three or four bones worth. I will never win a hot-pepper-eating contest but I do love spicy food and think I have at least a normal tolerance for it. But these ribs were trying to kill us.
Looking at what they’re made of, I shouldn’t have been surprised. The Spicy Memphis Rub includes 1 tablespoon of cayenne pepper, which is more than I use in year, as well as 1 tablespoon of red pepper flakes. So that alone is going to incinerate you. BUT, the heat doesn’t stop there, because the Say’s Vinegar Barbeque Sauce that Miss Sara pairs with these ribs also include 1 tablespoon of red pepper flakes.
Also slightly annoying: the dry rub recipe makes 3/4 cups and the recipe calls for 1 cup of it. And I didn’t even use the full 3/4 cup.
If this is truly how they eat their ribs in Memphis, hats off to you Volunteers. You are made of sterner stuff than I.
Any thoughts Tennesseans, Porciniacs, bbq enthusiasts? Is there an error in this recipe or do you actually eat fire?