Robert Ribs

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I loved the dry rub it had an excellent flavor even though we didn't add the cayenne pepper. For me the rub was spicy enough without the cayenne but for some people it probably wouldn't be spicy enough. The barbecue sauce was also excellent, we did add a little bit of cayenne to give the sauce a little spiciness, but nowhere near the amount the recipe calls for. We cooked the ribs in the oven directly on the rack for the time and at the temperature the recipe called for and the ribs still turned out beautifully!

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love DA ribs packed with a whole lot of flavor.
The sauce is very good but HOT as "hell"

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These are the absolute most delicious ribs we have ever eaten/cooked ourselves. I prepped them about 3 hrs. before cooking time and only changed the amount of cayenne pepper by about half. (I'm a wimp We cooked them on our Big Green Egg and could not believe how well they turned out. The only thing we would do next time is add a tiny amount of water each time we basted the ribs; every 15 mins. Thank you Robert!!

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I didn't have a smoker so I used the oven and I also just used the rib rub and used half the cayenne. I must say that this rib rub is absolutely heavenly. The flavor is spot on and sooooo savory. This is not a sweet rub. It is absolutely savory and amazing!!! If you like rib rub a little more spicy then the 2 TBSP would be fine. With the one TBSP it is not spicy.

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Absolutely delish! I held back half the cayanne because I thought it might be too much. No problemo: Great tip Robert of cutting off the skin on the back of the ribs. It just made all the difference. Yummm

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We cooked these at the beach and they were amazing! The only difference in ours was we slow cooked them over charcoal for about 3 hours and used regular pork ribs, not baby backs They were falling off the bone though and had great flavor.

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too too too spicy way too hot fo my lips, if I have any left. What is Robert thinking, everyone is not made of steel lips.

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Waaaay to much cayenne. 2 tablespoons in both the rub and the sauce? Plus another 2 tablespoons of white pepper in the rub? I like hot spicy barbecue, but that's ridiculous. Better to us that much paprika or maybe a little less New Mexico red chile powder. Better flavor, still packs some heat, but won't burn the lips off of your face.