Hungry!

I have to warn you. These ribs are VERY, VERY spicy and hot. I made them for Fathers Day, exactly as the recipie said and could barely eat them. He may be famous but we didn't like them. Chef's often leave things out of the recipie's they give to others. I'm wondering if he doubled the cayenne!

We cooked them in our smoker for 6 hours and they were still too tough to eat. It was only when we put the ribs in a covered pan in the oven that they softened and the taste improved somewhat.

If you want sweet tasting, easy to eat ribs - these are NOT the ones to try!

I am incredibly lucky to live in Las Vegas not more than 3 miles from the Memphis Barbeque on Warm Springs. Last night I had the Brisket which was fabulous. The special secret is the "sweet red sauce" - sweet, spicy and full of flavor. Mike, you have to bottle this or please post the recipie!

If the ribs were tough after 6 hours, it was the fault of the meat or the "pitmaster". Quality ribs would definitely be tender after six hours, if cooked correctly. As for the heat factor, reduce the amount of cayenne. Other than that, the rub recipe looks good.

Ribs in the oven = sacrilege!

There's nothing wrong with finishing ribs or a pork butt in the oven after you've smoked them for a few hours, as long as you have a method for keeping them moist.   Most people don't want to have to keep adding coals for hours to keep the temp up.