Adding Heat to Memphis Dust and KC BBQ Sauce

[Washblue]

I’ve stopped making things spicy, opting for a shaker of ground, red-ripe Serrano peppers on the serving table…

Everyone’s heat tolerance is different… and I hate people not eating much because of heat…

Now, I do the same for just me… I will dial it in just right, and not affect anyone else…

[texastweeter]

Rubs i keep tame, but I always make a hot-hole version of any sauce that is just for me if its gonna be sauced.

[clb239]

I make MMD using the recipe on the main site. I add 1 tsp cayenne and 1 tsp chili powder. That gives it a nice touch of back end heat to me but doesn't over power the rest of the flavors.

[RustyHaines]

For Memphis Dust I replace the paprika with a blend of medium and hot Hatch red chili powder. For me the result is perfect.

[Dadof3Illinois]

We add red pepper flakes and just add a little at a time until you like the amount of heat.

[FireMan]

I am a growing fan of New Mexico chili powder.

[texastweeter]

Change out the chili powder for smoked ghost chili powder on the sauce, and add scotch bonnet powder to the rub (scotch bonnet and pork pair great)

[klflowers]

This

[Reds Fan 5]

I don’t like heat in my ribs. If I want heat in sauce I just mix in some hot sauce. We usually have Crystal on the shelf.

[PNWsmoke]

This

[Spinaker]

Reaper dust is a great way to do it. Just use caution.