Full disclosure: Not completely true as I ate them anyway. There were just less of them!
I had quite the belly laugh from that, I must say.
On a different note but still cooking:
I have a recipe for a rib rub that calls for paprika. Of which I have NONE! Looking for subs, some places say it really just adds color so you can leave it out. Recipe also calls for cayenne pepper, which I do have. Thoughts? Chili powder?
Also calls for 2 Tbls brown sugar. Which again, I have NONE. Before you ask I do not have molasses. I do have white sugar. Do you think this will change the taste significantly?
Gonna try this tomorrow. It's a crock pot recipe. They go in the crock pot standing up till tender and then into the oven about 10 inches from the broiler for about 10 minutes. Sounds yummy to me...
Slow cooker ribs
If I left them in the cooker long enough I might could skip the broiler and just pull off the bone for sammiches...