how do I counteract red pepper spice?

Answer 1

Sugar, Honey, or Vinegar.

Answer 2

Ingredients

2 T paprika
1T each of oregano, thyme
1/2 T dry mustard
1/2 T black pepper
1 t crushed red pepper
1 t white pepper
1/2 T ground cumin
1/2 T kosher salt
Directions

Just mix the ingredients together and rub!
Notes

This is a multi-purpose seasoning. I rub just about anything with it and call it cajun. It also works as a blackening spice.


I would put it on the ribs or whatever for a couple of hours before cooking. Rubs are good for all kinds of meat. You can rub anything you would marinate.


Another idea is to rub the ribs with the spice, grill them, and then baste them with a mixture of one part maple syrup and one part water.


Start basting when they are about halfway done. That way you'll avoid any nasty suagr burn flavour on them. But I think the sweetness might counteract the kick a bit.

Answer 3

I've had this problem and for my particular recipe, a teaspoon of sugar helped a lot. I don't know if this works for every recipe, but I hope this works for you.