One, most of those rubs are not very high quality. Though I understand that there are some good options these days.

That may well be true, but ask an average American if they cook with paprika, and the answer will usually be no. People do not pull paprika from the cabinet, for the most part. And it’s relatively uncommon for somebody to be familiar with different types–hot paprika, smoked paprika, sweet paprika, etc.

I was asking genuinely. Is it a huge pain in the arse to put sriracha in the eggs or something?

I struggle to imagine what these would taste like, but I’m curious to find out!

oh you would love em

you are so right