I couldn't remember what cut of meat I bought and was afraid that it was a pot roast so I used this rub on it hoping it would give it enough flavor and tenderness to make it worth eating.I made the rub exactly as directed and used the full amount of kosher salt and didn't think it was too salty at all! I let the rub sit about 15-20 minutes and then rubbed it on the meat (which was at room temp). I baked it at 350 and after about 30 minutes I checked the temp and it was at 150. I turned the oven off and let it sit inside for about 5 more minutes before removing it completely from the oven. It made quite a bit of juice, which leads me to believe that it was a sirloin. I let the meat rest for about 10 minutes before cutting it and then poured all the drippings over the cut meat. We didn't have potatoes with our meal so we just used the drippings as they were as a dip for the meat and it was wonderful! Just the right amount of flavor and spice. This is the 2nd or 3rd time I have used this recipe and every time the flavor is fantastic! Thanks for sharing.

Reviewed On: Oct. 20, 2009

A great recipe for pancakes! Hard to eat boxed mixes after eating these. My kids and their friends LOVE these. Thanks for a great recipe

Reviewed On: Oct. 7, 2009

These werehorrible. There was way to much butter and they were way to sweet, and I like sweet. There wasn't enough variety of flavor and they didn't taste done.

Reviewed On: Oct. 13, 2007