Reviewed: May 31, 2011

This was delicious! I did take the advise of many reviews to cut the salt, I used 1tbsp. I also cut the sugar because DH is diabetic (diet controlled) so to minimize the sugar I used 1tbsp white sugar and 1tbsp brown sugar (so I used half the sugar and that was still very tasty). We all loved it - I used it on drumsticks that we partially baked then finished on the grill, they came out awesome!!

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5 users found this review helpful

Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: May 6, 2011

WAY TO MUCH SALT. Use only half the amound and I am sure it would have been better

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4 users found this review helpful

Reviewer:

tamara

Reviewed: Mar. 24, 2011

I read the other reviews before I made this and followed the advice in those; I cut back to 3 tablespoons of salt and I cut half the sugar out and replaced it with brown sugar. I also added a half teaspoon of curry powder, as well. I used it for pork chops and it tasted fantastic.

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5 users found this review helpful

Reviewer:

TheRaptorWhoMurderedLove

Cooking Level: Intermediate

Home Town: Gretna, Virginia, USA

Reviewed: Feb. 13, 2011

Very good tasting rub! However, a slight variation worked better with pork. I used half the required amount of salt and used sea salt instead of regular salt. I also took one half of a dried pasilla-ancho chile and processed it, added it to the rub. Amazing smokiness, plus a little kick! If you want more kick try different dried chiles.

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7 users found this review helpful

Reviewer:

daddy-amchef

Reviewed: Sep. 16, 2010

I cut this recipe in half. I bumped the oregano and thyme up to a half teaspoon and added a half teaspoon of sage. I only used a half teaspoon of salt, as we're watching our salt intake and I used 3 teaspoons of sugar. I used this to sprinkle on pork chops before frying. Husband thought it was great and my littlest who is the pickiest eater on the planet scarfed his helping and asked for more.

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6 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 18, 2010

The rub was tasty but it made a real mess in the grill and the sugar carmelized and then burnt - adding a unique flavor to some of the meat.

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6 users found this review helpful

Reviewer:

Shai

Home Town: Redmond, Washington, USA

Reviewed: Feb. 3, 2010

I must have done something wrong. Has no flavor that I can tell.

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6 users found this review helpful

Reviewer:

CHRISIE

Reviewed: Mar. 21, 2009

I use this all the time came out wonderful time and time agian!

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Reviewer:

JennyLane

Cooking Level: Intermediate

Reviewed: Dec. 8, 2008

This is the absolute best rub for roasted chicken! I rub it all over a whole chicken, cut little slits in meatier areas and put it under the skin, and rub it all inside the cavity of the chicken. Then I bake it in a Stoneware Bundt pan with the cavity of the chicken over the center of the bundt pan. It's AMAZING!!!

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5 users found this review helpful