Reviewed: Aug. 11, 2006

Husband and son used this on flank steak and loved it. They also used brown instead of white sugar and cut the salt in half. Thanks for sharing!

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seattlecooks

Cooking Level: Expert

Home Town: Belleville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2006

Excellent rub! I've used it several times on pork chops, and plan on trying it with chicken as well.

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2 users found this review helpful

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 20, 2006

Used this rub on chicken thighs and then baked in oven and they turned out delicious!!! Change the granulated sugar to brown and only used 2 tbsp of salt and it turned out great!!! Mom and boyfriend almost fought over the last piece!!!

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11 users found this review helpful

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FutureChefShay

Cooking Level: Expert

Home Town: Chippawa, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: Mar. 18, 2006

This was awsome! I used the rub on turkey breast & grilled them on the george forman grill.

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3 users found this review helpful

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Lil.R

Cooking Level: Expert

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Reviewed: Sep. 1, 2005

Fabulous on chicken. I am totally going to give this rub out to friends and family.

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3 users found this review helpful

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Aug. 2, 2005

I used this on grilled chicken breasts for a friend who is allergic to garlic. (Everything I make has garlic in it!) He said it was delicious. I used more than a "pinch" of oregano and thyme. The sugar carmelized nicely.

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3 users found this review helpful

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Heidi in Madison

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 12, 2005

THIS WAS SIMPLY FABULOUS! I did however add some personal touches and it was YUMMY! I added a few shakes of Adobo(w/o pepper),1tsp garlic powder,1/2 tsp dill(dry),1/2 tsp curry powder I also ruduced the salt just a tad.I used this rub on a 4 lb chix that I rotissed:) It created a fantastic sticky not too sweet coating that did not burn or melt off. I WILL make again and again!!(hubby and kids loved it!!!!!!!!)Thanks Sarah!!!!

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17 users found this review helpful

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KARENW67

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

Living In: Southwick, Massachusetts, USA

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Reviewed: May 7, 2005

This is great. I love a high salt diet. I didnt use the sugar though.

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3 users found this review helpful

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Apr. 17, 2005

Good rub but way too much salt for my taste. If I make it again I will definitely cut the salt in half.

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3 users found this review helpful

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2005

I cut down the amount of salt to 3 tsp. and used this on cornish hens that I fixed in the rotisserie. While eating this, my husband said, "What is on this chicken!!? Do you have any more?" He loved it, and I did too. Next I put it on boneless, skinless chicken breasts on the contact grill, but I thought it was too sugary that time. From now on, I will use less sugar on smaller cuts of meat.

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7 users found this review helpful

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Mar. 6, 2005

This was an excellent rub. I'm definently keeping this one.

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7 users found this review helpful

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Tom Hamilton

Cooking Level: Expert

Living In: Ogden, Utah, USA

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Reviewed: Dec. 9, 2004

Excellent recipe with a few changes. Cut the salt in half. Substitute half of the white sugar with brown sugar (how can you have a rub without brown sugar?) and add garlic powder to taste (start with one teaspoon).

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33 users found this review helpful

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ASHDOWNE

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Reviewed: Dec. 5, 2004

Had this on a couple of steaks for dinner one night and we are now hooked on this rub!! It came out perfect done on steaks on the grill!

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4 users found this review helpful

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 27, 2004

We put this rub on chicken. Very spicy! My teenagers loved it!

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1 user found this review helpful

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TLBSISSY

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Reviewed: Oct. 10, 2004

My family loved this recipe on pork chops. I used 1/2 the salt.

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JULIELELAND

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Reviewed: Jul. 9, 2003

I used on chicken thighs and drumsticks.Decreased the salt to 2 teaspoons,oregano and thyme 1/4 teaspoon each added 1/2 teaspoon garlic powder and 1 teaspoon Emeril's essence. It was a nice mellow flavor everyone enjoyed it even the kids.

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9 users found this review helpful

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MOLSON7

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Reviewed: Nov. 12, 2002

Absolutely awful. It was sooo salty. I probably should've saved the sugar and spices and just rolled it in salt. Perhaps lowering the salt in the recipe would make it edible. --I tried this recipe with a dash of salt, and it was DELICIOUS

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4 users found this review helpful

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UNREFINEDNERD

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Reviewed: Aug. 22, 2002

This is excellent! Too salty, but if you cut the salt in half it's great.

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15 users found this review helpful

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WILLEANNA

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Reviewed: Aug. 17, 2002

This rub was so bad, I had to throw away the chicken.

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3 users found this review helpful

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POOTUMS

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Reviewed: Jan. 13, 2002

I made a beautful ribeye roast for Christmas dinner. I was looking for a new touch to the flavor. This rub was just what I was looking for to bring out the flavor of the roast. My children loved the roast (even my 10 year old who hates everything enjoyed the roast this time)

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9 users found this review helpful

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JOAN FURMAN

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All-Purpose Rub for Meat

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