Reviewed: Nov. 7, 2001

The first time I made as written. It was way too SALTY. I think the recipe should read 4 teaspoons salt not 4 tablespoons. I decreased it to 4 tsp. and it turned out great. I used it on chicken and it turned out tender and juicy.

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Reviewer:

JIMVALKIDS

Cooking Level: Expert

Living In: Timonium, Maryland, USA

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Reviewed: Aug. 1, 2001

Too salty.

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Reviewer:

Gary

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Reviewed: Jul. 5, 2000

This rub is very quick and very easy! My kids like it better if I skip the mustard.

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Reviewer:

KUBBER

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Reviewed: Jul. 4, 2000

very good i used two teaspoons of salt and it was great on chicken

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Reviewer:

MIKE857PGC

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Reviewed: Jun. 22, 2000

Used it on chicken - gave it a great coating on the skin.

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Reviewer:

dkarres

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Reviewed: Apr. 3, 2000

This is awesoem and so easy! We tried it on pork chops and steak. It kept the meat tender and delicious! It was great. I made a half batch and it worked for 2 different meals. A little goes a long way

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