Reviewed: May 18, 2012

I have used this recipe for years. excellent... just as it is! on baby backs, spare, and st louis ribs, pork shoulder, fresh ham, beef ribs, bison, chicken, turkey and even game. it's goes well with it all!!!

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Reviewer:

RNELSON1462

Reviewed: Apr. 22, 2012

I just made ribs today with this rub and they were amazing! It was my first time smoking ribs and I'm still new to using the smoker but it was perfect. I rubbed the ribs, refigerated for about 4 hrs, let them come to room temp before putting them in smoker. Smoked at 330 F for 3 hrs then wrapped in foil and cooked another hour then let them sit in the foil for 10 mins or so before opening them. I don't know if it did anything but I added a bit of raspberry vinegar to the pan of water in the smoker since I've read to use apple cider vinegar to tenderize and didn't have any. Thanks for this rub recipe. I will be using it again and again.

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Reviewer:

MONKEYDID

Reviewed: Mar. 9, 2012

I've used this rub several times now on smoked pork butt roasts, and smoked whole chickens. It's important to rub the meat generously with this blend the night before as the directions say. For chicken or turkey rub the inside as well. I think every ingredient is a perfect match for pork and poultry. I've smoked the butts for as long as 17 hours @250 °F, and chickens for 7 hours on average with no problems of burning or bitterness. I appreciate that CCRyder81 shared this great recipe with us…thank you.

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Reviewer:

JTk364

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

This is my "go to" rub for all pork I smoke - ribs, butt and shoulder. Rub the meat, wrap in plastic and put into the refrigerator overnight. Smoke the next day and you'll have great tasting meat.

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Reviewer:

CurtAnne

Home Town: Springfield, Missouri, USA

Living In: Pleasanton, California, USA

Reviewed: Dec. 8, 2011

This recipe made quite a bit of rub, I have used this on ribs, chicken breast, and a whole chicken. The mix of flavors is great! Another reviewer was spot on about using much less regular salt if you don't have sea salt. I used 1/4 cup table salt, but next time I make this I will most likely only use 2-3 tablespoons. If you are basting the meat with prepared BBQ sauce near the end, this will add even more salt. I thought the heat was just right, spicy but definitely not too hot. On another note, I did not have allspice or nutmeg. Based on substitutions I found on the internet, I used 1/2 Tbsp Ginger and 1/2 Tbsp Cinnamon. I thought it turned out great!

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Reviewer:

twt75nc

Cooking Level: Beginning

Home Town: Salisbury, North Carolina, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 27, 2011

I have to admit: nutmeg and allspice in a rid rub made me skeptical of the whole thing. I keep trying different rubs on my back ribs and enjoy my ribs without sauce. Rub only with that perfect caramelized layer on top of the most tender meat. I have never written a review before and registered only to do so for this rub. My search is over. Best rub ever, I intend to find the specialized powders for the next batch. Could it possibly get better?

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Reviewer:

sugarloafer

Cooking Level: Intermediate

Reviewed: Sep. 4, 2011

even though I was not able to find some of the more exotic ingredients (hungarian paprika and the special chile powders), I substituted reggula paprika and chile powder and it was tasty. Also halved the sugars.

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Reviewer:

Sarah B

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 27, 2011

Used this rub then smoked the meat, very flavorful and Spicy Hot!

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Reviewer:

Mkaty

Cooking Level: Intermediate

Living In: Erie, Colorado, USA

Reviewed: Jul. 16, 2011

This is my "go to" rub! I even keep it made up in my refrigerator. Usually rub down my baby back ribs and let them sit in refer overnight. I bake (tightly covered with foil) on a rack at 300 degrees for 2-2-1/2 hours. After cooling I grill using your favorite BBQ sauce. Meat falls off the bones - these are the best!

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Reviewer:

RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

Reviewed: Jun. 20, 2011

Impressive mixture of flavours, this one hits all the right notes. I will caution any newbie 'rub'-ers out there: 1) Using table salt is a no-no - the coarse salt used in the recipe should be measured. Substituting the same amount of fine table salt will leave you with an unpleasantly salty rub. 2) If you are not smoking, then as a bare minimum, slow cook for at least 4 hours with this rub. I tried the first batch for 3 hours in a slow oven and the pepper was still overwhelming. Another hour and the heat seemed to 'melt' into the other flavours. 3) Another good reason to go slow (4+ hours) with this rub is it will force you go 'low' in terms of temperature. This rub has a lot of sugar and will burn at higher temperatures. As an inexperienced bbq'r from up north, i gotta say this recipe got me rave reviews. It was well worth fiddling with the timing to get a smokerless version that worked in my slow-cooker/oven. God Bless America.

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