Reviewed: May 20, 2013

The Perfect Rub for Beef and Chicken. This is SOO perfect for beef and chicken. I use a different one for pork.

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Reviewed: Sep. 29, 2012

Dear CC: Love this rub. I nailed my first batch of smoked ribs a couple of months ago with your rub and am going for a repeat performance tomorrow. Thank you for such a fantastic recipe.

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Concierge19146

Cooking Level: Expert

Home Town: Northfield, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jun. 25, 2012

Now, when I made this, I didn't have the cumin, nutmeg or allspice, but my husband LOVED it! He made me make again the next day! And the week after! In fact, I making it today!

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soundviolio

Reviewed: Jun. 20, 2012

o my GOODNESS!!!! I cannot find enough words to sing the praises of this rib rub but let me try...I live in KC-the BBQ mecca of the nation-this is by far the best rub I've tried to date. It will replace my Oklahoma Joe's rib rub from now on. Thank you CCRyder

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: Jun. 1, 2012

Loved the flavors of nutmeg, allspice, and all the rest. Delicious! After the ribs were in our smoker for a couple hours I started brushing on a mixture of 1 cup apple cider, 1/2 cup brown sugar and 1/2 cup BBQ sauce.

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Sarah

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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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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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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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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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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