Reviewed: Oct. 31, 2010

Used this tonight on turkey cutlets. Very very good. Adjusted the recipe slightly using only 1 tbsp of paprika, and only a 1/2 cup of brown sugar as opposed to 1 1/2 cup. Rub was the perfect combination of spicy and sweet; can't wait to try it on some other meats or veggies! Served up with green beans, dinner rolls, and fresh strawberries for dessert. I like my food spicy so the sweet heat was good for me, but DH was gulping down his water. Might reduce the spice a little next time, maybe 3/4 tsp instead of a whole tsp. But as is with the adjustments to the brown sugar and paprika, I liked it just fine!

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Reviewer:

amylmoser

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Cooking Level: Intermediate

Home Town: Middletown, Maryland, USA

Living In: Essex, Maryland, USA

Reviewed: Jul. 24, 2010

This was a wonderful rub , perfect for the family!! The only thing I changed was the amount of sugar, I reduced it down to 1/2 cup and added garlic powder to the rub . I made chicken and so I added crushed dry basil and baked it and it was wonderful.

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5 users found this review helpful

Reviewer:

pintoe3

Reviewed: Aug. 4, 2008

I tryed this on salmon. I think it has potential but it is too sweet. I only used 1 cup of brown sugar and it was still too much. I could not taste the spices at all and neither did my friend who does not like spicy foods. Next time, I will add only 1/2 cup of brown sugar.

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10 users found this review helpful