Reviewed: Sep. 7, 2009

I'd back off on the garlic powder and salt and pepper just a little, but otherwise, this recipe rocks. 6 hours of marinating, and cooked on bbq, indirect heat for 1 hour, average temp was 375 degrees. Fall off the bone, lots of flavor. Highly recommended this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

renaissanceman

Reviewed: Sep. 2, 2009

This is the best dry rub for ribs! My only go to recipe. I have used this recipe on beef and pork ribs and it is absolutely delicious on either. You will not be disappointed. Do not alter this recipe, because it is PERFECT as is.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bakerunlimitedinc

Cooking Level: Expert

Reviewed: Aug. 30, 2009

This rub produced some very successful ribs. I also used half regular and half smoked paprika. After applying the rub I used another recipe's technique and cut the racks into serving portion sizes. I double wrapped them in foil and put all in a large roasting pan and baked for about 2 hours @ 300. Then we grilled them and added bbq sauce to finish. They were loaded with flavor and very tender.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Aug. 23, 2009

This is exactly what Denise promised "a super simple dry rub." So, naturally I added two things. 1 teaspoon onion powder and I split the paprika: 1 tablespoon regular paprika and 1/2 tablespoon smoked paprika. The smoked paprika gives it an added depth. I use this rub for brisket, chicken you name it. It's the best.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Clare

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Newtown, Connecticut, USA

Reviewed: Aug. 7, 2009

This is going to be my go-to recipe for ribs from now on! I didn't really follow the amounts...just eyeballed everything. Very very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chickieboo

Cooking Level: Expert

Home Town: Boonton, New Jersey, USA

Reviewed: Aug. 4, 2009

this is very good rub, I use the rub then bake the ribs in the oven on a rack with apple juice for about 2 1/2 hours on 300. They just fall off the bone.. yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

shortiety

Cooking Level: Expert

Reviewed: Aug. 3, 2009

I thought these were great, but I did get feedback that the usual delicious, gooey sauce was missed. I will probably try this again with sauce, and I think that would bump it up to 5 stars!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RissyLynne

Cooking Level: Intermediate

Living In: Bonney Lake, Washington, USA

Reviewed: Jul. 19, 2009

This dry rub is REALLY good. I did however, put about half the amount of pepper in than the recipe calls for. Cooked in the oven (covered) at 250 degrees F for about 2.5 hours with 1/2 bottle of beer as liquid in the bottom of the roaster. Take them out, cover with BBQ sauce and throw them on a smokin' hot grill. SO, so good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Boujie

Cooking Level: Intermediate

Reviewed: Jul. 12, 2009

took the advice of other reviews and omited the salt until a few min. before we put it on the grill. marinated all day,best ribs ever the whole family loved them. shredded the left over meat and made sandwiches the next day.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

skberg

Cooking Level: Intermediate

Reviewed: Jul. 12, 2009

This Rib Rub is on the MONEY!!! I changed the black pepper to half black and half red pepper to spice it up a notch. I also added and 1/2 teaspoon of onion powder. The rub came out GREAT!!!

Was this review helpful? [ YES ]
1 user found this review helpful