Reviewed: Jul. 8, 2009

Love this rub. I use it all the time with pork chops.

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Cheryl W.

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jul. 5, 2009

Very good, just a little too much pepper for myself though.

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HEART2HEART

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

Great recipe,all I did differently was to not add salt.The flavor was incredible!

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greta

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Reviewed: Jul. 2, 2009

Just tried this rub out and my family really liked it. I didn't have time to let it marinate for 8 hours. It was more like 4 hours but still worked great. Will make it again.

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mama mia

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

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Reviewed: Jun. 29, 2009

Way to salty for my taste..it might be 4 or 5 stars if the salt is cut back..

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coconutheather

Cooking Level: Intermediate

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Reviewed: May 26, 2009

Awesome rub! I used this reipe on May 24, 2009 (Memorial Day). Used the rub on baby back ribs (remove the membrane on the back of the ribs then use rub), chicken and sausage. Everyone raved about the meat and how good it tasted. Denise, I used your rub along with Sweet Ray's Bar-b-que Sauce and I couldn't stop eating! Thank you for sharing!

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GodlyMother

Cooking Level: Intermediate

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Reviewed: May 24, 2009

Great recipe........ make sure you marinade the meat overnight!!

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deeman99

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Reviewed: Apr. 28, 2009

I used this dry rub on a boneless pork shoulder roast in the slow cooker. It turned out great. Sliced an onion and placed in the bottom of crock pot. I sprinkled the pork roast with a little salt and pepper and made the rub with only the brown sugar, paprika, and garlic powder. Cooked for 8 hours on low and used juices to make gravy, thickening with cornstarch. We served it with rice and steamed asparagus. Will definitely make again. Thanks.

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memejw

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Reviewed: Apr. 23, 2009

Delicious.

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proudarmywife

Cooking Level: Intermediate

Home Town: Kahului, Hawaii, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jan. 18, 2009

Used this on one rack of pork spare ribs. I didn't have any garlic powder, what a horrible cook! LOL Any how I used the other ingredient as written and rubbbed crushed garlic over the meat, then rubbed it the mix and wrapped the garlic up with the rack and refridgerated overnight. I could definately could taste the flavor of the rub after addition of the sauce, normally it is over powered. I just opened the foil poured on sauce, closed the foil 2 hrs 15 min @ 300, then under broiler for 10 minutes. Next time I will experiment with 1 teaspoon cayenne.

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oneandonly

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Reviewed: Jan. 13, 2009

Excellent! I'm sure it could be improved, but it's really good as it is, and simple... like all great recipes. Salting too early? This is a controversial subject. I don't buy into it because I've done my own testing. I recommend everyone make their own decision.

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VPSTEIN

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Reviewed: Jan. 5, 2009

This gave the ribs a pretty good flavor. I may try another rub next time.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 13, 2008

I use this rub recipe with the Baby Back Ribs recipe by KHEFFN from this site. The ribs always turn out amazing. I would prefer a rub with a little more spice, but I think this is perfect to serve to guests.

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GINAHAWKINS

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Reviewed: Nov. 9, 2008

i have a similar recipe with more spices/flavoring and i prefer that one. this was alright.

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kristie111

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Reviewed: Nov. 2, 2008

Best dry rub I have ever tried! I have found the key is to use plenty. I keep adding rub until it stays dry when rubbed in.

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Cathy

Cooking Level: Expert

Home Town: Mc Donald, Ohio, USA

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Reviewed: Oct. 30, 2008

Very good! I made a triple batch and saved it in a jar to use on ribs and pork tenderloin.

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Erin Young

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Oct. 26, 2008

This is an awesome rib rub. I adjusted the amount of salt to 3/4 T and the pepper to 1 T for personal taste. It marinated overnight then I added my favorite BBQ sauce, double wrapped ribs in foil and baked for 2 1/2 hours at 300 degrees. I then open up the foil packet and broiled them for a few minutes to caramelize the BBQ sauce. I have also thrown them on the grill to caramelize the BBQ sauce. I made this for company and everyone said they were amazing. One of our guests was from the south and said it rivaled the ribs down there. This will be my rib rub recipe to go to.

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JackieG

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

I've used this rub quite a few times now and it has quickly become my favorite. I have adjusted it a little by adding a teaspoon of cayenne pepper for a little more "kick".

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OuterBanksTim

Cooking Level: Intermediate

Home Town: Ocracoke, North Carolina, USA

Living In: Denver, North Carolina, USA

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Reviewed: Sep. 14, 2008

My awesome looking girlfriend made this for me and i looooooooooved it. They are slightly sweet and absolutley delicious. I am salivating now just thinking about baby-back ribs...mmmmmmmm ribs (homer style). Try it, you can't go wrong!

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Friday

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Reviewed: Sep. 11, 2008

This was a simple easy to make rub. Not too spicy or too overpowering. I doubled this and had enough for 2 racks of ribs and a brisket and still had some left. I used kosher salt just because. Thanks, I'll probably use this one again, it was really decent.

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