Reviewed: Sep. 12, 2007

Excellent! Lay it on really thick!

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Big Daddy J

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Sep. 8, 2007

This recipe worked out great for country ribs. I put the rub on the ribs over night then in a crock pot the next moring and slow cooked all day. I used Kosher Salt and the taste of the rub on the ribs was terrific. I will definitely make again!!

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Keep It Simple Cook

Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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Reviewed: Sep. 2, 2007

Gave the meat a good flavor and kept it juicy...not the typical rib meat and bottled BBQ sauce dinner. We made the recipe exactly as written. Five stars!

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RENEE35

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Reviewed: Aug. 28, 2007

good.

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Malkin17

Cooking Level: Expert

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Aug. 19, 2007

I have used this rub several times on pork ribs. I leave it on the ribs over night.

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cookingood

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Allen, Texas, USA

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Reviewed: Aug. 7, 2007

We really loved this rub. For years I had used one from Cuisine Magazine, but couldn't find the recipe anymore. I tried this one and my family raved that they were the best ribs yet. I made some alterations... * Cut back to about 1 Tbsp kosher salt * Used 1 teaspoon pepper * Used 1/2 Tablespoon garlic powder * Added about 1 tsp of dry mustard powder I cooked the ribs in a slow oven (about 250 degrees) for 3 1/2 hours. This was for 2 2 slabs. Then, grilled them and added some BBQ sauce while grilling

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umich91

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2007

Delish! Used this for a 4th of July BBQ in Northern Ireland. Raves all around!

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SHUGGIEBEAR

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Jul. 7, 2007

one of the best rubs I have used added more paprika than recipe ( 3 Tbls)which gave a little more spicy flavor

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Berkell20

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Reviewed: Jul. 7, 2007

Easy, tasty, awesome! Be careful with the salt, it was a bit strong in this recipe. Next time (hopefully soon) I will halve the salt this calls for.

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DnCBus

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 26, 2007

A very good and basic rub. However, I did increase the amount of brown sugar by 2 tbsp. the second time and thought it was much better. Also, I used kosher salt instead of table salt and thought it added to the flavor rather than making it "salty" as some reviewers had stated.

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J. S. Coe

Cooking Level: Expert

Home Town: Bridgewater, Connecticut, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jun. 11, 2007

Great rub! I was afraid it would be too sweet, but it was just the right amount of sugar to balance out the spice.

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: May 30, 2007

Absolute best rub for pork baby back ribs. Except, I add some cayenne pepper for a kick. I smother this generously on ribs and bake in oven for about 1-2 hours. Then grill over hot coals for about 15-20 minutes with your fave bbq sauce. The meat will be so tender and the bbq is nicely caramelized. People have asked for this recipe at parties!

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PEKOCHAN

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 28, 2007

The rub was made according to the recipe and used on baby back ribs. The ribs were extremely salty, and the salt taste was dominant. I would highly recommend reducing the salt quantity if you make this rub. We will try this again, but cut the salt in 1/2.

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TRIPLETS01

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Reviewed: Apr. 30, 2007

INCREDIBLE! I added some chili powder as recommended by other reviewers and smoked the ribs with hickory in my electric smoker for 2 hours. Even though I only let the rub sit for an hour or so, they were the best ribs I've ever had!!!!

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Jenn

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Boise, Idaho, USA

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Reviewed: Apr. 12, 2007

Very good - I used this rub on the "Baby Back Ribs" also on this site and they were some of the best ribs I've ever had!

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MICHELLE

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 26, 2007

Loved this dry rub!! I marinaded my ribs in it for two nights, and then added honey barbecue sauce before cooking. Fantastic!

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cgilroy

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Reviewed: Feb. 14, 2007

Very tasty rub. I used this on baby back ribs after I removed the membrane from the back of the ribs and let it set in the fridge overnight. Came out great!

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Blaize

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Reviewed: Nov. 10, 2006

My food tasted like brine after using only a tiny amount of this rub. I'd recommend people halve or quarter the amount of salt in the recipe.

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Maxwell

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Reviewed: Nov. 7, 2006

*** for Baby back rib: the dry rub is too salty and peppery. Next time I will try with half the salt and half the black pepper and perhaps double the amount of garlic powder. * for chicken: doesn't work on chicken at all.

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YUNG YUNG

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Reviewed: Aug. 30, 2006

The best! I have made countless batches of this rub over the summer.

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colleen

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Dry Rub for Ribs

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