Reviewed: May 13, 2012

Per other reviews I halved the salt and black pepper, but still didn't like this at all. WAY too strong on the paprika IMO.

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Reviewer:

Carrie Magill

Cooking Level: Expert

Reviewed: Apr. 1, 2012

This rub has really good flavour but I found the black pepper to be overpowering and a bit too spicy for my little ones. I also added an additional 2 tsp of garlic powder for a more garlicy taste, but that too was masked by the black pepper. I will make this again as written, but with much less pepper. Thanks for sharing, Denise!

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Reviewer:

rosabela

Cooking Level: Intermediate

Reviewed: Mar. 12, 2012

pretty dang good!!

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Reviewer:

ljlavoie

Reviewed: Feb. 2, 2012

I will never be without this! LOVE it! Only change I made was to leave out salt as suggested in an earlier review, adding it at cooking time. This is great on any meat also as topping for broiled fish. Thanks for a GREAT recipe!

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Reviewer:

JANA

Reviewed: Jan. 28, 2012

A wonderful dry rub recipe! I sprinkled liquid smoke as suggested by another reviewer and cut back on the pepper to 1/2 tsp.

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Reviewer:

Lillian

Reviewed: Jan. 15, 2012

Really great, and easy. Nicely spiced and incredibly tender. I did not marinate. I boiled the ribs first, as recommended by our butcher, before cooking them for 2 hours. Used 1 T of salt only - still too much on all but the most meaty ribs. Also used spanishe paprika, and mustard powder.

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Reviewer:

Dusan29

Reviewed: Jan. 8, 2012

Great simple rub. We added about 1 tsp of chili powder for extra spice!

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Reviewer:

kerri

Reviewed: Jan. 2, 2012

Have made this dozens of times for all types of meat... even threw it in the oven on some occasions and loved it.

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Hartford, Connecticut, USA

Reviewed: Dec. 18, 2011

I reduced the salt and added some chili powder and onion powder to the mix. This was good, but I found the black pepper to be too strong for my preference, so next time I'll reduce the black pepper as well. I've used this not only on ribs, but also on pork chops and pork roast and really gives a good flavor while keeping the meat moist and juicy.

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