Reviewed: Oct. 6, 2009

It's also great for pork loin roast! I make this up in bulk and keep it in a labeled airtight jar. I add 1 1/2 tsp salt and 3/4 tsp granulated garlic, and omit the curry (nobody here likes curry) Then I use about 2-3 Tablespoons of the mixture rubbed onto the fat side of the pork roast. When I remember to do it, I poke holes into the roast first, with a fork to let the flavor penetrate. Mmmm good!

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Nov. 25, 2008

when i rubbed the spices in, i did it with a bit of olive oil. when i cooked it, i added a couple slivers of garlic and a little wine, and then i reduced the sauce to a couple tablespoons. It was really really good.

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nolabird032

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Reviewed: May 15, 2008

As the recipe stands, I did not enjoy it. But with one simple tweak it came alive: sea salt. Without the salt, the flavour is plain and hardly comes alive. But once I added salt to the mix, everything was jigging and jiving, and my tongue thanked me greatly! As it is being used on fatty cuts such as lamb, it will not leach out too much liquid. If salt had been added, I would have given this 4-5 stars. Cheers!

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wsf

Cooking Level: Expert

Living In: Riverdale, Utah, USA

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Reviewed: Sep. 25, 2007

This was pretty good, I made up a lot, so I would have more later. I used it this time on lamb chops that I grilled over wood coals. I also let the rub stay on the chops overnight before grilling. Very tasty.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 6, 2007

Did not care for this spice rub at all. It left very little in the way of flavor. My grilled lamb chops with an acid based marinade have always turned out much better tasting. I wanted to try something new, but the chops were not good with this spice rub.

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