Reviewed: Sep. 21, 2009

Excellent recipe. I deviated a bit from Hugh's recipe and got fantastic results. I used smoked paprika, a pepper blend, less garlic powder and kosher salt instead of table salt. I've used it several times and I'm getting "best ever" feed back from my tasters. Thanks Hugh.

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ShefSchaf

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Reviewed: Sep. 20, 2009

Great rub!! It has some heat, but it is not too hot for us. We use it on everything!

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gymrunner

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Reviewed: Sep. 8, 2009

This was too spicy for my taste. I was looking for a rub that was more standard like what you would receive at a restaurant.

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crazycat80

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

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Reviewed: Jul. 6, 2009

hot! hot! hot! I love it. after my first taste i had to have more!!! i've used my first batch up already--i think this would make an excellent homemade xmas gift, too.

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Jun. 25, 2009

Super. I scaled it down for 5 servings, I didn't add the oregano [forgot], and put alittle less salt in. I'll be using this again, Thanks!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 22, 2009

I hate to give any recipe a bad review, but we just didn't care for this. We both felt it was way too salty and salt was the first flavor I tasted. I didn't think it was too spicy, and thought the spice level was ok. I did scale this down for 8 servings, so it is possible the measurements may have been slightly off, but I did follow the recipe as written. We both felt this tasted southwestern, which wasn't really what we were looking for. I may try this again in the future, but I would reduce the amount of salt by at least half, and perhaps add a very small amount of sugar or brown sugar.

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Jody

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 21, 2009

a little goes a long way

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Nicki

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Reviewed: Jun. 19, 2009

This had a nice kick. Used it on rib-eye steaks.

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KJones

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jun. 19, 2009

Taste great.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 4, 2009

Love the taste !! Used it on a smoked turkey breast and everything turned out moist. I too cut back the salt and and added more garlic powder. Hope to use it on more meats and seafood. Thanks for sharing!~!

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sweet cheeks

Cooking Level: Intermediate

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Reviewed: May 3, 2009

Delicious! Reduced salt by 2 tablespoons and replaced cayenne pepper with red pepper flakes because that is what I had on hand. Rubbed on chicken and grilled on the George Foreman grill for 10 minutes.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Apr. 27, 2009

Loved it, we don't eat salt so I skipped that & for the pepper I used a Worcestershire Pepper blend. It will be used in many recipes here, thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

If I was standing next to Hugh I'd give him a great big hug! This rub is fantasic! The only change I made is instead of table salt I used Kosher coarse salt. It was not salty at all. I grilled some country ribs and it was delicious. Some I add BBQ sauce and some I left memphis style. This will be my rub of choice! Thanks Hugh for sharing your recipe rub. :)

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Xnyebonylove0

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Covington, Georgia, USA

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Reviewed: Mar. 12, 2009

its very tasty when you use it with meat in almost any application, but..its very salty. i think the next time i make it i will either leave out the salt or reduce the amount to maybe 1 tablespoon. otherwize its very good, has a very nice bite.

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Amy

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Reviewed: Jan. 11, 2009

this recipe is the bomb; i've used on chicken, steaks, turkey, ribs....Is great every time....

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sportsmom

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

I made this a while ago for pork chops, and we thought it was good...then my husband used it on the turkey he grilled yesterday for Thanksgiving, and it was awesome! He rubbed it all over the turkey and sprinkled it inside the cavity. The turkey meat was outstanding, and it seems to be even tastier today.

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CSCMOM3

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Reviewed: Sep. 28, 2008

We weren't all thrilled with this as the spices seemed a bit bland together and didn't do much to enhance the flavor of the meat. Gave it a few tries on different cuts of meat. Sadly I made too much of it so I'm using it in other capacities combined with other recipes. Not a completely horrible rub, otherwise I would have thrown it out, but just bland compared to others we've used. Using it with other recipes we already have for a bit more of a kick. I haven't noticed much of a difference in using this rub.

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MSH

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Reviewed: Sep. 16, 2008

wow, this recipe makes a LOT!! My husband and I both really enjoyed this recipe. We added about 3 tbsp of brown sugar as well. Like the other recipes said, this is a RUB, and a little goes a long way. It was very good and we will definetly use it again (especially since we have so much left over) :)

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strawberrygashes23

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Sparks, Nevada, USA

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Reviewed: Jul. 26, 2008

Good, but not great. I halved the recipe to try out of a few different pieces of meat. I only used 1 tablespoon of black pepper and 1 tablespoon of cayenne (kids). I used about 3 tablespoon on a pork butt cooked on low in the crock pot for 9 hours and it really added nice flavor. I also tried this on chicken tenders on the grill, not happy with the flavor on these.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 21, 2008

I used this recipe again for the second time with the same changes ( 3/4 T cayenne 1/4 c brown sugar, an 1T thyme ) an it was fantastic. i cut up a fryer chicken an rubed this all over the pieces an under the skin then put little slabs of butter under an on top of the skin an broiled it. It was FANTASTIC!! Also about half way through i melted a little more butter an mixed in a little seasoning ( thanks to a friends suggestion ) an brushed it ove the chicken pieces. Yummy! Would suggest that the cayenne be decreased even more though if you have little ones. I had to make sure to give my 16 month old pieces that had no seasoning directly on them, cause it still had a kick to it. Thanks for the great recipe this will be used more!

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*mary*

Cooking Level: Intermediate

Home Town: Myrtle Creek, Oregon, USA

Living In: Huntley, Montana, USA

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Hugh's Dry Rub

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