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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Reviewer:

*mary*

Cooking Level: Intermediate

Home Town: Myrtle Creek, Oregon, USA

Living In: Huntley, Montana, USA

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Reviewed: Jun. 13, 2008

Easy and wonderful if you don't make the mistake I did. RUB means use very little and really rub it in hard. Not smash each side of the meat down into a bowl of the stuff! LOL a learning experience for me. It was wonderful when used correctly.

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Duessa

Cooking Level: Intermediate

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Reviewed: May 21, 2008

Tried this on ribs and it gave them a lovely color and flavor. I can't wait to try it on something else. Thanks for an easy, sugar-free rub. ** We used this on a whole turkey that we roasted this weekend. OMG was it good! Can't wait to show it off on Thanksgiving.

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IrishEyes

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2008

I thought the flavor was very nice. But Way too salty! Next time I might skip the salt all together.

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acherry53400

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Reviewed: Mar. 8, 2008

Very good rub. I have used it many times. You can increase the cayanne pepper to kick the heat up a bit. Easy rub recipe to adjust to your personal taste too.

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Chef Jeff

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Reviewed: Nov. 12, 2007

Awesome!! A perfect blend of flavours with a bit of a spicy kick but not overwhelming. Great with ribs rubbed with this spice blend, refrigeragted overnight and slow cooked, covered and standing on end (so juice runs off) in a 200 degree oven for 5-6 hours and then finished off on the Bar-B-Que grill with your favourite bar-b-que sauce. Perfect with Danish baby back ribs!!

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Suzy Q

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Reviewed: Nov. 7, 2007

great for deep fried turkey!! :)

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CALIPRINCESS929

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Reviewed: Oct. 18, 2007

This rub was so overwhelming that my family could not enjoy the flavor of the meat. I even reduced the amounts of both peppers and added some brown sugar. We, normally, enjoy spicy food, but this was way too much.

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Serenity O.

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2007

We used this rub with Tri-Tip...it was amazing it gave it a wonderful taste. We used olive oil to make the rub stick and it also helps keep the meat from drying out. We will be using this rub again soon.

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melissa

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Reviewed: Jun. 3, 2007

I like this Rub but I can't give it 5 stars because I thought it was too salty and too Hot. I like spicy and just based on the reviews by others I left out 2 Tbs. of black pepper. Maybe I should have left out one of the Cayenne as well. It was good and with more changes I would probably make it again.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 19, 2007

This is great- stores well and I even catch my husband using it.

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goodcookmamma

Cooking Level: Expert

Living In: Superior, Wisconsin, USA

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Reviewed: Apr. 15, 2007

Used this recipe to season chicken chunks for making kabobs. I knew we were having some spicy sauces for dipping so cut the "spicy" spices in half (paprika, cayenne and pepper) and also couldn't see the need for that much salt in something that had so many bold flavors so left salt out altogether. Followed the directions for brining the chicken suggested by a reviewer and marinated with the rub and olive oil overnight. Also added a cap full of liquid smoke to the marinade which gave it a nice but subtle smokey flavor. The family loved it and it was a fun new twist on chicken skewers.

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Carole M

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Reviewed: Mar. 11, 2007

I thought this was really good. Theres no 'wow' factor but its a great basic rub that can be very versitile. I halved the pepper.

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Gabi

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Reviewed: Jan. 27, 2007

Awesome on baby back ribs! Can't wait to try on other meats. I baked the meat instead of grilling and it still turned out great. Thanks Hugh!

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Jan. 8, 2007

Works on all cuts of meat! Great Rub!

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Nicolle

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Reviewed: Oct. 18, 2006

Hubby checks my spice rack regularly to make sure i have plenty of this rub on hand! He is picky about spices,but loves this stuff on chicken,steaks,ribs,you name it! "Delicate" tastebuds need not apply!

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Pyewacket

Cooking Level: Expert

Home Town: Altus, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 10, 2006

While this was a good rub I thought that the black pepper was overwhelming for chicken. I will use it for beef and cut the black pepper down for chicken in the future.

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SANDI K

Cooking Level: Expert

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Reviewed: Aug. 10, 2006

Wonderfull-Don't change a thing

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Happylender

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Reviewed: Aug. 7, 2006

I tryed it on shrimp kabobs. They were delicous, but a little spicy for me. I will definetly make this again, but with a little less cayenne pepper.

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JENMLUX

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Jul. 29, 2006

Use this on a regular basis...its good. I realize from another reviewer that it does bear a small resemblance to Emeril's Essence recipe. Thanks for the post.

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