Reviewed: Nov. 20, 2002

Looks good, but I would drizzle honey over the rub and let that marinate for a while before smoking or grilling. I used a similar recipe on baby back or St. Louis Ribs when I worked for a restaurant in Tennessee.

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KITCHENMAGICIAN

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Reviewed: Nov. 16, 2002

Put it on Pork Tenderloin...pretty good, but spicy!

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iwaswrong77

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Reviewed: Aug. 15, 2002

One of the best rubs I've tried. I'll use it again.

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MICKY584

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Aug. 12, 2002

The main reason this recipe is good is, it's primarily Emeril's Essence Creole Seasoning, only the portion amounts have been adjusted.

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AHOWARD55

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Reviewed: Apr. 24, 2002

Loved it!!

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ABBRA888

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: London, Ontario, Canada

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Reviewed: Nov. 27, 2001

This is fantastic for ribs, pork chops and chicken. Every time I use it, people rave!

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MICHELLEAARON

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Reviewed: Jul. 12, 2001

My husband LOVES this recipe. Thank you Hugh!

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DMPFOX

Cooking Level: Intermediate

Home Town: Paramus, New Jersey, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Feb. 4, 2001

Great Rub..... similar to Emerils Essence, but better! We love it on grilled chicken. It's good on pork too.

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STAUGIE

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Reviewed: Jul. 15, 2000

Great rub,Hugh must have taught this to Emeril.Same one he calls essence.

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JBO72

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Reviewed: Jul. 3, 2000

All I got to say is Great Rub!

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RW1823

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Reviewed: Jun. 17, 2000

Great recipe with just the right amount of spice. For ribs, I would coat first with yellow mustard and then put the rub on. This helps it stick better and makes a nice crispy crust. During cooking, place some of the rub with the contents of 1 beer.Baste frequently while cooking for extra flavour. Mmmmmmm-Good!

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