Reviewed: Aug. 29, 2011

Used on chicken and everyone liked it.

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Reviewer:

Cathy M

Reviewed: Aug. 24, 2011

This is a very good dry rub. It made tons and I have used it on many meats and in some soups.

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Reviewer:

Sandy

Cooking Level: Expert

Home Town: Palo Alto, California, USA

Living In: Gilbert, Arizona, USA

Reviewed: Aug. 14, 2011

I thought the rub was very good. I cut it in half and have plenty left over for the next time. Great bold flavor. I used it generously and let it sit on the chicken for about an hour, I am sure the longer the better as far as thats concerned. The next time i am going to lower the amount of cayenne by half. I want the other flavors to come through and it seemed like the cayenne was dominanting my mouth. Salt content was fine with me.

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Reviewer:

kaace

Reviewed: Aug. 10, 2011

love it. restaurant quality.

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Reviewer:

schussler

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 9, 2011

i seldom rate recipes but just had to give this a 5 star. made no changes and love it on steaks and chicken. soo good and easy to put togeather.

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Reviewer:

larry

Reviewed: Aug. 6, 2011

This rub is so very good. I've used it several times and it has a lot of excellent flavor!

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Reviewer:

Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

Reviewed: Jul. 25, 2011

Did not have any cayenne nor any dry onion powder. I did add some dry onion flakes and kept everything else the same. Great recipe and will make again. Thanks for sharing.

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Jul. 11, 2011

I tried this rub on some chicken. I added a bit more cayenne for some heat as well as 3 tbsp chili powder and 3 tbsp sage. I then grilled the chicken and it had great flavor, but it was very, very salty. I ended up having to make my guests wait an extra 10 minutes while i prepared a salad with avocado, pine nuts, and my personal vinaigrette to toss with the chicken to kill the salty flavor. My recommendation would be to use 3 tbsp or 4 tbsp of salt instead of the recommended 6.

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Reviewer:

BigPoppysKitchen

Reviewed: Jul. 10, 2011

Best BBQ chicken I've ever tasted!

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Reviewer:

deavon

Reviewed: Jul. 5, 2011

This was AWESOME!!! We put it on chicken legs and theighs for the 4th of July and didn't have any left. I did however leave out the cayenne pepper to make it more kid friendly.

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