Reviewed: Apr. 30, 2012

Really good. Did it on a Pork Loin in the Crock Pot. Will have to try on the BBQ.

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Cooking Level: Expert

Reviewed: Mar. 22, 2012

This rub has decent flavor but it is not Jamaican Jerk. I've worked alongside a true Jamaican who would cook for us all the time and this rub does not taste like Jerk anything.

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troym40

Home Town: Cole Camp, Missouri, USA

Reviewed: Feb. 29, 2012

This recipe is THE BOMB! I will be keeping it in my permanent arsenal.

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RyLee

Reviewed: Feb. 20, 2012

This rub is aaaaamazing

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Lauren

Cooking Level: Beginning

Reviewed: Jan. 10, 2012

I scaled it back to 4 servings for 2 chicken breasts. Marinated chicken for 1/2 day and then broiled in oven 15-20 minutes or until chicken no longer pink. Used the chicken in Mango Chicken Salad wraps :-) Yum

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SUNKIST2

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Whitecourt, Alberta, Canada

Reviewed: Oct. 23, 2011

Wow, this is awesome stuff. Used it to make a barbecue pork in a crock pot, it was so delicious.

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gabby

Cooking Level: Intermediate

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: San Angelo, Texas, USA

Reviewed: Aug. 24, 2011

Excellent rub. I cut back some on the cayenne, as suggested by others. Used the rub on grilled chicken. I am looking forward to trying it on other items.

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sunshine

Reviewed: Jun. 5, 2011

I've made a lot of different rubs for ribs, chicken, beef, pork chops but this might be the last one I ever make. It is that good! After I made it, I was a little worried with how it smelled and tasted, but after I grilled my chicken breasts, I was amazed at the flavor & aroma. I got my breasts moist with olive oil, put the rub on both sides and let it soak in for about an hour or so. Then grilled them up & yum! Even put a little rub on some yukon gold potatoes that I cut up along with some whole garlic cloves some diced fresh ginger & sweet onions with a little olive oil all wrapped up in foil on the grill. Made for a very tasty, easy & relatively quick dinner. Thanks for the recipe!

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lakegenevafred

Cooking Level: Intermediate

Home Town: Northbrook, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

Reviewed: May 15, 2011

Best. Rub. EVER. Thanks for sharing! I use this all the time.

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Shmoop

Reviewed: Mar. 25, 2011

Incredible rub. I don't make 832 servings worth, but I do make a bunch at a time and keep it on hand. It's so easy to reach in spice cabinet and douse it on any white meat. I've used it on both chicken (tenders, boneless breasts, bone-in pieces, etc.) and pork (tenderloin, chops) and every time it turns out nothing short of spectacular. Jerk chicken and honey mustard is a combination that you can't go wrong with!

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