Reviewed: Jul. 13, 2009

Fantastic basic rub!!! Can be used on just about on anything. I always keep some in a shaker bottom to sprinkle on my meats.

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Drew

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Reviewed: Aug. 16, 2008

This rub is fantastic. Used it on a brisket prior to a mango-infused marinade (for tenderizing). It's so delicious I just can't stop eating! My doctor is going to be mad at my cholesterol level... Awesome.

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Brisketologist

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Reviewed: Jun. 8, 2008

Good, but I think we put it on a little to heavily.

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DOUTHITT

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Reviewed: Apr. 30, 2007

I doubled this recipe for 2 racks of baby back ribs.I give my ribs alot of TLC and it is worth it in the end and this rub made my ribs just so so good! Wednesday evening I rubbed the ribs. Double wrapped them with foil and they sat in the frige for 24 hours. Thursday evening I baked them for 4 hours at 250 degrees in the foil on a cookie sheet. Back in the frige. Friday afternoon we took the ribs for a 200 mile ride to the PA mountains. Saturday they sat on the edge of our camp fire for 3 more hours while we did spring clean up. Dinner was so good and thise ribs fell right off the bone after all that TLC! Looking forward to cooking ribs again the same way!

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: Apr. 8, 2007

mmmmm wow! it's like bbq for dummies, you cannot screw up! i used it on beef ribs and pork ribs and even tofu. i wrap it with the rub, throw in grill on high, then turn down low for about an hour. then baste with bbq sauce at the end. i can't believe i made such tender ribs, like magic. i'd add some cayenne to this for some kick. i made in oven too, just cover with foil. all these herbs and spices together are a perfect combination.

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SODABEAR

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Bayard, Nebraska, USA

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Reviewed: Aug. 28, 2006

I used this on some steaks for our barbecue yesterday. Put it on the night before and left them in the fridge until we were ready to cook. Very good. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jan. 27, 2006

Oh my! This one is a keeper. I had to make it twice because I couldn't believe it. The meat is soooo moist and tender - make extra because it is even better the day after and makes great sandwich meat.

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Reviewer:

cook4fun

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2002

Easy to make.......a good sub for the store bought & a lot cheaper

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Reviewer:

CorkyF

Cooking Level: Beginning

Living In: Montevideo, Minnesota, USA

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Reviewed: Apr. 8, 2002

Made this last night and rubbed it all over some T-bone steaks before grilling (added the rub about 1 hour before grilling). The finished results was excellent.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 29, 2002

I also like some other recipes better.

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Reviewer:

NJSS2000

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Reviewed: Feb. 10, 2001

I wasn't as excited about this recipe as others were. I tried it on a London Broil. Maybe I needed a different cut of meat.

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Reviewer:

HAWNTER

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Reviewed: Dec. 15, 2000

This is amazing! I even left out some of the ingredients the first time, and it's still spectacular. I used this rub on a leg of lamb that I was roasting, and it enhanced the meat very nicely. The rub is flavorful enough to leave a presence, but does not over-power the natural taste of the meat. Great job with this one!

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