Reviewed: May 22, 2012

Really good. I cut the serving size by half of that listed but ended up doubling the brown sugar . . . just because it sort of smelled strong, like I needed a little more sweet [what's an extra tablespoon of brown sugar anyway?]. I rubbed the mixture over a pork tenderloin and kept it refrigerated overnight. Next day we grilled it and at the end of the grilling time mopped it with Sweet Baby Ray's Hickory and Brown Sugar bbq sauce. It was probably the best pork tenderloin we've had and we're sort of picky. Add to this, my husband is expert at knowing just how long to get a sear on the hot side of the coals and when to transfer the meat to the indirect side which makes for an incredible juicy cut of meat. Try this rub -- I had extra and will definitely try on other cuts of meat. Cheers.

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Reviewer:

now2

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 19, 2012

Great rub! Thanks!!

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Reviewer:

Rochelle

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Palmdale, California, USA

Reviewed: Jan. 31, 2012

nothing special

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hvlastak

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 27, 2012

Not sure if I rated this before, but I have to say that I have been using this "grub rub" recipe for years now, and it is my favorite dry rub! Great for steak, chicken, everything! Thank you, Johnny.

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Reviewer:

STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jan. 24, 2012

Very good dry rub! I used it for my london broil and grilled it....awesome base. For the paprika, i used half smoked paprika and half regular paprika. I had let the rub sit on the meat for an hour and I can smell the strong cumin but after grilling, I didn't find it overwhelming at all...everything blended very well....thanks

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

Used this for a roasted chicken! very good.

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Reviewer:

nlwtp

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 24, 2011

We have already used this a few times and I really love it.

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Reviewer:

Cindy

Cooking Level: Expert

Reviewed: Nov. 16, 2011

A great all-around dry rub. Can be adjusted to suit your tastes. Like others, I reduced the cumin -and left everything else the same. Next time, might cut back on the black pepper, too. Would make great little hostess gifts - put in a small glass jar with a 'Grub Rub' label. Thanks for sharing!

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