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Reviewed: Jul. 21, 2008

This was pretty good stuff. i rubed it on half a pork loin an let it sit about an hour then baked. Good flavor but didnt penitrate the meat as well as i was hoping. maybe i did something wrong in the cookin. Will be using again though, cant wait to try on chicken. thanks.

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Reviewer:

mary

	Cooking Level: Intermediate Home Town: Myrtle Creek, Oregon, USA Living In: Huntley, Montana, USA
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Reviewed: Jul. 11, 2008

YUM!!! wow, i was so impressed with this recipe. So many great flavours.I rubbed the marinade over a 2.5lb pork rib roast (looked similar to a rack of lamb) then i cooked it for approx 1hr and 15mins uncovered(until it reached 150 degrees in a 325 degree oven. I then took it out and tented some foil over it until it reached 160 degrees. (approx 10 mins) then i sliced it in between the rib bones and it looked just like a large lamb chop. It was AMAZING!!!5 Stars. My husband who doesn't care for pork or leftovers, ate it 3 days in a row and cleaned the plate! Very impressed with this recipe and since i only used 1/2 cup of the rub, i have enough left over to do 2 more roasts in the near future. Thankyou so much for sharing this one.

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Reviewer:

mrs.Z


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Reviewed: May 10, 2008

Nice blend of sweet and savory. And I've even got some leftover rub for my next pork loin. I used 1/4 less sugar and more garlic to make it more to my taste. I will definitely use it again!

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Reviewer:

Cookaholic

	Cooking Level: Expert Living In: Fort Wayne, Indiana, USA
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Reviewed: May 6, 2008

Wow! Simple and great. I used this on a pork tenderloin I had cut in half since its only the two of us. Rubbed the meat and then because of schedule changes let it sit in the fridge for an extra day. Cooked on the grill, first searing the sides and then cooking indirect for about an hour. It was fantastic, full of flavor, tender and moist. A definite keeper!!!

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Reviewer:

AUBYRD

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Savannah, Georgia, USA
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Reviewed: Nov. 26, 2006

I made this for me and my finace and we both agreed that it was the best pork loin we'd ever eaten! I used all the ingredients except for the ginger (which I was out of and so was our grocery store). I also cooked it out on the grill instead of in the oven. I covered half the grill with aluminum foil and put the charcoal on the other half. (the indirect heat method) I put the loin on the aluminum foil and two cans of opened beer over the coals to create moisture. I cooked it for a little over an hour turning it about every 15 minutes. Also, if you turn up the sides of the aluminum foil the juices stay around the loin which helped keep it juicy and tender. We were able to cut it with a fork! I also spread some fresh garlic over the top of the loin and closed the aluminum foil around it for the last 15 minutes of cooking. I am definately going to cook this recipe again!

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Reviewer:

Josh


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Reviewed: Oct. 18, 2006

This rub is great on any meat. It's amazing on a whole chicken (empty half of a beer can then stick the half full can in the cavity of the chicken and roast) as well. Enjoy.

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Reviewer:

HootieFan


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Reviewed: Jun. 11, 2006

This was the best homemade rub we have ever had. One hint though: We made gravy from the drippings...big mistake...WOW what a kick to it! Other than that, I can't wait to try it on chicken breast before it hits the BBQ.

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Reviewer:

CAIROTAIVA

	Cooking Level: Expert Living In: Regina, Saskatchewan, Canada
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Reviewed: May 7, 2006

This was a very easy recipe to prepare and follow. My family loved this dish. This recipe is a keeper.

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Reviewer:

flipster


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Reviewed: May 5, 2006

I used this rub with a 6lb roast and tripled the recipe. I didn't have all the ingredients (dry mustard, cumin, paprika, & thyme) and eliminated the sugar and cayenne pepper... but it was still wonderful! I also poured a little olive oil on top. Next time I think I'll baste the roast as it's cooking to help distribute the tasty juices on top too (the bottom was saturated with the wonderful flavors while the top was good - but not quite as tasty). I cooked it to internal temperature of 170 degrees and the roast was tender and juicy! I definitely recommend this recipe! I'm sure it's wonderful with the ingredients I left out too :o)

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Reviewer:

MOUNTAINGALHC


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Reviewed: May 4, 2006

This had a very good flavor. My cut of pork wasn't all that tender, but not the fault of the recipe. I liked the spicy sweet taste. Will keep the leftover rub and try again next week. Thanks!

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Reviewer:

HEIFERYUNG

	Cooking Level: Intermediate Home Town: Waldorf, Maryland, USA Living In: Austin, Texas, USA
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Reviewed: Apr. 9, 2006

WONDERFUL! My husband and I were crazy over this- perfectly flavored!

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Reviewer:

RLupisella

	Cooking Level: Intermediate Home Town: Spartanburg, South Carolina, USA Living In: Clinton, Tennessee, USA
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Reviewed: Apr. 7, 2006

The flavor of the rub was very good. My family enjoyed the taste. I added potatoes, carrots, bell pepper and onion to the pan half-way through the cooking time and the vegetables were delicious also.

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Reviewer:

Tina


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Reviewed: Mar. 26, 2006

This is so easy to prepare and you have enough rub to make pork again next week! Some of my spices wern't the fresheset, but it didn't seem to matter in this recipe. The five people who tried this really liked it. YUMMY!

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Reviewer:

ELIZRA

	Cooking Level: Intermediate Living In: Altoona, Pennsylvania, USA
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Reviewed: Mar. 19, 2006

Great flavor, good blend of sweet and spicy. Easy recipe to follow

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6 users found this review helpful

Reviewer:

Barb


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