Recipe by sal
"Barbequed spareribs are extra delicious after a rubdown with this flavor-enhancing dry mixture."
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monosodium glutamate (MSG)
ground black pepper
Is good. Left out the "MSG" and added granulated garlic in its place. We thought it was great, trying it on Steak and Pork loin next.
This has promise, but needs a little tweaking. As is, it's very salty. I made the full batch, but didn't use it all. I'll be adding some additional sugar (maybe brown sugar), garlic powder, and more paprika and black pepper. I may add some cayenne for some heat. For a smoky flavor I used smoked paprika (the recipe didn't state what type of paprika to use, and I have four different varieties.) Thanks for a good base recipe.
Very good rub. i took a hint from the other reviews and made modefications myself. i changed the salt content to two tablespoons, substituted the white sugar for brown sugar, went to a table spoon of chili powder and a table spoon of onion powder, then added a tablespoon of flour because i anticipate the brown sugar to harden when stored. here's hoping the flour works. oh, i omitted the MSG because my body does not like that stuff and i hear that from many others. i hear that MSG is not good for you.
now that i look at it, i made more than just a few changes, but that is just me.
I like this recipe, it's a good starting point for a rub. I left out MSG and added a little meat tenderizer instead. Also a dash of ground ginger and ground allspice.
Has a lot of possibilities.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 2
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