Rib Rub Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 3, 2015
Waay to much salt
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Home Town: Tulsa, Oklahoma, USA

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Reviewed: Apr. 27, 2013
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.
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Cooking Level: Intermediate

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Reviewed: Dec. 18, 2011
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. Enjoy all!!
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Photo by Pam Ziegler Lutz
Reviewed: Feb. 19, 2011
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.
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Photo by Pam Ziegler Lutz

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
Reviewed: Mar. 17, 2004
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.
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