Reviewed: Jul. 16, 2009

this rub was good on beef, chicken and lamb.

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Holly

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 20, 2009

Good, but spicy, like the fresh taste of rosemary was good, next time will cut down on the pepper. I used it on chicken tenders and grilled them on the bbq, turned out nicely.

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MAXINEHARRIS

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Reviewed: May 1, 2009

A very simple rub that tastes incredible. The flavor of rosemary really compliments beef. I cut the amount in half and used this on a couple of T-bone steaks. I rubbed it on both sides and put them in the fridge for half an hour before grilling. I can't wait to try this on chicken.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 7, 2009

GREAT chicken rub! i added a quartered lemon into the chicken cavety, but only because i had it on hand. this needs no improvements.

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gunstreetgirl

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Reviewed: Mar. 8, 2009

this was really good!! I didn't have any fresh rosemary, so I just used the tablespoon of dried and I used 2 large tablespoons the jarred minced garlic. rubbed it on my boneless pork chops. SO YUMMY!!

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Reviewer:

KydaJ

Cooking Level: Beginning

Home Town: Beech Grove, Indiana, USA

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Reviewed: Feb. 23, 2009

Great rub. It's salty, but if you're the type who salts their fast food fries, it's nothing you can't handle. I used it on grilled potatoes, although I had trouble preventing the potatoes from falling apart on the grill. It's probably best not to flip over but once. Excellent rub though.

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sailshonan

Cooking Level: Expert

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Reviewed: Dec. 4, 2008

Too salty!! I tried it on tofu......not bad.

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VIVNIDHI

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Reviewed: Nov. 6, 2008

I used this rub for a whole, stuffed chicken that I made recently. I put the rub under the chicken skin prior to cooking--it really infused the meat with a nice taste. Will use again.

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aynie67

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Reviewed: Oct. 28, 2008

This was really good. I put these on some rib eyes and let them sit over night in fridge. Took them out of fridge 1/2 hr before cooking. Cooked on really high heat for a minute or two on each side, then moved to indirect heat for about 5-6 minutes each side. Perfect medium-rare. Loved the flavor but I think I would used just a little bit less salt, but still a great rub

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Josh

Cooking Level: Expert

Home Town: Pine Island, Minnesota, USA

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Reviewed: Aug. 17, 2008

Tip for grilling: Rub the rub on and wrap meat in aluminum foil to allow rub to stay on!

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QueenBriggs

Cooking Level: Expert

Home Town: Spencer, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 17, 2008

This was my first time using a rub, I added a 1/2 tblsp of Allspice and 1/2 a medium white onion [chopped]. Used it on a whole chicken, and roasted it. PERFECT!!!

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LaShay

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jul. 9, 2008

I will definitely make this again. I only used dried herbs and it still came out good. My 5 and 3 year old even liked it! This is a great recipe if you are looking for something quick, flavorful and healthy.

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georgiamom

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Reviewed: Jul. 6, 2008

Very good, very big success. Tried it on beef ribs, chicken breast and wings, it all came out delicious.

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Grannygamer

Cooking Level: Expert

Living In: Cazadero, California, USA

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Reviewed: May 31, 2008

This is ok...it's actually too much rosemary for us.

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ms.lisac

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 29, 2008

I have tried this on pork, beef and chicken... my fav was chicken. I use this recipe a couple times a month and love it.

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KEVINdaCOOK

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Jan. 16, 2008

This was excellent! I love rosemary, I love garlic, and this was perfect. I was just cooking for myself and used a large chicken thigh with skin, I put some of the rub right on the meat, and some on the skin. I can't wait to use it again.

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sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

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Reviewed: Jan. 1, 2008

we used this on our prime rib roast for Christmas and it was wonderful! I just stuff it all into the food processor and blend it all up really good- saves the time of chopping into itty bitty pieces! Its also good if you add some parsley and lemon juice to it. For a spicy kick, add some horseradish! :)

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