Reviewed: Nov. 24, 2009

Way, way, way too spicy for our taste, even after reducing the pepper in 1/2.

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ICHARUS

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Reviewed: Nov. 13, 2009

I use this all the time! It's so simple and so delicious. I not only use it for ribs but also for pork chops, in fact any type of pork would work with this.

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stamarex

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Everett, Washington, USA

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Reviewed: Nov. 2, 2009

This is the best dry rub that I have ever used! I made extra and have used it on many pork products. This is a new staple in my cupboard!

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sassier75

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

i tried this recipe at my cousin's bar b que...1 or 2 people said that they were too hot however, i loved, loved my very juicee ribs with the hot and sweet rub...you do not even need bar b que sauce...my family raved about my ribs..infact; i am about to make up a batch of rub for my ribs for dinner tonight....thanks for sharing this mouth watering rub with me...i jus add a lil garlic,and onion power and a lil paprika...they are GREAT!!!!!

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Deniece

Cooking Level: Expert

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Reviewed: Jul. 10, 2009

I found it perfect as I lived in New Orleans and learned to love cayenne, but maybe a touch spicy for others. Easy enough to back down on the cayenne pepper. It's good!

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Hank

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Reviewed: Jun. 27, 2009

Very nice...but not a family recipe. Too spicy!

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R&B

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Reviewed: Jun. 18, 2009

My husband loved this recipe but I found it way too spicy. I probably won't make it again.

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April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

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Reviewed: May 25, 2009

too hot!

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gary

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Reviewed: May 23, 2009

Spicy, spicy, spicy. Wow! But very tasty. I used this rub for six boneless pork chops, on the grill. I scaled it for a smaller volume of meat. But wait, there's more. Find the allrecipes recipe called Marinated Mushrooms and use it as a garnish for the grilled chops. It is a SMASHING compliment to the meat, as if they were designed for each other.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 17, 2009

Delicious but WAY too hot! I'll have to play around with the ratios next time to better moderate the cayenne pepper.

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Jonathan

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Reviewed: May 3, 2009

Hey guys I made this tonight turnded out great on the ribs and the chicken. I think maybe some of the problem with the reviews that said it was to spicey is the rub amount to meat 2 kilograms = about 4 1/2 pounds

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elaina

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Reviewed: May 1, 2009

it was too spicy. we couldn't even taste anything but the cayenne pepper.

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Lorena

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Reviewed: Apr. 18, 2009

Simple is most of the time better>Excellent rub,recipe.

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fufu41

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

This is an excellent recipe...the ingredients are simplistic yet combine for a very flavorful taste that would work well with most meat. Tried it on pork loin, can't wait to try it on chicken.

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DCB123173

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Reviewed: Mar. 29, 2009

Sorry, this was way to hot even for a house full of Cajun's. I even cut the pepper and red pepper by half.

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Scott

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Batavia, Illinois, USA

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Reviewed: Mar. 21, 2009

Awesome rub base. You can add anything you want to to this. Sage, Thyme, Cumin, Cajun Seasonings etc. It works with all of them.

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Mel

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Reviewed: Feb. 1, 2009

My husband keeps telling everyone that these are the best ribs he's EVER HAD and we ate them 2 weeks ago. He's picky about ribs too! He asked me to make them again for Super Bowl. We didnt think they were spicy AT ALL. But if you dont like spicy (from the other review) just switch out the cayenne pepper for a milder seasoning. Maybe try a mild tony chachere's!! I substituted the cayenne and salt for a spicy Tony's... overall an awesome recipe!

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Laci

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Reviewed: Feb. 1, 2009

4 stars because I didn't make it exactly as stated. When I saw 1/2 cup cayenne I almost passed up the recipe, but reading the other comments I was able to use this recipe as a skeleton, and it was very good. 1 cup brown sugar, 1/2 tsp cayenne, 1 tsp black pepper, 1/2 tsp onioni salt and 1/2 tsp garlic salt for 2 kg of rib buttons. Throw into slow cooker on Hi for 6 hours. My husband told me to use this instead of dry garlic for spareribs in the future. Thanks for the inspiration!

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