The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Photo by ALFANN02
Reviewed: Nov. 6, 2009
This was really good! This was the 1st time ive ever used a dry rub. I let it sit overnight and it was great. I plan on using this rub often.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 13, 2009
I'm a vegetarian and my boyfriend eats meat. I used this rub on his steak and my soy "chicken" and we both loved it. I will definitely be making this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2009
I liked it a lot but gave it 4 as I did change it a little. 1 TB of chili I used as directed but adding another 1 to 1 1/2 tsp each of ancho and chipolte peppers sounded like it was going to be a bit TOO spicy for my "moderately spicy" taste. I used what I had on hand (red pepper flakes and cayenne as "other peppers") and only used a 1/4 tsp...this was plenty spicy for me. I also added 1/4 tsp of cumin....it just seemed a natural pair with chili poweder and isn't too much on the "heat" like the hot peppers. This is probably one you won't make everyone happy as different folks have different likes on how hot they like things.
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2009
Very balanced and delicious it is beefs best friend reminds of the outbacks steaks in a great way I will use this often.
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Cooking Level: Expert

Living In: Sandwich, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 20, 2009
Flavor a bit too strong for us. Sorry
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Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 14, 2009
YUMMY YUMMY YUMMY! I use flank steak as it is my fav and is more tender than flat iron or skirt steak. Followed recipe as stated and grilled over charcoal...also have grilled with charcoal and hickory or mesquite DAY-UM WAS IT GOOD! Served with baked taters with all the fixin's and a garden salad. Add hot buttered corn on cob for a very hungry crowd. (double recipe if cooking for more than 4). Try this rub you won't go wrong. Thanks Miki!!!
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Cooking Level: Expert

Living In: Show Low, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 14, 2009
This was delicious. I changed it a bit and used less of the chili powder I didn't have and replaced that with creole seasoning (also spicy) and garlic herb steak seasoning mix. The oil drizzled on the meat kept the sugar from burning before meat cooked through. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 12, 2009
threw this on some burgers tonight. amazing. was afraid it would be a little bit hot, then i'd get some of the sugar. delight on the tongue. my grocery stores only had "hot" and "mild" chili powders so i use those an some cayenne pepper as well. coated the burgers and let them sit for a few hours in a ziplock in the fridge. grilled them up. yum. will definitely make this again, and maybe find the right spices too! thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 19, 2009
Good rub, if and only if you like the flavor of chili powder. It was a little to chili tasting for me, but the spice level was nice and I liked the sweetness of the brown sugar. Overall, it was good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 6, 2009
Pretty good rub - actually turns into a glaze on the grill, which makes it very good. Be careful though, after it's taken off the grill it will lose a lot of its flavor while "resting." Cook a couple of minutes less than you think it should.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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Reviewed: Mar. 16, 2009
Yum. I cut back the sugar by 1/2T, left the rest as-is. This was wonderful served with Texas Caviar and a squeeze of fresh lime. Thanks!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 27, 2008
Too sweet. Less sugar would be better. Be carefull when hosting and serving this dish. Everyb0ody does not like sweet meat. I found this had to much sugar. I would reduce the sugar amount and that should do the trick. Thanjks for sharing
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 1, 2008
Very delicious! Spicy, yet sweet. My husband enjoyed it but thought it was a little too sweet--might want to reduce the sugar and add more spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 16, 2008
Really good steak rub! I didn't have three kinds of chili powder on hand, so I just added 1 tbps of the plain old chili powder, and then a couple dashes of paprika, rosemary, thyme and cajun each, yum yum! Only had time to marinate for 45 minutes, and it turned out great! Thanks :)
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 6, 2008
Produced a juicy steak. We enjoyed this. It just seemed like it was missing something. I will use this rub again.
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Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 20, 2008
We enjoyed this rub so much that I made a batch to keep ready and one to send with my daughter back to college (five athletes in one house). This way she and her roommates can enjoy a great quick dinner after a long practice session.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 1, 2008
I honestly have no idea what kind of steak we used with this rub, but I can't see how any other cut would be different, it was delicious! The brown sugar mellows out the spices, so it's not too spicy or sweet. Hubby and I are trying to alter our diet a little so I went for a rub on our lean steaks instead of a marinade with a bunch of oil. I sprayed both sides of the meat with olive oil cooking spray before putting it on the grill and served over a nice big salad. Wonderful flavor, will definitely make again soon.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 22, 2008
This was an excellent steak rub! I used top sirloin and made a few substitutions because I didn't have all the spices on hand. I used cajun seasoning instead of chipolte & ancho pepper and garlic salt instead of salt/pepper. Yummy!
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Cooking Level: Intermediate

Home Town: Trabuco Canyon, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 21, 2008
Wow! I was really impressed with this steak rub. We eat steak frequently, and I always try new and different ways to flavor it. This is one I will definately try again!!!
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Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA
Living In: Watertown, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Photo by ~TxCin~ILove2Ck
Reviewed: Mar. 1, 2008
Fantastic rub! I doubled this and used it on baby back ribs, hubby liked it a lot. Best of all, it was salt-free. I did not use the vegetable oil. Despite the brown sugar, this is not a sweet rub, it has a spicy warmth from the peppers, but it wsn't hot. Love this rub. Thanks! I might try this with chicken too.
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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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