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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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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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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mydogsletmelivehere

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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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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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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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jimmysam

Cooking Level: Expert

Living In: Sandwich, Illinois, USA

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Reviewed: Jun. 20, 2009

Flavor a bit too strong for us. Sorry

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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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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Freckles

Cooking Level: Expert

Living In: Show Low, Arizona, USA

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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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Alina

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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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scottjl

Cooking Level: Expert

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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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BETHANNE770

Cooking Level: Intermediate

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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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spoppe

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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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SunnyByrd

Living In: Seattle, Washington, USA

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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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Cocina JNOTS

Cooking Level: Expert

Living In: Miami, Florida, USA

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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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alicia

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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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MummyJacks

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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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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Keep It Simple Cook

Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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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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pk

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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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charlie54933

Cooking Level: Intermediate

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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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ESANDERS

Cooking Level: Intermediate

Home Town: Trabuco Canyon, California, USA

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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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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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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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