This a great recipe and easy to cut in half. I season the beef with kosher salt and cayenne pepper as my husband is from Louisiana and likes spice, as do our kids. I lightly flour the roast and brown it in olive oil to seal in the juices and flavor. This is an important step and it only takes a couple minutes. The only change was I added a tbsp of worstershire. I serve over white rice, mashed potatoes or a baked potato. Thanks for an easy great recipe.

Reviewed On: Mar. 19, 2012

For the people who say the recipe is too salty...DO NOT USE TABLE SALT. Always use Kosher salt or Sea Salt. Thank you so much for a wonderful rub recipe. Like most people I didn't have the patience to make the sauce. I didnt have paprika so I substituted it with chili powder and added about 3 times more cayenne than called for. Marinated for 24 hours and then baked them on 275 in a convection oven covered with foil for 3 hours. At 2.5 hours I poured 1 can of beer over the ribs (cuz I was worried they were going to be too spicy). Recovered and baked for another 1/2 hour. Then to the charcoal grill. I added a tablespoon of liquid smoke to sweet Baby Rays bbq sauce and basted the ribs. Cooked on 225 for about 30 mins. basting every 5-7 mins and flipping. The meat fell of the bone. The rub is absolutely delicious. As written not spicy at all.

Reviewed On: Feb. 18, 2012

This makes a very moist banana bread. I followed the directions only adding 1/2 teaspoon each of cinnamon and cloves and vanilla. I omitted the walnuts because I didn't have any. My baking tin was a 8x4 so I made one loaf and one pan of 12 mini muffin cups. The muffin cups cooked for 35 mins and the loaf cooked for 50 mins. Very moist and very yummy. Thank you.

Reviewed On: Jan. 8, 2012