Reviewed: Apr. 12, 2012

Don't forget to add 2 T garlic powder, 1T onion powder. I like to dry rub them SPARINGLY the night before & store in the fridge (like a marinade, but without all the liquid). Then shortly before grilling take them out and dry rub them again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Paula W

Reviewed: Mar. 11, 2012

This dry rub kicks A.SS !!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Randy

Reviewed: Oct. 25, 2011

This was very good. I scaled it down to six servings and rubbed on chicken breasts before grilling. My husband and 10-year old just loved it! I did think it needed some garlic, so I added 2 TB. of garlic powder. Delicious! The one other thing I will change next time is to add some cayenne for heat. We like spicy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

Reviewed: Oct. 13, 2011

I made a small amount of this rub at first and to my surprise, used it up within days. I have made a much larger batch and keep it with my other spices, since I'm often grilling meat. I've used it on beef, pork and chicken (rubbed with oil prior to putting the rub on as another reviewer suggested) with nothing less than amazing results.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

breezylouise

Reviewed: Jul. 29, 2011

Fabulous on cedar plank salmon. Rub olive oil on top and bottom of both salmon and cedar plank(soaked in water at least 2 hrs). Use dry rub both over top and under salmon. The basic flavor of the rub perfectly complements the subtle flavor imparted by the cedar. Sooo good!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MARSHA LEVIN

Reviewed: Jun. 29, 2011

This rub was disappointing. It just didn't have enough flavor. It might be good for a based but then add seasonings to it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LYONLOGAN

Cooking Level: Expert

Home Town: Winfield, Iowa, USA

Living In: Platte City, Missouri, USA

Reviewed: Jun. 28, 2011

I love this on steaks the only person who did not love it said there was a little to much pepper. So I just cut back on it the next time.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

saosport23

Cooking Level: Expert

Reviewed: Jun. 14, 2011

SO good! This is my first time using a dry rub, and I just love it...I am a total convert now! Used it on Boneless Beef Ribs, can't wait to try it on other meats! Yumm!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mariah

Cooking Level: Expert

Living In: Mentone, Indiana, USA

Reviewed: May 16, 2011

This was DELICIOUS! I followed the recipe as written (scaled down to 6- covered 8 chicken legs perfectly with a little left over). I'll be using this for all of our BBQ chicken and pork from now on.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Kayla

Cooking Level: Intermediate

Home Town: Taylorville, Illinois, USA

Living In: Springfield, Illinois, USA

Reviewed: May 10, 2011

We have used this rub on chicken for almost three years now. We first pound chicken breasts very thin, then rub them with olive oil(with minced garlic mixed into it), rub with the dry rub, let sit for a few minutes, then grill. It is AWESOME! We have served this so many times entertaining and everyone loves it! We make this monthly, except for a time when we didn't have a grill, and then we missed it alot!

Was this review helpful? [ YES ]
3 users found this review helpful