Reviewed: Aug. 10, 2011

My wife and I have been trying a bunch of new things on the grill and this is our top choice as of yet! Thanks for the recipe!

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Reviewer:

cookcroke

Reviewed: Jun. 14, 2009

Thsi is way salty. We used it on some ribs and it was way way way to salty. I am a lover of salt, I salt EVERYTHING and this even made me pucker a little. Also this make a whole bunch. We didn't use it all and was saving the rest for later...after some adjustment of more sugar, pepper and some onion powder it is now edible.

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4 users found this review helpful

Reviewer:

ROBYLN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

Reviewed: Mar. 1, 2009

I used this on a pork roast and put it on the rotisserie. Yummy! Very good flavor!

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Reviewer:

PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

Reviewed: Jul. 5, 2008

Great stuff! Just the right amount of spices to keep my friends wondering how I got this to taste so good! Should I tell them????

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1 user found this review helpful

Reviewer:

KENTVEE

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Noble, Oklahoma, USA

Reviewed: Jun. 12, 2006

I hate to disagree with so many people, but I made this mix because of all the positive reviews and was so disapointed! I was smoking a beef brisket, a pork roast, and some chicken and used this mix on all three. WAAAAAAAAY too salty!!! I am not watching my salt intake, or on a salt free diet but I felt like Lot's wife after eating this meat seasoned with this rub. Recipe calls for 16 ounces of salt seasoning (I used Lawreys) and truly believe if I had cut that in half, it would still be way too salty. We didn't even taste any of the other seasonings. so sorry to give a negative review but I fixed it according to measurements.

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159 users found this review helpful

Reviewer:

VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: May 19, 2006

This is EXCELLENT! I put it on the steaks 4 hours before they were cooked...I got rave reviews! Everyone thought it was store-bought!

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1 user found this review helpful

Reviewer:

Brynn

Reviewed: Oct. 16, 2005

We were in charge of making/smoking the brisket for my dad's 65th birthday party. I made this up, exactly to recipe, on Tuesday. Placed in an airtight container. Rubbed on 12 lbs. brisket on Thursday morning. Put brisket in smoker Saturday evening, took it out 12 hours later, today (Sunday), and it was out of this world!!!!! Many, many compliments on the meat. The brisket was 12 lbs and we still had tons leftover. Would recommend this recipe. Thanks!

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14 users found this review helpful

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Reviewed: Jul. 9, 2005

I needed a rub recipe for beef ribs quickly & found this one. Even though we did not have seasoning salt, the dry mesquite mix or the time to let the rub sit on the meat for 2 hours, our ribs were great. My husband did not even use his favorite BBQ sauce. FYI - I reduced the recipe using the calculator for a portion servig 6.

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12 users found this review helpful

Reviewer:

NETTIBIRD

Reviewed: Nov. 7, 2003

Very good

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9 users found this review helpful

Reviewer:

TexasStyle

Cooking Level: Intermediate

Home Town: El Dorado, Arkansas, USA

Living In: Houston, Texas, USA

Reviewed: Aug. 31, 2003

This is an excellent rub. I take a massive beef brisket, rub it down good, pour a couple of jars of barbeque concentrate over it, wrap it in foil and let it sit for about 2 hours before slow smoking it at 250 degrees for 16-24 hrs. The tenderness and the subtle spices in the rub are indescribable. Highly recommended, though it does make a LOT of rub (save in a container and use later, still good).

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20 users found this review helpful