Recipe by Johnny
"This is a good general barbeque rub! Sprinkle or rub onto ribs, tri-tips, steaks, chicken or whatever meat you desire! Let rubbed meat sit at least an hour before cooking."
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ground black pepper
I mixed this up just as directed and was so pleased with it I'd do so again in a heartbeat. This is an absolutely outstanding all-purpose spice blend that will do anything you use it on a favor. I used it tonight on "Bacon Wrapped Barbecue Shrimp," recipe also from this site, but I won't hesitate to use it on just about anything. This was truly excellent.
I have to agree with other reviewers the cumin taste in this is way too strong. I halved it and still felt it was over powering. If I make again I will quarter it. I also havlved the chili power, but didn't find the rub had much spice so if I use the remaining rub I will add more. I used the rub on steaks. They did have a lot of flavor and were tender and juicy, so it has potential if you cut the cumin back.
This is a very spicy rub and was on the edge for me; the men in my family all loved it. They are asking for more and again! When I make this again I will definitely cut the cumin wayyyy down. I used this on baby back ribs. I rubbed them down, sealed them in foil and threw them in the fridge for two days. I then threw them into a 350 oven for 2 hours. The meat was so tender it was all but falling off the bone. Great tenderizer! The ribs were good as is but we elected to go ahead and wet them down with barbecue sauce. Old habits die hard. I was a bit heavy handed with the rub and next time will use sparingly. This is a good rub and not your typical sweet, bland seasoning salt. This is an officially awesome rub that separates the men from the boys.
I've made this twice, and its great! I mix all the powders and put it in an extra herb shaker that I've emptied, then shook the rub all over country western pork ribs......let it marinate for a few hours and let it set on the counter for an hour to come up in temperature. Then I steam them for an hour and when I'm ready to go, I grill them with a little sauce on them (I've used both barbecue and caribbean jerk sauce from Buffalo Wild Wings) Both times they came out excellent! I will always have this on hand, especially during grilling season! :)
We rarely grill without it!! We keep a big container in our spice cabinet. It gives a sweet spice to steak and pork. It also darkens the outside which gives it more of a charred look for gas grills. Sometimes we'll add olive oil to the meat after applying the rub so the flames jump up and sear it. Wonderful.
Made this exactly as directed...rubbed on sirloin steaks and left to sit in fridge all day....WONDERFUL...reminded me of Applebees. Won't cook steaks without it now! Thanks Johnny!
This is absolutely the best rub I have ever made myself. I doubled the recipe and use it on every meat I cook. Not just for grilled meats, I use it on all meats, baked, fried, etc. The only thing I will do different next time is cut the salt back slightly so I can sprinkle it liberally. This stuff is GREAT!
We have tried this rub on a pork tenderloin, ribeyes, smoked turkey and a boston butt. It is great on all of them - I highly recommend it.
* Percent Daily Values are based on a 2,000 calorie diet.
Johnny's Spice Rub
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 4
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