Reviewed: May 18, 2013

I've been using this recipe for 3 years now, and it's the one everybody wants me to do for any holiday or get together. I omit the MSG, salt and cayenne pepper. I use 1 tsp of garlic salt and 1 tsp of onion salt instead of the salt and use 1 tsp of chili powder instead of cayenne pepper. Everything else remains the same. I do this recipe for beer can chickens on the grill at 300 degrees, and they come out so juicy everytime. Great recipe for burgers and pork too... Thank you Memphis for such a wonderful dry rub.

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Reviewer:

dtardif

Cooking Level: Expert

Reviewed: Feb. 3, 2013

I used the rub today, seeing that it is winter here in Michigan right now I put them in the oven instead of grilling them. I put the rub on the day before and when I was ready to cook them I cut my slab of ribs in three sections and made a aluminal foil packet with each of them, I added some liquid smoke to each of them and wrapped tightley. I put them on a sheet pan and baked them slowley for a couple hours then after they were done I took out packages and basted them with some Rays bbq sauce( didn't feel like making my own) and baked them for 10 more minutes. These ribs fell off the bones the rub is wonderful and being from Michigan we don't get this taste this way and I love it! I will aways use this. I did omit the MSG I can't have that in my diet next time I will add some ginger just because I love the taste. Thank you for the recipe.

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Reviewer:

gimmymore

Cooking Level: Expert

Home Town: Inkster, Michigan, USA

Living In: Romulus, Michigan, USA

Reviewed: Dec. 3, 2012

I gave this only a 4 star because I made adjustments to it for our taste. I didn't use any white sugar, no msg, 1/2 tsp. pepper, 1/2 tsp. cayene pepper, 1 1/2 tsp. dry mustard, 2 tsp. garlic powder and 2 tsp. onion powder. I make a big batch and store it. To marinade I add a little olive oil to make it stick. Everyone in my family loves this rub. Will use for many years.

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Reviewer:

mcmanus60

Living In: Chula Vista, California, USA

Reviewed: Oct. 25, 2012

A good starter rub. The 2nd time I used it I added more cumin, chili pepper, a little basil and oregano. A little extra dry mustard also helps to spice things up. My go to for quick rub.

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Reviewer:

pccunurse

Reviewed: Aug. 11, 2012

This rub is great just as written. Am I the only one that thinks we need a catagory in the recipe box for things just like this, sauces, rubs etc.

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Reviewer:

jonkel49

Reviewed: Jun. 16, 2012

This was the first rub I had ever made and the first time I had made baby back ribs and everyone LOVED them!!! I am definitely saving this recipe for the next BBQ !!!

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Reviewer:

dmichellereid

Reviewed: Jun. 13, 2012

Awesome rub!!!!!!! I use it on chicken, pork chops and bbq ribs.

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Reviewer:

MURPHJR77

Reviewed: May 28, 2012

I left out the MGS, left the rub soak in the baby backs for 2 hours. steamed the ribs in Beer for 4 hours at 250 degrees, added some sweet baby rays. turned up oven to 350 for45 minutes, add some more SBR and throw on a hot grill to blacken.

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Reviewer:

koolkat

Reviewed: May 27, 2012

I didn't have any celery salt so I skipped it and I didn't have MSG so I subbed in salt(next I'll use only 1tsp of salt). I also added 1Tbsp Oregano to get it closer to a Rendezvous rub. It was good and I'll use again. I will buy the missing ingredients for next time.

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Reviewer:

MELISSADENSON

Reviewed: Mar. 15, 2012

AMAZING! This will now be our house rub. I did make a few changes; instead of dry mustard I used cumin and instead of cayenne I used crushed red pepper.

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