I like the flavors in this rub! The chili powder and cumin give it a Mexican flair. I tried it with hamburger, I think next time I will try it on roasted potatoes! Thanks!
Wow Toni, wow...this is one hot spice. I used it for my baby back pork ribs. I marinaded them in the fridge for 6 hours and baked them in the oven for 1 1/2 hours at 375 degrees. They were incredible, very flavourful. With lovely degrees of heat...layers of them...the heat lasted for about 10 minutes...next time I will use a little sparingly...thanks so much for sharing...we really enjoyed this spice mixture.
I tried this out today with both new zealand tenderloin steak and roasted potatoes (i got the idea from sharon) It was pretty tasty. Like she said it was more 'mexican' than bbq. i wonder if it could be changed up to be more bbq-y (new word). i did enjoy it though. the perfect amount of spiciness.
FABULOUS!! I used this rub on Danish pork ribs, wrapped them in foil, and refrigerated them for 24 hours. Then baked them at 250 for several hours before browning them on the grill with bbq sauce. Huge hit. Great flavor (a little too "zippy" for DD#2---she's a wimp!)
This rub is AWESOME!! I rubbed it on some babyback ribs yesterday, wrapped them up in heavy-duty foil and refrigerated them for about 5 hours. Then baked the ribs in a 350 degree oven for an hour and finished by browning the ribs on the grill. They were so flavorfull and falling- off- the- bone good that this is the only way I'll make ribs from now on ( unless I try one of your other rub recipes, Mean!! :)Can't wait to try this on briskett or chicken!
All I can say is WOW!...I made this rub, an marinated my chicken for 6 hours, then I barbecued it, the chicken was so delicious, with a slightly smokey flavour...this is a winning recipe for rub, I am making tons of this, and will keep it in my cupboard. Thanks for posting, I just love all of your recipes!...KC :-)