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Showing 1-5 of 5
on May 28, 2013
This was quite good, but in my opinion the cumin overpowered the other flavors, so I would cut back on that next time. Also, I did add onion powder, but that is just personal preference. I used it on country style pork ribs, let it marinate in the fridge for 18 hours and baked at 300 degrees for three hours. Made for PRMR 2013people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 14, 2012
This was a tasty sweet and spicy rub...I cut the recipe in half but kept the ground red pepper the same...I rubbed some on my chicken tenders and grilled them on my George Foreman grill...Yum...people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Maryland Jim
on October 13, 2012
Very nice flavored rub. I put this on a couple of small pork tenderloins and put them in a crock pot with some onions and sliced bell peppers. Added a 1/2 cup of vegetable stock. 8 hours later we had a great dinner. Will make again and try it on grilled chicken. Made for Football Pool 2012.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 23, 2012
Mmmmm...sweet,spicy and oh so yum!
If this is a taste of the LoneStar State I'll have a second helping please!!!
Made for PRMR.
By CHEF GRPA
on April 03, 2011
Serving Size: 1 (65 g)
Servings Per Recipe: 1