Wow is all I can say. Very good rub! I had to make a couple of adjustments Since it was a last minute idea, I boiled my country ribs for about 20 minutes.. I had all ingredients except dry mustard, so I used some mustard from the fridge. Rubbed it on the ribs and then dipped the ribs in the seasoning. Cooked them for about 10 minutes on each side in a toaster oven at 300.. I then put some spicy BBQ sauce on them and cooked them again for another 10 minutes. These might be too spicy for some, but adjust the seasonings and BBQ sauce and everyone will enjoy them. This will be my go to rub from now on. Thank you so much!!!! Gonna use at my next big BBQ.
I wanted to try something different than just Sweet Baby Rays (hard to beat that stuff) so looked around here until I saw this recipe.
I'm glad I stopped when I did because this rub is fantastic!
I made a half batch, rubbed down some pork ribs, left them in a pan in the fridge under foil over night.
I baked them in a 300? oven for three hours adding a 1/4 cup of water after the first and second hours.
I'd have baked them another hour but the power went out!
Still they were almost "fall off the bone" tender and NEXT time they WILL be "fall off the bone" tender too!
My wife loved them, so did I and I think you will too.
I made this a few months ago - fantastic! Then I recently made popcorn with it and it was excellent. I'm keeping this one. thanks Scott
I used twice the cayenne pepper, and replaced the 1/2 tbsp of chili powder (I had scaled the recipe down to 1.5 racks of ribs and had about half left over)with 1 tsp cayenne and 1 tsp cumin since I was out of chili powder. I used it on a pork tenderloin that I then put in an indoor rotisserie, no time for letting it sit. The flavor was really interesting, sweet at first and then some kick, everyone loved it so will definately use it again.
This is the second time I made this recipe. All I can say is AMAZING and thank you for sharing! I had friends over for a BBQ feast and everyone commented that these were restaurant quality! I didn't change anything in the recipe. You can't mess with perfection!
Hey Scott, This was an awesome dry rub. I used it on a pork butt. I made it a little sweeter by using more brown sugar. Your rub was a big hit with my family. Thanks again take care.
I have tried more than my share of rubs and marinades in search of the perfect slow cooker pork and this one FINALLY won hands down in our house. My spouse had come to believe she "didn't like pork in the slow cooker" HA! This one is now something we will be serving to guests. I'm ready to try the ribs too. Just the right combo of spice and sweet. It's going to be the ONE. Thanks, Scott.
A great blend of flavors! Warning... makes ALOT of rub. I used only half the recipe and had too much for a 3lb pork loin. Next time I'll use only 1/4 of the recipe. Roasted a pork center cut loin in my convection oven 375 degrees F until the internal temp of meat was 175 degrees F ($6 digital thermometer from IKEA is a lifesaver!!). Meat had a great crust from the rub, with meat perfectly moist and tender. Served with green-chili enchilada sauce. Excellent!!
made 1/2 batch for boneless pork chops...nice balance of sweet/heat...used smoked hot paprika...will be making this again
Used this recipe for a Backyard BBQ I had on June 30th. 30 people attended, the cook for my Elks Lodge requested the recipe! I used the rub on the Beef ribs, they were wonderful!!!