Di, this rub worked excellent on my chicken breasts. It's pretty close to Emeril's Essence missing I think oregano, basil and a couple of other things. I put the breasts along with the rub into a sandwich baggie and coated them thoroughly, then plopped them on the Foreman grill. The chicken sliced and placed upon a bed of spinach & romaine lettuce along with Teresa M's dressing #26701 made for a wonderful dinner. Thanks again Di for recommending this rub!!!!!!
very nice..used it on my steak.. followed recipe exactly and found it only made 1/3rd cup..next time I'll make a bigger batch...
This was so easy to put together and excellent on grilled ribs. I found the amount just enough to cover (generously) six individually cut ribs. This will become my new standard spicy dry rub.
This was great and super easy. I used the 1/2 T spoon instead of the 1 t spoon to make a little more. Did 2 rabbits and had some left over. (2 whole domestic rabbits, rubbed on all sides, in foil-lined and covered pan, 275 for about 4 hours, Remove from bone, mix with the liquid in the pan, recover and put back in oven until dinner is ready, serve on hamburger buns.)
Great flavor here, lots of zip. I made half of the recipe and used some life into some bland baked salmon for a sandwich yesterday. I'm thinking grilled chicken next :D. Made for Culinary Quest 2015
This is very flavorful, I decreased the amount of cayenne pepper so it was not too hot and it turned out perfect. Used to make Candied Chipotle Bacon and everyone loved it. Made for All You Can Cook Buffet Game.
I like the way you put a little more of 'this' than 'that' in your dry rub. I've, also, read to put cayenne in your socks to ward off illness...just trying to be helpful.
This was yumm-o!!! Made a 1/4 batch and rubbed on boneless, skinless chicken breasts and broiled those babies for about 10 minutes. This was the perfect blend of spicy/salty. The level of heat was a little high to serve the chicken by itself, but that was perfect because I cut it in thin slices and served it over a green salad with black beans, corn and peppers and topped it all with toasted tortilla strips and a lime vinaigrette! It was perfect. Thanks for sharing this super easy recipe!
Guilty...I see I first printed this recipe on 4/18/04... I use it ALWAYS. Not changing a thing. I keep it made up in old seasoning bottles in the cupboard. This Xmas I made it using a 1/2 cup measuring cup to replace each of the tsp. portions. Bagged it up in 1/2 cup amt. into Holiday bags with twist ties and put them in $1.00 Holiday tins from Michael's craft store. With a little note inside each. I will pass them out to my co-workers.
Thanks for posting this one DiB. I had written it down many moons ago while watching Emeril but lost it. It is fantastic on ribs and chicken. Thanks again.