By tigerduck on August 08, 2005
Photo by Lalaloula
Photo by Lalaloula
"This is a GREAT rub for pork chops, lamb chops, steaks, chicken breasts and fish fillets. I've used it twice on pork chops so far and I just loooooooooooooove it! My rub didn't turn out as hot as I expected it to be, but the flavour of all the spices is just wonderful. The amount given will be enough for six portions of meat. You may want to double the amount. It's great for gifts, too!"
Serving Size: 1 (10 g)
Servings Per Recipe: 6
"Update: My friend has liked this a lot and uses it frequently. 5 stars all the way! :)
I cannot put stars on this recipe yet, since I have made it as a gift for a friend, so that I cant rate its taste yet. It sounds like a really nice combinations of flavours, though and smells heavenly! I cant wait to hear how my friend likes the combination of sweet and spicy. I will update and put stars on the recipe then also. Thanks for sharing this lovely recipe with us, tigerduck!"
"What a great rub!! Like everybody has already said,it has great flavour and the contrast between heat and sweet is wonderful.We have only used it on chicken so far,but looking forward to testing it on other meats too.We loved it,thanks Tigerduck. Made for Comfort Cafe Jan '09."
"This is going in the gift baskets again this year. It has a great flavor and the cocoa and muscovado sugar add just the right amount of "mystery" flavor to the seasoning. Everyone I gave this to last year loved it!"
"Delicious! I was very generous with the chili flakes so it was spicy, which I love. I used this on grilled chicken and it was a great combo of heat and sweet. Thanks!"
"A great rub indeed! Used on chicken breasts and enjoyed thoroughly! Love the fact that there is enough salt there too to provide a base for all the spices. I added 3 pinches of red pepper flakes and ended up with just the right amount of heat. Yumm. Thanks for posting!"
"A nice combination of spicy sweet. Used light brown sugar instead of muscovado. Used on venison tenderloin."
"Made for gifts. Smells amazing! The cocoa is just the right touch to make it authentic Mex! Great recipe! Cant wait to try it on ribs."
"hot is right! my mouth was burning, but underneath the pain the flavours were delectable!"
"This rub offers a delightful combination of savory and sweet. I used more than a pinch of pepper so there was a nice bit of heat as well. Rather than mixing the seasonings together, I blended mine in a spice grinder - adding whole peppercorns and rock salt. Reduced the salt to 1/2 teaspoon as we try and keep the sodium intake low. My other substitution was turbinado sugar instead of muscovado (think they are similar in flavor). The result was a generous amount of rub that filled a small spice jar. Tonight we used it on corn on the cob - in lieu of the traditional chili powder as well as seasoning on grilled chicken breasts. Both were delicious. Thanks tigerduck! "