By Kittencalskitchen on July 14, 2006
Photo by Elaniemay
Photo by Elaniemay
"If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor."
Serving Size: 1 (309 g)
Servings Per Recipe: 1
"I reduced the salt by 1T and I did not use the hot pepper. This recipe got raves at my house. I used this on back ribs and chicken. The next time I use this rub I'll probably reduce the salt by another T. I covered the ribs and chicken completely and let them sit overnight. Very good!!"
"Loved it! Used it on pork loin roast in the crockpot, absolutely perfect flavor. Thanks Kitten, for another keeper :)"
"Thumbs up on your recipe - it was really good on spare ribs, but even better on chicken thighs which were both done in the oven - canâ€˜t wait to try it on something I am going to do on the grill. I gave it a 4 as opposed to a 5 because of the need to seriously reduce the salt - used only 2 tablespoons and next time may only use 1 1/2 tablespoons (you always add more). The only kind of paprika I had was smoked and plus did not have any lemon pepper so I used the lime pepper I had. The cayenne is a must in my opinion, yet it was not hot. This is fantastic and I will defiantly be keeping some on hand. Thanks Kittencal, love your recipes."
"Boiled my ribs for 45 minutes then covered in the dry rub and let sit in the fridge over night. Barbecued the following evening for 15 minutes and added bbq sauce toward the end. Husband said they were the best ribs he'd ever had. Only changes I made to the recipe were to reduce the salt to 3 tbsp. based on others' suggestions and omitted the lemon pepper because I didn't have any. Thanks, Kittencal for another fantastic recipe!"
"Based on personal taste I reduced the salt to 3 TB. I rubbed this on half a chicken & then stuck it in the fridge for a couple of hours. Covered the chicken & cooked at 400 degrees for an hour. Fabulous! I can't wait to try it on ribs."
"Delish! I used Splenda brown sugar blend (cut amount in half) and left out the tarragon (only because I didn't have any on hand). Put it on pork chops then broiled them. As others said, I will probably cut the salt to 2 Tbsp next time, but I've definitely found my "go to" rub. I think I'll try it on chicken tomorrow night."
"Used for the 4th of July, on a couple racks of ribs. All the company was raving about how great they were. Thank you!!"
"I used this recipe for a rib cook off during a friends and family camping weekend and won the contest! Everyone really enjoyed the flavour on my baby back ribs. Only change I made (as others suggested) was to use less salt -- I used only 2 Tbsp. Next time I would either reduce the rosemary or finely chop it. I hate biting into a piece of whole rosemary. I boiled the ribs first for about 45 min, liberally sprinkled with the rub, and then when ready to eat threw them on the BBQ to warm and crisp up a bit. I brushed them with a bit of BBQ sauce and they were done!"
"Used this on a pork roast we cooked on the bbq, which was quite good. But I used the leftover mix on some pork chops (also bbq'ed), and that's where this rub really excelled. Sooo tasty on pork chops! I left out the tarragon, but otherwise followed the recipe exactly."
"This was a pretty good rub. I used it on 2 boston butts (pork shoulder) that i smoked for 14 hours. I like another rub that i use a little better, but this was pretty close to matching that... Thanks for the recipe! I will definitely use it again!"
"This rub brought great praise at the family bar-b-que. This is not an easy task in Texas, where everyone thinks they have cornered the market on great grilling."
"Very good. Put it on a pork shoulder and rubbed it. Excellent flavor."
"Excellent! I Used this rub for my 4th July Boston Butts this year and everyone is still talking about how great they were. Thanks!"
"I have used this 3 times so far Great Rub! Kitten how long would you let it sit before cooking? Days? Hours? I'm worried about curing the meat with all the salt. I'm doing St. Louis Ribs this week end!"
"Lots of ingredients made for lots of flavor in this rub. We loved it on our ribs! Grilled to perfection, the ribs really rocked! Thank you!"
"This really is the best dry rub!! We used this tonight on pork ribs and omitted the brown sugar (only because we are low-carbing) and it was still fantastic!! The flavors were incredible and held together nicely on the grill! Will be using this again and again and again!!! Thanks for posting!! :)"
"I covered a Boston butt with this fantastic rub before my husband smoked it. It was soooo delicious! Thanks for sharing this wonderful recipe with us!!!"
"I made this recipe and rubbed a boston butt, wrapped it in heavy duty aluminum foil and baked it at 400 degrees for three hours, then turned it down to 350 for another two hours. It was heavenly. Great flavor, very moist and made terrific pulled pork."
"Excellent flavor. Used it to rub on a pork butt roast that I slow cooked. When I first tasted it after it was almost done, I thought it was too spicy; but after cooking and shredding the meat, the flavors were fabulous. Plus I still have a lot left over for something else."
"Very good. I think the rub would be good on any meat, not just pork. Made as directed. Thanks for sharing."