By Charlotte J on June 10, 2002
Photo by * Pamela *
Photo by * Pamela *
"When I lived in Kansas City, Mo I worked in a Barbecue restaurant and this rub looked about like what we used there. That rub was out of this world. Update 4/21/05: Denise! asked what restaurant it was I worked at. I believe it was called Mr. G's and it was in Independence."
Serving Size: 1 (587 g)
Servings Per Recipe: 1
"I used this on boneless sirloin steaks and then grilled them. EVERYONE, including my daughter who HATES steak, loved it! I quartered the recipe just in case we did not care for it, but I see that was a mistake :) I "rubbed" about 4 lbs. of steak and still have some left. This was much easier than marinating and the flavor is subtle, but delicious. You can definately taste the cayenne...adds a bit of heat, but not TOO much. Thank you for posting...I will be trying this on ribs next!"
"This is absolutely the best barbecue dry rub I have found to so far! What I like about it so much that it has a Wonderful taste and seems to make the meat really tender and keeps it juicy. This recipe actually reminds me of an Emeril Live show in the fact that this recipe tastes “kicked up a notch” that it’s so good. To start with I made it just as the recipe said and it was really good, definitely a 5 star recipe in quality, maybe just a bit saltier than we like, and just slightly more sweeter than we’d ideally like, just our personal preference. I really love it that it seems to bring out the best of the flavor of whatever meat you use it on. What I’ve found through trial and error has worked best for us is to use1/3 cup less sugar (1-2/3 cups sugar), and half the salt (1/4 cup). For those who like more salt (like my husband, I don’t) you can always add more salt later. My very favorite thing to use it on is the frozen 4 lb. re-sealable bags of frozen chicken wings. I take the chicken wings out of the freezer, put them on the “auto defrost” cycle on the microwave just long enough to get them partially thawed, which makes them wet enough for the dry rub to cling to the chicken. Then I put the dry rub (not the whole recipe, probably about ½ to 3/4 of it) in the bag with the chicken, seal it, and shake it to coat all the wings. Then I let the wings marinate in the dry rub overnight. The wings are partially thawed so it ”looks” like there’s about a whole bottle of barbecue sauce on the wings, which the liquid helps it marinate. Then the leftover dry rub I like to sprinkle on the chicken when grilling on the barbecue (if I think it needs more dry rub); if it doesn’t then I store the “extra” for the next time I need a great barbecue rub. This recipe also works well in the oven. We do eat a lot of onions, and like the onion flavor in a barbecue sauce, so sometimes I add a tsp. of onion powder to the basic recipe. Bottom line, all in all, this is one of our very favorite recipes, and I’d recommend it highly, as we use it often, especially in the summer when it’s nice weather to grill. out ;) "
"Very simple to make, and very good results. Especially good with pork chops. Don't be afraid to really coat the meat!!!"
"This is the bbq rub that I will use from now on. Simply wonderful! I did omit the salt, because I don't use it, and I wasn't sure about the sugar, so I used brown sugar. I slapped it on 2 slabs of baby back ribs, and cut up chicken. Grilled everything the next day, and it tasted fabulous. Just the right mixture of sweet and heat! Thanks for a keeper Charolotte!"
"Last week, pork chops baked with this rub convinced me to only use the barbecue sauce for dipping!! This needed nothing extra!!!! Tomorrow we will have ribs, barbeque rubbed, of course!!"
"Wish I could give this ten stars! My husband thought I was the goddess of ribs that night. Very good flavor."
"I've never used a rub before this. BBQ sauce has always been my seasoning of choice until now! I used it on a roast and steaks that I've grilled and they both turned out great! Thanks!"
"Quite simple and flavorful rub. I've used it on pork chops and look forward to trying it out on chicken too. Very versatile flavor will go well with any meat!"
"A top notch rub. Easy to prepare and delicious on ribs. I believe I've found my new bbq rub. Oh yea!"
"Charlotte, I have never used a rub before to make my pulled pork barbeque, but you have convienced me that I will from now on! Even though I have been making pulled pork barbeque for years and years, what a difference using the rub makes in the moistness and flavor of the meat! I used my favorite sauce (recipe #26794) Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves, leaving out the preserves for the pulled pork variation and the meal was out of this world delicious! Thank you so much, Charlotte! Your rub is a five star winner!"
"This is an AMAZING rub!!! Was skeptical at first -- shouldn't have been !! Used it on a brisket and Keeps it moist and tender!!! No need for any sauce!!! WOW!!!! Will use this frequent;y! Thanks for posting it!!!"
"this was fantastic used it on a brisket today and it was delicious this is a keeper"
"This is perfection! The more I use it the more I like it and I'm using it on everything now! lol. I had to substitute 1 cup brown sugar for white only cus I was short on white sugar but I doubt that changed the flavor much. I used it initially on pork for shish kabobs for a church dinner. Everyone raved and there weren't enough to go around! There was tons left over so now I use it every time I grill, bbq, broil, or bake meat. I'm ADDICTED!!!!!! ;-}"
"My family loved this recipe except for one thing. We thought that 1/2 cup of salt would be too much so I cut it back to 1/3 cup. Even using that amount, we found it still too salty. I will make this again but use 1/4 cup. "
"Works great for Beer Can Chicken!"
"This is the first time I actually wanted to rate a recipe higher than 5 stars. This was just incredible! Followed the recipe exactly as stated using regular white sugar. I used about 4 pounds of chicken pieces, generously coated with the rub and baked in 350 degree oven for about an hour. The cayenne did add some heat but just the right amount. The taste was just PERFECT and left the four of us licking our fingers and wishing I had made more. "
"I used this rub on pork chops and they were incredibly delicious. Thank you!"
"This is Excellent! I used it on center cut pork steaks and grilled them to perfection. I then put them in a pan and put Mille's Smoky sauce for ribs all over the top and covered them with foil and put them on the top rack of the grill and turned the heat to low and slow cooked them, like I usually do with my pork steaks. I didn't leave them to slow cook as long as I usually do and they still turned out tender as can be. I think the salt really tenderized them, and all the other spices were just perfect.... Thanks Charlotte J... I can't wait to try this on chicken."
"This rub was just OK for us. Tried on chicken, maybe it is better on other meats."