By Nif on January 07, 2009
Photo by KristinV
Photo by KristinV
"Just a simple mix of the right spices and seasonings to add to your chicken, beef or pork. You can use a little or a lot, depending on how much spice you like. Adjust the salt to make it lower sodium. Have fun adding your own ingredients too. Enjoy!"
Serving Size: 1 (16 g)
Servings Per Recipe: 6
"Quick and easy. I needed a bbq rub for recipe#512142. This worked great. Definitely would make this again."
"I loved this quick, easy rub. I used it on recipe #465406 and it was the perfect rub for the pork. I plan on trying it on chicken next time. Thanks for sharing this wonderful recipe!"
"GREAT basic rub - we used on a whole chicken that we threw on the grill. So yummy!"
"I used this rub on pork chops for the grill and allowed the chops to sit over night, since we love lots of heat I added in a fair amount of cayenne pepper, loved the rub thanks Jen!"
"This is a very nice rub. Quick and easy. Thanks for posting."
"This is just plain delicious! I also used the smoked paprika(Love that stuff!). I made the full recipe, and have put it on several things. I used it on some pork ribs, chicken(YUMMY), and I put some veggies on the BBQ while it was still hot. The veggies were out of this world! Between the smoked paprika and the rest of the ingredients, I was on rub heaven! Thanks so much Nif, for a wonderful recipe! Thankds for sharing. Made for a forum event in one of the great forums at KK!"
"This run was fantastically quick and easy, so much so that I thought it was going to be a bit 'dull'. I am very happy to report that I was wrong! I quartered the recipe and used it as a kind of 'shake and bake' for roasted root vegetables (Beetroot, Swede, Carrot and Parsnip) I used a combo of smoked and mild paprika and had plenty left over for another round of delicious roast veggies! Thanks for posting Nif. Made for PAC Fall '09"
"This was a great rub! I accidentally put too much on my chicken, but that was my fault, not the recipe's. I used smoked Spanish paprika. Made for the Epicurean Queens ZWT5: Australia/New Zealand."
"Amazing how different culinary cultures in this big ole world are narrowing. A chef from Alberta, Canada meets chef from South Louisiana and their cooking has many similarities. This spicey-sweet rub is the twain we shall meet. Made for ZWT5"
"This is a delicious rub!!! I used it as the dry rub for babyback ribs!! I only made 1/4 of the recipe. This is very similar to our own made up rub except not cayenne pepper, which was fine with me. I put the seasoned ribs in a pan with some water and cooked them in the oven for 2 hours. Then transferred them to the grill and basted them with BBQ sauce. Thanks for posting a rub I will definitely use again. Made for Photo Tag."
"Excellent basic rub!! Mixed it together yesterday and used it on chicken. Made it as stated in the recipe and used the smoked paprika, wich gives the meat a good color too as a bonus! I did use the hot smoked paprika, not the sweet. Plan to split the amount of the rub and add dried herbs to the other half. Thanks for posting, we will enjoy this!"