By Chef eljay on June 01, 2010
Photo by Nif
Photo by Nif
"I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste."
Serving Size: 1 (26 g)
Servings Per Recipe: 10
"This is a bit sweet but very delicious!! I rubbed it on pork chops then wrapped them in plastic wrap & refrigerated them most of the day before grilling them & oh yum!!! Everybody loved them! I will add some cayenne so we'll have that sweet/hot flavor we so love. Thank you! Made for PAC Spring '12."
"This rub is fabulous! It is very close to an imported Italian pork rub that I pay a lot for, so it'll save me some money too! I made 1/3 of this recipe and it will go a long way. Like the other reviewers, I would use this on pork, chicken, beef, even seasoning for other items. So good! Made for my adopted chef for Fall PAC 2011. Thanks Chef eljay! :)"
"Made the whole batch of this rub since I wanted to try it on both chicken breasts & pork chops (or a roast)! However, I took a tip from mama smurf's review & cut back on the sugar, although I did different amounts ~ I like the molasses flavor of the brown sugar so used 1/2 cup of it, but just 1/4 cup of the regular sugar! Worked wonders for us when I used it on a couple of chicken breasts! Thanks for this great rub recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]"
"I made as directed and used some on some chicken breasts which I let sit in the fridge for most of the morning before grilling and serving on a salad. I think I will add a little cayenne to what I have left and try it on pork or more chicken. I did cut down on the sugars (I felt that 1/2 cup of white and brown sugar each was quite a bit so I use about a 1/4 of a cup of each) and we were quite happy with the results. Definately one to use again and again. Thank you for sharing. Made for Fall Pick-A-Chef 2011."