50 Reviews of Barbecue Rub

From: Teresa M

On May 13, 2005

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

From: Karen=^..^=

On Jul 14, 2002

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!

From: Bev

On May 19, 2003

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 (Lee Lee's Famous Barbecue Sauce for Ribs W/ Preserves) 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!

From: matlack

On Sep 30, 2003

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.

From: Bobtail

On Apr 2, 2005

This is a wonderful rub! I made 1/4 of a recipe because I only had about 1- 1 1/2 lb. of meat. I rubbed this on country style ribs and because it was a rainy, cool day, I browned them in a frying pan in just a little bit of oil and then stuck the pan in the oven and baked them for 1 1/2 hours at 325 degrees. They were fork tender and DH said you be sure to give this a good review! LOL! So, here I am, doing just that! Even though I made just 1/4 recipe, I used the whole amount of cayenne pepper and used kosher salt. Even using the whole amount of cayenne pepper, it was still not too hot, just spicy and flavorful! I did not even use any other sauce with it. Thanks Charlotte J!

From: ArtWork

On Aug 29, 2002

Wish I could give this ten stars! My husband thought I was the goddess of ribs that night. Very good flavor.

From: monagrays

On Sep 23, 2002

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!!

From: Matthew Dufresne

On Aug 23, 2002

Very simple to make, and very good results. Especially good with pork chops. Don't be afraid to really coat the meat!!!

From: bratty

On Jan 12, 2003

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!

From: Bri22

On Aug 27, 2004

I used this this weekend for my son's luau birthday party, on the pulled pork....mmmm...it smelled amazing while cooking. I still tossed the pulled pork with BBQ sauce but it gave the pork itself great flavor. Thanks!!!