This is a tastier alternative to marinating meat. A rub gives a fuller flavor to any meat. This rub can be used for just about any meat (I personally favor it on chicken!). This recipe makes enough for about four servings of meat.

Sarah

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
12
Yield:
5 plus ounces
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.

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  • To use: coat meat in mixture, and then grill as desired.

Nutrition Facts

27 calories; protein 0.6g 1% DV; carbohydrates 5g 2% DV; fat 0.6g 1% DV; cholesterolmg; sodium 2325.8mg 93% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2005
THIS WAS SIMPLY FABULOUS! I did however add some personal touches and it was YUMMY! I added a few shakes of Adobo(w/o pepper) 1tsp garlic powder 1/2 tsp dill(dry) 1/2 tsp curry powder I also ruduced the salt just a tad.I used this rub on a 4 lb chix that I rotissed:) It created a fantastic sticky not too sweet coating that did not burn or melt off. I WILL make again and again!!(hubby and kids loved it!!!!!!!!)Thanks Sarah!!!! Read More
(71)

Most helpful critical review

Rating: 3 stars
12/10/2004
Excellent recipe with a few changes. Cut the salt in half. Substitute half of the white sugar with brown sugar (how can you have a rub without brown sugar?) and add garlic powder to taste (start with one teaspoon). Read More
(103)
77 Ratings
  • 5 star values: 38
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4
Rating: 3 stars
12/09/2004
Excellent recipe with a few changes. Cut the salt in half. Substitute half of the white sugar with brown sugar (how can you have a rub without brown sugar?) and add garlic powder to taste (start with one teaspoon). Read More
(103)
Rating: 5 stars
06/12/2005
THIS WAS SIMPLY FABULOUS! I did however add some personal touches and it was YUMMY! I added a few shakes of Adobo(w/o pepper) 1tsp garlic powder 1/2 tsp dill(dry) 1/2 tsp curry powder I also ruduced the salt just a tad.I used this rub on a 4 lb chix that I rotissed:) It created a fantastic sticky not too sweet coating that did not burn or melt off. I WILL make again and again!!(hubby and kids loved it!!!!!!!!)Thanks Sarah!!!! Read More
(71)
Rating: 4 stars
01/25/2004
The first time I made as written. It was way too SALTY. I think the recipe should read 4 teaspoons salt not 4 tablespoons. I decreased it to 4 tsp. and it turned out great. I used it on chicken and it turned out tender and juicy. Read More
(60)
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Rating: 4 stars
01/25/2004
This is excellent! Too salty but if you cut the salt in half it's great. Read More
(36)
Rating: 4 stars
07/31/2007
phenomenal tasting if you change it to a wet/brine rub.. cut it to 3 table spoons of salt add a dash of red wine and equal amount of olive oil for binding... great on ribs Read More
(28)
Rating: 5 stars
06/20/2006
Used this rub on chicken thighs and then baked in oven and they turned out delicious!!! Change the granulated sugar to brown and only used 2 tbsp of salt and it turned out great!!! Mom and boyfriend almost fought over the last piece!!! Read More
(26)
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Rating: 5 stars
01/25/2004
I made a beautful ribeye roast for Christmas dinner. I was looking for a new touch to the flavor. This rub was just what I was looking for to bring out the flavor of the roast. My children loved the roast (even my 10 year old who hates everything enjoyed the roast this time) Read More
(21)
Rating: 4 stars
01/25/2004
I used on chicken thighs and drumsticks.Decreased the salt to 2 teaspoons oregano and thyme 1/4 teaspoon each added 1/2 teaspoon garlic powder and 1 teaspoon Emeril's essence. It was a nice mellow flavor everyone enjoyed it even the kids. Read More
(19)
Rating: 4 stars
04/11/2005
I cut down the amount of salt to 3 tsp. and used this on cornish hens that I fixed in the rotisserie. While eating this my husband said "What is on this chicken!!? Do you have any more?" He loved it and I did too. Next I put it on boneless skinless chicken breasts on the contact grill but I thought it was too sugary that time. From now on I will use less sugar on smaller cuts of meat. Read More
(19)