Reviews for Hugh's Dry Rub
I use this rub all the time. It has a great flavor. Do not use in great amounts unless you like it spicy. Works great on ribs.
This was especially good on a whole chicken that I put in my countertop roaster! My husband asked me to keep a batch on hand at all times.
My husband LOVES this recipe. Thank you Hugh!
I am not much for dry rubs but I thought this rub great for tri-tip.
this recipe is the bomb; i've used on chicken, steaks, turkey, ribs....Is great every time....
I've tried this rub on both chicken and a pot roast that I rotisseried, and both were fantastic!
This was AWESOME!!! We put it on chicken legs and theighs for the 4th of July and didn't have any left. I did however leave out the cayenne pepper to make it more kid friendly.
I have tried this on hamburgers and I didn't like it. It had a funny flavor which was the oregano. My own blend was much better but I am always looking for that killer combo blend, so I wanted to give this one a try. It seems a lot of people like this rub but I didn't care for it. It's back to the kitchen lab for me.
We have used this rub for years. It's our go to. We also use it on our boston butts when smoking them. I don't find it spicy as others have mentioned. I'm sure it's also in the way you cook with it. Using it on a butt and then smoking, after cooked you taste more of the smoked flavor in the bark then the spiciness.
This had a nice kick. Used it on rib-eye steaks.
This is a very good dry rub. It made tons and I have used it on many meats and in some soups.
This is an excellent base rub. We had this on tri-tip and the results were great. We also used this rub to spice up some steak sandwiches that we had the next day. In a bowl we combined the rub with several tablespoons of water and mixed in thinly sliced Tri-tip, heated and served on a roll with mushrooms, onions and cheese.
A great all purpose rub. I've used it on pork, chicken, and steak. I usually make the big batch so that I have it on hand whenever I need it.
This is fantastic for ribs, pork chops and chicken. Every time I use it, people rave!
I tried this rub on some chicken. I added a bit more cayenne for some heat as well as 3 tbsp chili powder and 3 tbsp sage. I then grilled the chicken and it had great flavor, but it was very, very salty. I ended up having to make my guests wait an extra 10 minutes while i prepared a salad with avocado, pine nuts, and my personal vinaigrette to toss with the chicken to kill the salty flavor. My recommendation would be to use 3 tbsp or 4 tbsp of salt instead of the recommended 6.
Very good rub. I have used it many times. You can increase the cayanne pepper to kick the heat up a bit. Easy rub recipe to adjust to your personal taste too.
I thought the rub was very good. I cut it in half and have plenty left over for the next time. Great bold flavor. I used it generously and let it sit on the chicken for about an hour, I am sure the longer the better as far as thats concerned. The next time i am going to lower the amount of cayenne by half. I want the other flavors to come through and it seemed like the cayenne was dominanting my mouth. Salt content was fine with me.
I loved this although I thought somebody should mention that it is a very spicy hot recipe.
Great recipe! My husband and friends like the kick it had to it. I deleted the salt and it still was great!
Loved it, we don't eat salt so I skipped that & for the pepper I used a Worcestershire Pepper blend. It will be used in many recipes here, thanks!
Absolutely wonderful! I didn't have any cayenne pepper on hand so I used chili powder and some red pepper flakes, nice and spicy. I also use this one sliced potatoes. Slice up the potatoes, put them in a casserole dish with a 1/2 a stick of butter and 5-6 tb spoons of this rub and it's unbelieveable.
We prepared this mixture and gave it as an item in a gift basket. The recipients can't get enough of this rub, and they use it on all meats and for all styles of cooking their meat. We used pre ground black pepper, and smoked paprika in the version we made.
I like this Rub but I can't give it 5 stars because I thought it was too salty and too Hot. I like spicy and just based on the reviews by others I left out 2 Tbs. of black pepper. Maybe I should have left out one of the Cayenne as well. It was good and with more changes I would probably make it again.
Very easy rub fast to make . I think I may have add to much on my pork chops that Made them darker in color but they tasted very good .
This is great- stores well and I even catch my husband using it.
Made a great dry rub for my chicken burgers. I might decrease the salt a little next time. Will definitively use it again.
I tried this one pork chops for the grill and everyone loved it. It tasted just like those delicious pork-chop-on-a-stick at the Minnesota State Fair. Yum. The volume of rub was way too much for me, so I made 1/6th of a recipe. Perfect for a family of four.
hot! hot! hot! I love it. after my first taste i had to have more!!! i've used my first batch up already--i think this would make an excellent homemade xmas gift, too.
This was a great recipe for my Thanksgiving tukey. I butter injected a turkey and then but this rub under the skin. It came out wonderful. My husband hates Cajun foods but actually thought that this was really good. No deep fryer so we had to roast our turkey but it came out great!! Thanks
Just pulled three briskets off my traeger and they taste delicious. Thank you for the good recipe.
Really great! Tried it on some pork chops and my wife and I both loved it. A word to those who don't like too much kick, cut the cayenne in half; you'll still get the flavour without the heat.
Added brown sugar, enjoyed it on pork chops. I seared them in a cast iron pan then placed them on the grill! Trying chicken next.
I have not used it yet, but it looks and smells good, and as a diabetic, thrilled for a no sugar rub! I did not enjoy grinding the pepper. Perhaps, the grinder I bought was not great. I grinder the salt as well. That was a much easier process, either due to salt being solid all the way through, the grinder which came with the salt was better, or a combination of the both. Once again, I cannot wait to use it.
Adds a nice flavor to steak. I was out of oregano but it still had a great flavor.
This recipe is excellent without any modifications. I regularly use it on pork butts and rib racks before smoking them on my smoker. Much better than the store bought rubs and much cheaper to make. Will be trying it on a rotisserie rib eye roast soon.
This probably would've been too spicy if I had followed the directions as is. So, I made a few modifications. First off I converted everything from Tablespoons to teaspoons to make a smaller batch. I calculated the 1/2 cup of paprika to be around 6T and used 6t instead. As someone else suggested, I substituted lemon pepper for the black pepper and reduced the cayenne pepper (2t.) and salt (4t.). I could've reduced the salt by another tsp since the lemon pepper seasoning contained salt as well. Tasty! Will try again
I sprinkled about 1T on each boneless skinless chicken breast (they were pretty big), and let them sit in the fridge for a little over an hour before grilling. VERY spicy. Next time I'll cut down on the cayenne or black pepper. I think this is best for larger pieces of meat (not flattened chicken breasts).
Put it on Pork Tenderloin...pretty good, but spicy!
Get down this stuff is great. I followed the recipe to a T. I put this rub on Ribs and everyone enjoyed it. This will be my rub of choice from here on in.
The BEST EVER!! Barbeque your ribs with the dry rub and it's DELICIOUS!!
Tried this rub last night on some rib eye & it was delicious! a must try rub! I'm using it again for sure!
My family love this rub!
Nice rub for a bit of a hotter taste for cheaper cuts of meat. Almost resembles a less hot cajun rub.
Good and Spicy!!
Great dry rub!! Just don't use too much! Although if you do, it still tastes pretty great, I just found it a little too salty .
By far my favorite way to season steak.....
All I got to say is Great Rub!
This recipe is spicy, but is very good. It can be used for any type of meat. I have been looking for a homemade rub for a while and this one is great!! I highly recommend it!
wow, this recipe makes a LOT!! My husband and I both really enjoyed this recipe. We added about 3 tbsp of brown sugar as well. Like the other recipes said, this is a RUB, and a little goes a long way. It was very good and we will definetly use it again (especially since we have so much left over) :)
This is a tasty, easy recipe that we used on chicken thighs instead of buffalo sauce. It was a huge success and will be used again!
I exchanged Lemon Pepper for the ground black peper and put 1/3 less Cayenne Pepper.
I've been using this rub for quite some time now and it rocks. It goes great on anything. It is even good on scrambled eggs!
This is amazing I used it on Beef and then on some pork I put maple syrup after rub and then more rub to die for thanks for sharing your rub Hugh ?
Best BBQ chicken I've ever tasted!
This is an all time favourite to keep in my kitchen. I make it in a tuperware container to keep it handy. I use it on chicken and pork. Umm, delicious!
This is a fantastic recipe! I have only tried it on chicken with nothing less than rave reviews! The rub left the chicken so moist and flavorful! I did not have any garlic, onion, thyme or oregano the first time, so I substituted those four ingrdients with some Lipton Recipe Secrets savory herb and garlic, and found it equally wonderful! Thanks for making my barbecuing experience so great Hugh!
Tweak: Coarse Black Pepper and Kosher Salt flakes replaced salt and pepper 1 for 1, and Onion Flakes instead of powder x 2. Everything else remained the same. Great on grilled steak.
This was really excellent: exactly the flavor I was hoping for. I reduced the quantity to make enough for six servings, and it was more than enough for that. I followed the recipe exactly, except for two things: I reduced the cayenne slightly, and I used smoked paprika instead of regular. I highly recommend the smoked paprika. This will now be my go-to rub for chicken; I'll make it in the original quantity to have on hand.
Use this on a regular basis...its good. I realize from another reviewer that it does bear a small resemblance to Emeril's Essence recipe. Thanks for the post.
So very good! Simple mix and I love the flavor on some grilled chicken! Highly recommend!!
I tryed it on shrimp kabobs. They were delicous, but a little spicy for me. I will definetly make this again, but with a little less cayenne pepper.
Excellent! I get so many compliments on my bbq chicken since using this rub.
Great on pork chops, only change was a 1/3 of the salt.
I'm a big fan of this rub - I've used it on broiled steaks 3 times and every time it's turned out wonderful - just spicy enough so that when you take a bite its perfectly seasoned. It's also a good "basic" rub from which you can branch out and experiment with different ingredients; I've added both brown sugar and dried, chopped chipotle chilis to the rub and both worked very well.
Y-U-M! The first time I used it I just quickly put it on some pork chops to grill. They were the best pork chops I have ever had. I use this on more than just meat like veggies and I even put it on macaroni n cheese- best macaroni I have ever had. I had to put my input on this one!
delicious on turkey. Spicy but not overwhelming.
Flavor with a kick! My husband and I loved it.
I have been looking for a dry rub and I am so glad I found this one. So Good and spicy!!! It makes a ton so I cut the recipe in half and still have plenty for future use!!!
Goes well on pork chops too.
O.K. Pretty spicy. I prefer a sweeter taste, so I would definitely add brown sugar.
No changes. Goes into the keeper drawer. Family hit.
Very good. Cut the cayenne pepper in half, but kept everything else in the same general proportions. Took another reviewers advice and mixed around 2.5 tablespoons of rub with 2 tablespoons of olive oil in a ziplock, and then dropped in the chicken breast and gave a nice coating. Grilled @ ~450 degrees for around 13 minutes (really thick chicken breast). Came out super flavor-full, with the right amount of heat.
Makes GREAT ribs
This was the first and only rub I've ever tried and it turned out wonderfully! The balance between spicy and savory is perfect!
A great all purpose rub. I've used it on pork, chicken, and steak. I usually make the big batch so that I have it on hand whenever I need it.
This is very flavorful. I cut down on the salt, and it was still good. I brushed a little olive oil on the steaks, then sprinkled with some lime juice, then added the spice rub and some chopped parsley. Marinated then put under the broiler. Delish!
These rubs are time consuming they're here in a big saving homemade manner they are the next best thing to the real thing,i loved putting them together,and you can make as much as you can,or make as little as you can, thank you for these different ways, different ways to use them
Absolutely delicious! We love it!!!
Hubby checks my spice rack regularly to make sure i have plenty of this rub on hand! He is picky about spices,but loves this stuff on chicken,steaks,ribs,you name it! "Delicate" tastebuds need not apply!
Excellent on slow baked oven roasts!
Great rub, with excellent taste. I am not a big fan of salt, so I cut the salt in half. Next batch I will reduce a little more. Next batch will include a little bronw sugar as mentioned by others.
Great Rub. I used it on a Whole Turkey and it was very good. Based on reading other reviews, I cut the cayenne pepper in half though.
I'd give this 4.5 stars if I could. Very good dry rub! I have to use less red pepper for my hubby though.
I halved this recipe because I didn't have quite enough of some of the ingredients to make the entire thing. Makes a lot even at half. We used some of this as a dry rub on chicken leg quarters that we baked first then bbq'ed with sauce for 10 minutes after baking. Produces a very juicy, tender bbq'ed chicken. We are using Hugh's Dry Rub on a rotisserie chicken tonight - we are making the neigbors jealous as we speak...Great dry rub for probably any kind of meat - probably even fish! In fact, sprinkle it lightly on some hot french fries or on top of some mashed potatoes or potato or macaroni salad in place of just paprika. This rub is good in everything!
I used this rub for a roasted chicken and it was mediocre. Instead, I repurposed it as a roasted potato wedges recipe -- and holy moly, FANTASTIC! I added a bit more salt after roasting but they turned out so zesty and flavourful. I cut peeled yellow potatoes into wedges, tossed with vegetable oil and rub, then roasted at 450 for 45 minutes in a cast iron pan and flipped every so often. Finished with Maldon flakes!
We don’t like a lot of heat, so I cut the ceyenne pepper in half. Was very good. Will make again
This rub was a great complement to the barbecue chicken I made last night! I did cut back a bit on the cayenne (about 1/3 of the recipe's suggestion) as I didn't want it too overpowering.
I was looking for something to coat my chicken with for pizza when I came across this recipe. It was absolutely perfect. Great flavour.
very good, nice spice
good but spicey. It was ok.
Love the taste !! Used it on a smoked turkey breast and everything turned out moist. I too cut back the salt and and added more garlic powder. Hope to use it on more meats and seafood. Thanks for sharing!~!
Marinated chicken legs in 2/3 Moore ‘s and 1/3 worcestershire sauce. Sprinkled a generous amount of this rub on the chicken as I placed them on the grill over indirect heat. WOW!!! I have also used this rub on smoked turkey and received rave reviews. This is my go to rub when cooking birds.
This was wonderful on chicken wings!
Made large batches of this for Christmas gifts last year. Everyone loved it and are asking for it again this year. Also made some for myself and have loved it on everything I used it on.
Awesome on baby back ribs! Can't wait to try on other meats. I baked the meat instead of grilling and it still turned out great. Thanks Hugh!
Awesome!! A perfect blend of flavours with a bit of a spicy kick but not overwhelming. Great with ribs rubbed with this spice blend, refrigeragted overnight and slow cooked, covered and standing on end (so juice runs off) in a 200 degree oven for 5-6 hours and then finished off on the Bar-B-Que grill with your favourite bar-b-que sauce. Perfect with Danish baby back ribs!!