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My review
Rib Rub
116
sal
"Barbequed spareribs are extra delicious after a rubdown with this flavor-enhancing dry mixture."
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Ingredients
10 m servings 48Original recipe yields 12 servings (1.5 cups)
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
2/19/2011
This has promise, but needs a little tweaking. As is, it's very salty. I made the full batch, but didn't use it all. I'll be adding some additional sugar (maybe brown sugar), garlic powder, and ...
Most helpful critical review
3/17/2004
Is good. Left out the "MSG" and added granulated garlic in its place. We thought it was great, trying it on Steak and Pork loin next.
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3/17/2004
Is good. Left out the "MSG" and added granulated garlic in its place. We thought it was great, trying it on Steak and Pork loin next.
2/19/2011
This has promise, but needs a little tweaking. As is, it's very salty. I made the full batch, but didn't use it all. I'll be adding some additional sugar (maybe brown sugar), garlic powder, and ...
12/18/2011
Very good rub. i took a hint from the other reviews and made modefications myself. i changed the salt content to two tablespoons, substituted the white sugar for brown sugar, went to a table sp...
4/27/2013
I like this recipe, it's a good starting point for a rub. I left out MSG and added a little meat tenderizer instead. Also a dash of ground ginger and ground allspice. Has a lot of possibilities.