-
-
My review
Rib Rub
117
sal
"Barbequed spareribs are extra delicious after a rubdown with this flavor-enhancing dry mixture."
Added to shopping list.
Go to shopping list.
Ingredients
10 m servings 48Original recipe yields 12 servings (1.5 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} PrintNutrition Facts
Share
Explore more
Reviews
Read all reviews 68 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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.