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- Verified Buyer
I have been using this meat rub for over 4 years, and most recently used it for pork baby back ribs. The ribs were the best I have ever made and better than any I have had in any restaurant. They were so tender you could cut the meat with a fork and the flavor was amazing.I made 2 slabs of pork baby back ribs. First, remove the skin on the back of the ribs. This can easily be done by loosening a corner of the skin on one end of the slab, and using a paper towel to get hold of the loose end. The entire skin pulls off easily using this method.I cut the slabs in half, generously covered both sides of the ribs with this meat rub, put them in a baggie, and then in the refrigerator overnight. The next day, I put 1 cup of water and 1/4 cup apple cider vinegar in a pressure cooker, arranged the slab halves in a pressure cooker standing up on the sides around the pot, and pressure cooked them on high for 25 minutes. When they were done, I let the pressure slow release for 5 minutes, and then did a quick release of the rest of the pressure.At this point, you can cover them with plastic wrap until you are ready to finish them for dinner, finish them immediately, for vacuum seal and freeze some or all for a future meal. In my case, they were cooked too early for dinner, so I covered 1/2 of them and put them in the frig until dinnertime, and the other half was frozen for a future meal.When you are ready to make them for dinner, put them on an aluminum foil covered cookie sheet, slather your favorite BBQ sauce on both sides (I used Famous Dave's BBQ sauce), and broil each side until the BBQ sauce is bubbly and starting to caramelize (5-10 minutes per side depending on your oven).Once you make ribs with this method, you will never make them any other way. To cook spare ribs and St. Louis Style ribs, pressure cook for 30-35 minutes with 20 minutes of natural release. Finish them the same as described above.I have also used this meat rub to sous vide bison roasts. I use the same method of covering the roast with this rub and putting it in the refrigerator overnight. I sous vide a bison sirloin tip roast at 129 degrees for 12-15 hours for a medium rare roast. If you like your roasts more done, just increase the temperature to the done temperature you prefer.In addition to the two methods of cooking mentioned, I would recommend this rub for any meat. Refrigeration for at least 4 hours and preferably overnight is recommended. This rub is also great for BBQing or smoking any kind of meat. Once you try this rub, you will be hooked.I hope this review was helpful for you, and may update it with more ideas to use this rub in the future.It's good on anything, but grilled chicken and vegetables are outstanding using nothing but this rub. I make a ton of my own rubs, but have never matched this one. Try it, you won't be disappointed.This stuff is great. I put it on steak, pork chops, ribs, burgers. Not an over powering rub but amazing flavor! You won’t be disappointed in my opinion.They don’t sell this at the stores near me and I love this stuff. I bought it in Cali and now in Kansas and can’t get it anywhere was so glad when I found it on Amazon. Trust me and order this. Makes the meat taste so good. 10 out of 10 I recommendGood flavorI used this rub for chicken, thighs and wings OMG! I never expected the depth of flavors, the sweet heat combo or the penetration into the meat with minimal time. You will not be disappointed with this rub. Can’t wait to try it on beef and pork. Use a lot, don’t be shy, I know you can add other ingredients to the rub, I would suggest heat as the only additional ingredient to this rub as all else is well covered. Just ordered 4 more bottles, one for my daughter and two more for me, using it for the chicken I’m smoking and grilling for my grandsons graduation. Will update the feedback from my efforts.Great Rub for any meat.I use this on everything I put in my Smoker and everything I Bar B Que.really brings out the meat flavor in any grilled option you have. Not spicy just enhances the meat flavors very well.
