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Rich's Rub has been tested by both high end BBQ cooks and weekend warriors alike. Here's some impressions:
Vince T from Fla emails
"I have been cooking and smoking for over 20 years at the serious level. I have constantly dabbled with many makers of rub, I have no reservations at all stating that the Hunky rub is one of the most tasty, unique, and satisfying products ever. I keep trying the rub on different meats and cooking styles, and it is superb on everything I try. And the poultry brine? Well, my wife will not allow the preparation of any chicken dinner unless the Hunky brine is used, nuff said."
Some comments from Bob Ballentyne, Chef D' Cusine for a large professional catering company.
"The rub gives off a real interesting chile and cayenne pepper aroma"
"I really enjoyed testing Richtee's rub and think it is a well balanced rub
with just enough cayenne pepper to kick it up so you know this is not just an off the shelf rub."
http://forums.cooking.com/showthread.php?p=80585#poststop
And another from Bob- on catfish this time!
http://www.smoked-meat.com/forum/showthread.php?p=32882#poststop
Chef Bob Ballantyne
The Cowboy and The Rose Catering
Grand Junction, Colorado, USA
SmokinLee writes:
"Although I have tried this rub at the Flushing Rib Burn on ribs smoked by pros, I needed to give it a whirl at home. It was just as I remember and even my picky 3 year old granddaughter enjoyed the ribs. This is a real good rub with flavors that I have never added to my rubs, You should just try for yourself if you haven't already."
http://www.smoked-meat.com/forum/showthread.php?p=66348#poststop
The Poolguy did a comparison to a commercially available rub by Tone's:
It was about time I used up the remainder of the seasoning that Rich sent me, so I decided to put em to the test, Richs VS Tones ( my rib favorite) The end result was......I have to say Richs rub was fantastic!
Very Good, thanks Rich, very good flavor and even an afterburner taste as well!
http://www.smoked-meat.com/forum/showthread.php?p=26405#poststop
Gunslinger at smoked-meat.com writes:
And the rub seems to make a great sausage seasoning as well, with minor
additions. As mentioned before, it IS fairly low in salt content.
http://www.smoked-meat.com/forum/showthread.php?p=74401#poststop
Also, the rub is excellent on chicken:
"I used the complete package on this chicken...adding 1/ 2 to a large
baking dish bottom--then using the balance for the top , the inside front and
back and some under skin.I roll the chicken in this pan to get total
coverage..or sprinkle on where necessary.Then to get the closet I could to the
grilling experience--I placed it on a rack over a low sided pan so that the heat of
the oven could get all around the chicken even the bottom as it cooked.
Thereby BAKING that rub taste deeper inside the meat.
The taste of the chicken was really good. The rub held its flavor and no
pieces of the chicken nor slices of chicken needed any other seasoning what so
ever.Not salt nor pepper !! Nothing !! it was delicious !!!"
http://forums.cooking.com/showthread.php?p=97628#poststop
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