SzegedRib Rub, 5-Ounce Tins (Pack of 6)

This is our standard rub for anything pork. You just can't beat the flavor especially when paired with a good smoke. My husband makes the most awesome smoked pork butts and this rub is the only seasoning we use. We have had to resort to ordering from Amazon since we have a hard time finding it in any local stores. We don't mind though because it's just that good!

This will be my second purchase of six tins of this rib rub. It makes the most wonderful tasting ribs. I spread parchment paper on my kitchen table then add a long sheet of foil for added protection. Then I take my slab and lay it on the foil and rub it down the top, sides and even underneath with this wonderful rub, cut the slab in half and drop the two sides into a plastic ziplock to marinade overnight. The next afternoon, but fairly close to dinner time, I take the ribs out of the fridge and out of the bag and put them upright around the inside of my Instant Pot, which I’ve already placed a rack inside that has lift out handles, and poured into the pot a half cup of apple cider vinegar and one cup of chicken stock (Costco St. Louis style). Put on the cover, set the Instant Pot for pressure cook for 20 minutes, and when time is up, do a quick release. Lift the ribs out and place on a foil-lined baking sheet, brush them with your favorite BBQ sauce and put them under your broiler for approximately 2-3 minutes on each side, and you’re done. The meat comes out tender, juicy and falling off the bone wonderful. Enjoy!

According to my Amazon purchase history, I've been buying this stuff for 4+ years and I've purchased a total of 42 cans in that time (7 x 6-packs). It is absolutely incredible and is a staple in my kitchen. It's great on ribs (obviously) but I'll use it for pork chops, chicken, and fish as well.If you season your ribs properly and let them sit for an hour before cooking and cook them right (most people overcook but I'm not here to criticize), you'll have the best ribs you've ever eaten. And I've been told by NUMEROUS guests that my ribs are the best people have ever had.You can't go wrong with this rub!

In my opinion excellent flavor on ribs and Boston butts

This is the best rub ever. i purchassed it one day just to see what it was like and the first time i used it was liberally rubbed on a Ribeye steak (ya,ya i know it says its for ribs...) I grilled the steak at a high temp, and it turned out to be the best steak i have had outside of a high end restaurant, and the ones i have made with it since have all measured up as well.I have also used this as a rub for many other meats including pork and beef ribs, chicken, and burgurs, everything this seasoning touches turns to gold!I now live in a remote part of Alaska, and havent been able to find it anywhere besides Amazon, so i purchased a large multi pack to make sure i donw run out again!

I've been learning to make ribs using the 3-2-1 method and started out mixing my own rubs. Mixing my own rubs turned out to be fine but trying our multiple ingredients and the time to mix them up just added extra time to the process. I found this rub in my local store one day and have been using it ever since. I use this on both smoked and oven baked ribs. I tend to use 1 can per 3 racks of baby backs.If you are a fan of (I believe it is called) Memphis style ribs, give these a try. The flavor and salt amount is just right in my opinion.

I used to buy this locally but the stores stopped carrying it so I was lucky I found this on Amazon. This is the best dry rub spice I have ever found for pork and chicken and I have tried a lot. It has a wonderful flavor and adds just the right amount of spice for my taste, you can always add red or black pepper if you want more. I use this in combination with two other products and everyone raves about my ribs, they really are that good and I'm not bragging. I found the combination through trial and error but Szreged is the key ingredient, Best dry rub for pork you can buy.

The flavor is outstanding and you don't need to add any other seasoning.