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4
out of 5
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Rubs me the right way,
January 7, 2008
By ucookit
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"I used this rub on a corned beef brisket point, let it sit in the fridge tightly bagged overnight, then slow smoked it over mesquite charcoal until done.
It makes a very savory pastrami with a bold, smoky flavor. My first reuben made with this was a delight! I like them with Russian dressing on one side of the bread, and deli mustard on the other."
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90 of 91 people found this review helpful.
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