Rub with Love by Tom Douglas (Peri Peri, 3.5 oz)

I like the rub but I'm disappointed with the product's name. Peri Peri in the name led me to believe that the rub contained peri-peri peppers but it doesn't. It's a yummy product, completed unsullied by peri peri peppers mentioned in the product name. I'd accept "peri peri style rub" but as is, I find this yummy product to be deceptively labeled

According to Amazon I have ordered this 13 times, along with one or two purchases from the actual Tom Douglas online store. It's cheaper on the Douglas site, but the shipping cost wipes out any savings. Nonetheless, I'm trying the Douglas store again to see if I get a product that's any fresher. As one other reviewer commented, it does seem to get clumpy soon after opening.In addition to using this for peri peri chicken, I take a small bag on my fishing trips; when other seasonings get boring, a bit of this rub can restore the joy in a hurry.

The African Peri Peri blend is an angel in my cabinet. I have graced all sorts of foods with its presence. Eggs, yup. Meats of all the animals, of course. Potatoes, even the British ones with the “e” on the end. I’ve tried to even bring the blend into The bedroom, but my wife only likes it on food. This is a must have for anybody, and if you are the type who loves oatmeal and thinks mayonnaise makes things fancy, then this blend will blow your gd mind. Get it.

I loved that isn't salty. So many rubs use way too much. We love the flavor as well!

Love all of Tom Douglas's rubs. Give your protein an upscale taste and presentation. Great tasting. Easy to use.

Saw this on a cooking show, made by hand by a California company. Completely agree with another reviewer! I pretty much never follow to the letter usage advice...have had some catastrophes and some successes with the avant garde approach I take to spicing and rubs. This was a total winner! 1-1/2" thick boneless pork loin chops from SamsClub...2 hours before cooking..salted the loins...rubbed and stabbed them with a vintage meat tenderizing knuckle 'thing' then drizzled EVOO, and smooshed with my fingers. Back in the fridge for an hour, out for 1/2 hour, then into a pre-heated grill pan (one of those with built in squiggly ridges) with more EVOO and a little butter. Seared all sides, including the edges, lowered the heat and 'grilled' with a splatter screen about 10 minutes on each side. (8 minutes would be OK.) Spectacular!!! Read about all the rubs at: http://tomdouglas.com/

Delicious on salmon too!

Amazing amazing amazing! Just a hint of kick on the back side. Very smooth spice not over powering. Peri Peri is very different from any other spice personally that I've had. I like it on beef, chicken, and pork. Everybody that I've had try it absolutely loves it and asks where I got it. It's tasty enough that when you get it you can actually dab your finger in it and taste it straight that will give you an idea of how much seasoning you want to put on the dish that you're cooking. Sometimes I like just a little to step up a dish. Other times I can give it a really good helping to really accent the flavors.