I love the Moroccan Twist spice rub – it is absolutely fantastic. Not only is it delicious on chicken, pork tenderloin etc., but I also add it to sautéed carrots with honey and some orange juice and it is just fabulous.
That Sweet Heat rub is so awesome. I use it mostly for peel & eat shrimp and recently did a test for beer can chicken. I used Emeril’s Rustic Rub on one half and Sweet Heat on the other. You win hands down. There is NO comparison!!!! I’ve also tried it on salmon & scallops, but shrimp is the best.
I like both the Sweet & Spicy and the Sticky Sweet. But my son (who drinks the Sticky Sweet like water) wants the sticky sweet.
My family loves the Sweet & Spicy Glaze on our turkey burgers. The kids say it’s way better than ketchup.