More Recipes Like Wally's Rib Rub

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Rib Rub

Submitted by: sal

Rub spareribs with this zesty blend of sugar and spices before grilling.

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Plato's Dry Rub

Submitted by: Eric

Home Town: Glen Rock, New Jersey, USA

Living In: Burlington, North Carolina, USA

This is a great dry rub for seasoning pork and chicken for the barbeque. It's excellent on a Boston butt cooked slowly on the grill at about 250 degrees F for 10 to 12 hours.

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CCRyder's Smoker Rib Rub

Submitted by: ccryder81

Home Town: Maineville, Ohio, USA

Living In: Monroe, Ohio, USA

This sweet and spicy rub includes oregano, thyme, and rosemary. Fire up the smoker and get ready for a full flavored rib experience.

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Mediterranean Spice Rub

Submitted by: Kristy Bach

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

This cumin, cinnamon, and nutmeg spice rub is perfect for lamb, chicken, or beef. It can be used for satay or kabobs.

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BBQ Dry Rub

Submitted by: AMYNTAYLORSMOM

My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!!!

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Dry rubs can be as successful as a liquid marinade, and add wonderful flavors to meat or poultry with very little effort. This rub has herbs, sugar and powdered mustard, perfect for chicken or pork. Make up a few batches and give them away as gifts.

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Big E's BBQ Rub

Submitted by: BIG E BBQ

Home Town: Kings Mountain, North Carolina, USA

This rub goes great with pork shoulder and beef brisket.

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Granny's Spice Rub

Submitted by: Handiane

Living In: Rockwall, Texas, USA

This is a rub you can use on basically anything from chicken to toast for a mild zest! This rub is great on grilled meats such as steak, pork, chicken, or turkey. It's also ideal for stir-fried or steamed vegetables.

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Bayou's Bodacious Butt Rub

Submitted by: Chef Bayou

Home Town: Baton Rouge, Louisiana, USA

Living In: Galveston, Texas, USA

This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras. The brown sugar creates a nice crunchy 'bark' on the outside of the meat.

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