Wally's Rib Rub

Wally's Rib Rub

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buckeyewalt 0

"I have been making this for a number of years, and everyone who has tried my ribs, chops and chicken says it has the best they ever had. Maybe they were just sucking up for a free meal, but I think it's good!"
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5 m servings 75 cals
Serving size has been adjusted!

Original recipe yields 22 servings



  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2541 mg
  • 102%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use.
  2. To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 61 Ratings

Most helpful positive review

AWESOME!!! I did cut the paprika and salt down to 1/8c each, just seemed too much to me. And I did 3/4c brown and 1/4c white sugar. Rubbed on flank steak 20 mins before grilling last night and i...

Most helpful critical review

i used regular table salt and this is WAY too salty. I would reduce the salt by 75%. (was this supposed to be kosher salt?) Otherwise, the spice combo was good.

AWESOME!!! I did cut the paprika and salt down to 1/8c each, just seemed too much to me. And I did 3/4c brown and 1/4c white sugar. Rubbed on flank steak 20 mins before grilling last night and i...

I thought this spice mixture was amazing. I didn't rub the ribs and let them sit overnight and will do that next time. I rubbed the ribs, wrapped them in foil and backed them at 200 for four h...

This Rub is the Best! Excellent! Omitted the ground cayenne pepper. Absolutely the best Rub I have ever ate! Used it on grilled ribs. They turned out finger licking good. We did'nt even need any...

This is my FAVORITE rub now. I use this on everything (i.e. steak, chicken, flank or skirt steak, ribs, and pork). This taste great on all meats. A dinner guest told me while eating it how wonde...

Good rub, although I did prepare the ribs a little differently. Rubbed the ribs with the spice mixture, put them on top of sliced onions on a large baking sheet, poured about a half can of bee...

I originally thought there was too much sugar, but the ribs came out great! I will make a double recipe next time to keep on hand in an air tight container.

Love, love, love this rub! I am rating it 5 stars because it is JUST that good; however, I did have to make a minor change. When I made the 1st batch exactly by the recipe, it was WAYYYYYYYYY ...

Very good rub. I found it tasted a bit too sweet when I was `checking`it, but once on the meat I did not find the sweetness overpowering at all. I put the rub on the ribs the night before, then ...

I cut the sugar down to 1/2 C white sugar and 1/2 C brown sugar to make it a bit healthier. The ribs were fantastic!

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