"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!" — buckeyewalt
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1 3/4 cups
Hungarian sweet paprika
ground black pepper
1 1/2 teaspoons
2 1/2 teaspoons
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 it was sooo good. Prepped ribs by peeling membrane, rubbed with 1/4c apple cider vinegar and 1ts liquid smoke... This really tenderizes the ribs. Then, rubbed GENEROUSLY with Wally's Rib Rub, double wrapped in foil, in frige overnight. Cooked according to AR's Scott Hibb's Amazing Whisky Grilled Baby Back Ribs from this point on. BEST RIBS I'VE EVER HAD IN MY ENTIRE LIFE!!! I'm gonna repeat the process exactly tonight with a pork loin for tomorrow's Sunday family dinner... I have no doubt it too will be extraordinary =) ***UPDATE: Pork loin came out GREAT! Did everything exactly the same (Wally's Rub, then Scott Hibb's sauce and method). Gonna do it again tonight with chicken breast. That makes 4 nights in a row we've used this rub! Steak, Ribs, Pork Loin, and now Chicken... Maybe Salmon tomorrow...? =) P.S. ONE batch has sustained us all of these meals.
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.
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 hours and then put them on the grill and slathered them with bbq sauce. The ribs were tender and oh-so flavorful. This is definitely a keeper.
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 kind of dipping sauces. I will definitely be using this rub again and again. Would probably even be good on baked or grilled pork chops. No more store bought rub for me!
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 wonderful it was and wanted to know the recipe. Even if you can't marinate it for hours, it's still incredible. I use it on the meat and then add olive oil before grilling. Thank you for posting this.
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.
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 beer on them, covered tightly with foil, and baked for 1-1/2 hours in a 350 degrees F oven. Then finished them off on the grill, basted with BBQ sauce, until they were crisped up, about 15 minutes, and served with extra BBQ sauce. Baking the ribs first cooked off the fat, and the ribs were succulent and flavorful. I cut back on the salt and cayenne, and will be using this rub in the future.
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 to salty, so I made another batch without salt at all, combined the two batches and it was DELICIOUS (not to mention I now have enough rub to last for a long time!). So I highly recommend cutting the salt by half. You can always add more if it is not enough for your liking. After tasting these, most people I cook them for don't even bother with the BBQ sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Wally's Rib Rub
Serving Size: 1/22 of a recipe
Servings Per Recipe: 22
Amount Per Serving
Calories from Fat: 2
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