Wally's Rib Rub

Wally's Rib Rub

54 Reviews 5 Pics
  • Prep

    5 m
  • Ready In

    5 m
Recipe by  buckeyewalt

“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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Adjust Servings

Original recipe yields 2 3/4 cups



  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.

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Reviews (54)

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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 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!

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Amount Per Serving (22 total)

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

Based on a 2,000 calorie diet



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BBQ Dry Rub


next recipe:

Ann's Sweet and Spicy BBQ Rub