Gary Wiviott's Rub

June 5, 2009 9:40:29 AM PDT
MAKES ABOUT 2 1/2 CUPS
  • 10 tablespoons hot Hungarian or "half sharp" paprika
  • 6 tablespoons garlic powder
  • 6 tablespoons kosher salt
  • 5 tablespoons freshly ground black pepper
  • 3 tablespoons cayenne pepper
  • 3 tablespoons onion powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 tablespoons chipotle powder
  • 2 tablespoons ancho powder
  • 1 tablespoon guajillo powder

Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.

To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.

Store leftovers in an airtight container for up to two months.


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