Gary Wiviott’s Rub

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Gary Wiviott's Rub
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Rating: 0
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This recipe is from the Book Excerpt: 

Low & Slow

Master the Art of Barbecue in 5 Easy Lessons 

 

 

By Gary Wiviott with Colleen Rush



Ingredients


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

3 tablespoons dried oregano

2 tablespoons dried thyme

2 tablespoons chipotle powder

2 tablespoons ancho powder

1 tablespoon guajillo powder



Instructions


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.

Servings
about 2 1/2 cups
Servings
about 2 1/2 cups
Gary Wiviott's Rub
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe is from the Book Excerpt: 

Low & Slow

Master the Art of Barbecue in 5 Easy Lessons 

 

 

By Gary Wiviott with Colleen Rush



Ingredients


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

3 tablespoons dried oregano

2 tablespoons dried thyme

2 tablespoons chipotle powder

2 tablespoons ancho powder

1 tablespoon guajillo powder



Instructions


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.

Servings
about 2 1/2 cups
Servings
about 2 1/2 cups
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