How to make it

  • In a medium size bowl add all of the ingredients, mix well. Store in a glass jar or container.
  • ***Note: 4/16/2014 He decided to add 1/8 cup onion powder to the recipe:-)

Reviews & Comments 8

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    " It was excellent "
    mommyluvs2cook ate it and said...
    This was Deeeelicious! I'm glad this made a lot so I have plenty for future use. Just bottled it up in extra spice bottles I had lying around :) I also wouldn't mind trying it on some steaks like Frankieanne did below, or even a whole chicken and roasted! Lot's of options :) Added more in FA's IMI link Ricks Rub
    11/22/14
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  • brianna 10 months ago
    I sure like the sound of this rub. I'm not a big fan of BBQ sauce so I'm always looking for alternatives. This sounds like a real tasty way to cook ribs.
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  • twill10 1 year ago
    sounds very good...thx
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  • browneyegirl 1 year ago
    Thank you for sharing this.I had bookmarked this.In case that I do try it.
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  • drakeshattuck 1 year ago
    My new smoker arrives tomorrow. Your recipe hit my feed just in time. This will be my labor day rub for my ribs. I'm loving the smoked paprika.
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    " It was excellent "
    frankieanne ate it and said...
    I usually use McCormick's Grill Mates Smokehouse Maple on my steaks because it has brown sugar in it along with the maple. I love brown sugar on meats! I used this on a New York cut steak. I used chipotle chili powder and left out the cayenne (I don't have any) and it was just spicy enough for me. I liked the brown sugar mixed with the paprika. Very nice! I added a picture and put a thread in IMI. 8/3/13
    Ricks Rub
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  • Cherrill 1 year ago
    This sounds wonderful. Thank you!
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  • chuckieb 1 year ago
    Oh my goodness! This really looks awesome. I am a big, big fan of smoked paprika.
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    " It was excellent "
    mommyluvs2cook ate it and said...
    This looks great! I have a rib rub recipe, but it's quite different, love the sound of this one :)
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  • Good4U 1 year ago
    Very nice:) Tell Rick it is a good combination:) I like the addition of the dry mustard it is quite different!
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