Best 6 Smoky Paprika Rub Recipes
Are you in the mood for a smoky and savory flavor that will tantalize your taste buds? Look no further than the smoky paprika rub! This magical spice blend is perfect for adding a rich, smoky depth of flavor to a variety of dishes, from meats and poultry to vegetables and tofu. With its vibrant red hue and distinctive smokiness, smoky paprika rub is a great way to add a touch of rustic charm to your culinary creations. Whether you're a seasoned grill master or a novice home cook, this flavorful rub is sure to become a staple in your kitchen arsenal. So get ready to embark on a culinary journey filled with smoky and savory delights, as we delve into the world of smoky paprika rub.
Here are our top 6 tried and tested recipes!
BBQ SPICE RUB
This rub is so simple! It's made with the everyday spices you have in your cupboard. I rub it on everything from chicken to pork to burgers to steak. I keep it in a Ziploc® bag in the freezer. It's always ready to go! Double or triple your ingredients so you always have it on hand.
Provided by Brenda McGrath
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable plastic bag.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 15.3 g, Fat 1.1 g, Fiber 3.3 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 888.1 mg, Sugar 10.1 g
SMOKY PAPRIKA RUB
Use this smoky paprika rub recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, to make his Hanger Steak.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1/2 cup plus 2 tablespoons
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.
GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB
A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.
Provided by Bibi
Categories BBQ & Grilled Pork Chops
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
- Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
- Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
- Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
- While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
- When the grill is ready, lightly spray chops with avocado oil spray.
- Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg
PAPRIKA DRY RUB
A friend gave me the recipe for this delicious dry rub. I love the tongue-tingling punch it gives poultry. -Jackie Kohn, Duluth, Minnesota
Provided by Taste of Home
Time 10m
Yield about 1-3/4 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a rub for turkey or chicken.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2110mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.
SPICY PAPRIKA RUB
This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 9 teaspoons
Number Of Ingredients 6
Steps:
- In a small bowl, mix all ingredients.
SMOKED SPANISH PAPRIKA BARBECUE RUB
Whoowheee, this is terrific. Works well on pork, chicken, beef and any fish that can stand up to something hearty. I adapted this from a beer-butt chicken rub I found online. The secret is in the smoked Spanish paprika - I order mine online. This recipe makes enough for a couple of racks of ribs or a couple of chickens or a couple of tri-tips or flank steaks.
Provided by One Happy Woman
Categories < 15 Mins
Time 5m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix together in a bottle or jar with a shaker top.
- Spray meat with olive oil spray.
- Sprinkle the rub generously over the meat.
- Cook and eat. You'll be licking your fingers.
Nutrition Facts : Calories 29.2, Fat 1.2, SaturatedFat 0.3, Sodium 4.3, Carbohydrate 6, Fiber 3.8, Sugar 0.5, Protein 1.1
Tips:
- Choose high-quality paprika: Look for vibrant, deep red paprika with a strong aroma. Smoked paprika is made by drying and smoking peppers over oak or hickory wood, resulting in a rich, smoky flavor.
- Experiment with different types of chiles: The type of chile you use will significantly impact the heat level of your rub. For a milder rub, use ancho or guajillo chiles. For a spicier rub, use cayenne or chipotle chiles.
- Toast the spices: Toasting the spices briefly in a dry skillet over medium heat enhances their flavor and aroma. Be careful not to burn them, as this will make them bitter.
- Use a binder: A binder, such as oil or mustard, helps the rub adhere to the meat. This will prevent the rub from falling off during cooking.
- Apply the rub evenly: Use your hands or a pastry brush to apply the rub evenly to the meat, ensuring that all surfaces are coated.
- Let the meat rest: After applying the rub, let the meat rest for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
- Cook the meat to your desired doneness: The cooking time will vary depending on the type of meat and the cooking method used. Use a meat thermometer to ensure that the meat is cooked to your desired internal temperature.
Conclusion:
Smoky paprika rub is a versatile and flavorful blend that can be used on a variety of meats, including beef, pork, chicken, and fish. It is also a great addition to vegetables and tofu. With its smoky, sweet, and slightly spicy flavor, smoky paprika rub is sure to become a staple in your kitchen. Experiment with different types of chiles and spices to create your own unique rub that suits your taste preferences.
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