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Smoky Paprika Salt Rub

Smoky Paprika Salt Rub


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Makes about 1/4 cup Servings

Ingredients

  • 1 tablespoon coriander seeds
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons kosher salt
  • 1/2 teaspoon cayenne pepper

Recipe Preparation

  • Toast coriander seeds and cumin seeds in a small heavy dry skillet over medium heat, shaking pan frequently, until fragrant, 1-2 minutes. Let cool. Finely grind seeds in a spice mill; transfer to a small bowl. Stir in smoked paprika, kosher salt, and cayenne pepper. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Melissa Hamilton, Christopher Hirsheimer

Nutritional Content

1 teaspoon per serving, 1 serving contains: Calories (kcal) 5 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 720Reviews Section

10 BBQ Dry Rubs You Can Make at Home

Store bought rubs are fine for emergencies or when your pantry is bare.

But if you have a fully stocked pantry nothing beats a good homemade dry rub.

Whether it is pulled pork, smoked chicken or beef brisket you have a hankering for, we’ve got a recipe for you. You would be surprised at the the impressive range of barbecue rubs you can whip up from the ingredients you have sitting around on your shelves at home.

So read on and we promise you’ll find the perfect dry rub you can make at home for the next time you barbecue.

1) Sweet & Spicy Barbecue Pork Rub

This wonderfully balanced pork rub has just the right mix of sweet, spice and salt.

We designed it for pork, but you could just as easily use it on chicken.

But what we really like about this rub is that it gives you room to ‘customize’. Adjust the quantities to create a rub with just the combination of flavors you like.

Ingredients:

  • 1/2 cup brown sugar
  • 1/4 cup smoked paprika sweet is also fine
  • 2 tbsp coarse salt
  • 1 tbsp chili powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp cracked black pepper
  • 1 tbsp mustard powder
  • 2 tbsp ground cumin
  • 1/2 tsp cayenne pepper

2. Classic bbq turkey and chicken rub

We originally came up with this rub to use on smoked turkey but after much testing, we can confirm it works brilliantly on chicken too.

The blend of smoked paprika, brown sugar, cumin, mustard and onion powders and salt and black pepper and all classic bbq flavors.

This rub has been perfectly balanced to keep everyone happy. There isn’t too much spice so you can safely serve this to kids (or fussy eaters).

If you like a little more kick just add a little cayenne pepper.

See the full rub and suggestions for how to customize it here.

3. Coffee Dry Rub (Amazing on beef, surprisingly great on chicken and pork)

This coffee rub goes perfectly on beef thanks to its big bold flavors. The coffee helps to tenderize the meat, enhances the savory flavors, and also helps you get a great bark on the outside of your meat.

For best results grind your own coffee fresh, but the actual type of coffee isn’t super important.

4. Classic Sweet Rub (Great for Pork and Chicken and… well most things really!)

While this rub just screams pork and chicken, there isn’t anything this classic sweet rub won’t improve.

With a nice hit of paprika, this rub will also deliver a spicy kick if thats what your into. Just use sweet paprika for a less spicy rub, or reach for the hot paprika if you like a bit of heat.

Seeing it is so versatile you might find making a big batch is a good idea, so it is on hand ready to go when you decide you want to get out the barbecue.

Ingredients:

  • 1/4 cup dark brown sugar
  • 1 Tablespoon coarse sea salt
  • 2 teaspoons cracked black pepper
  • 2 teaspoons smoked paprika (hot or mild, whichever you prefer)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper

5. ‘Sweet with Heat’ Texas Style BBQ Rub

Great for grilled and smoked meats alike, this authentic style Texas rub starts off sweet and ends with a spicy kick at the end.

This rub comes in highly recommended for smoked pulled chicken. But it will accompany any smoked or grilled meat just fine. Brown sugar and chilli powder give this rub tell tale barbecue flavor characteristics.

If you are a fan of Texas style barbecue, why not raid your pantry and whip up a batch of this tasty rub.

Ingredients:

  • 1/3 cup chili powder
  • 1/3 cup golden brown sugar packed
  • 1/4 cup salt
  • 1/4 cup ground black pepper
  • 2 tbsp ground mustard
  • 2 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp ground cayenne pepper

6. Meathead Goldwyn’s Memphis Dust Rub (Formulated for Ultimate Flavor, Color and Crust Formation)

Grilled and smoked meats engage all the senses, not just our taste buds. The sight of the dark, glistening surface and the texture as you bite through that perfectly formed bark are all part of the experience.

This rub has been formulated to guarantee the formation of a bark that not only tastes great, but looks amazing and has a great texture to boot.

This rub was originally created for ribs, but has proved to be a hit on pork butt as well.

This rub doesn’t have salt included, but you can read more about why, and when to add it to your meat.

Ingredients:

  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup white sugar
  • 1/2 cup American paprika
  • 1/4 cup garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 teaspoons rosemary powder

7. Rib Rub (This one has scored some awards too!)

I’m sure we have all heard someone claim they have the ‘best rib rub recipe’. But this recipe has won it’s creator awards – so you can take his word for it.

While this is called a ‘rib rub’, you can actually use it on fish, pork and even veggies! There are no hard and fast rules as to how this rub can be used as it is so well balanced.

Ingredients:

  • 3/4c Paprika
  • 1/2c White Sugar
  • 1/4c Granulated Garlic
  • 1/8c Brown Sugar
  • 2 tbsp. Chili Powder
  • 2 tbsp. Salt
  • 1 tbsp. Cayenne
  • 1 tbsp. Cumin
  • 1 tbsp. Black Pepper
  • 2 tsp. Oregano
  • 2 tsp. Onion Powder
  • 1 tsp. Thyme

Have a look for yourself by following this link.

8. Memphis Style Baby Back Ribs Rub

If easy to eat, dry rubbed Memphis style ribs are your thing, then this is the rub you are after.

There is so much flavor packed into this rub that there is no need for sauce. However, a vinegar wash and an extra sprinkling of rub can be added if you want to turbo charge your ribs.

This rub creates a great savory crust on the meat.

Ingredients:

  • 1/3 cup kosher salt
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground allspice
  • 1 tablespoon herbes de Provence

Make up a good batch to have at the ready using this recipe, and enjoy chowing down on some Memphis style ribs on balmy summer evenings.

9. Beef Rub (With a healthy dose of pepper)

Beef tastes best when paired with pepper. So slapping a pork rub on your beef isn’t going to yield optimum results. You really need a dedicated beef rub.

Many barbecue houses will use a basic salt and pepper rub. While this tastes great, sometimes you want a little more.

This rub is made specifically to complement beef, and offers a little more than classic salt and pepper.

Ingredients:

  • 3 tablespoon coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons American chili or ancho powder
  • 1 teaspoon chipotle or cayenne powder

10. Steven Raichlen’s Memphis Style Rub for Ribs

This recipe includes the the ingredients needed for a rub and a mopping sauce.

With great step by instructions that you can follow whether using a gas grill, charcoal grill, mopping sauce or the rub alone, tap into Stevens years of grilling experience to create some great Memphis style ribs.

Ingredients:

  • 1/4 cups sweet paprika
  • 4 1/2 teaspoons freshly ground black pepper
  • 4 1/2 teaspoons dark brown sugar
  • 1 tablespoons salt
  • 1 teaspoons celery salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground cumin

Get the recipe and all the instructions here.

Wrapping it up

Next time the mood strikes you to whip up some ribs, there is no need to trawl the supermarket aisles for a tasty rub. Everything you need is most likely sitting there in your pantry.

Why not raid your cupboards now and see what you have in stock, and start making plans with your family and friends.

We hope you enjoyed this round up of barbecue rubs you can make at home. Let us know what you think of the list in the comments section below. If you found this list helpful, please share.

What is a Reverse Flow Smoker?

If you’re in the market for an offset smoker, you’ve probably come across the term “Reverse Flow”. Companies who produce this twist on the classic

Smoked Irish Bangers with Mashed Potatoes

Homemade aromatic Irish sausage links served with fluffy butter smashed potatoes.


Use fresh spices

  • For maximum flavor, make sure your spices are fresh. Spices that have been in your pantry since theReagan administration should be tossed out &mdash heck, if you&rsquove got anything that&rsquos more than a year old, it probably should be purged.
  • To tell if your spices are old, smellthem and/or taste them. Fresh spices should pack a punch to your nose and tongue. If it doesn&rsquot smell like something, it won&rsquot taste like much either.
  • I do an annual Penzey&rsquos order to replenish my stocks every January. I love their spices and usually, they&rsquoll send a few extra freebies along with my order.
  • Another tip is to buy whole spices instead of pre-ground. They&rsquoll last at least twice as long and when you grind them fresh, you&rsquoll REALLY get a punch of flavor.
  • Buy a separate coffee grinder that&rsquos JUST FOR SPICES &mdash so your morning cuppa doesn&rsquot taste like cumin and vice versa.

Pork Rub Ingredients

To view the entire list of ingredients and amounts needed, please see the printable recipe card located at the bottom of this post.

  • Brown Sugar – I love the way it tastes when using dark brown sugar. It makes it a rich and dark sweetness that is hard to beat. You could use light brown sugar if that’s all you have.
  • Chili Powder – It’s incredible what a little bit of chili powder can do to the mixture. Yum!
  • Garlic & Onion Powder – Nothing beats the combination of the two of these ingredients. You can swap the onion powder for garlic flakes too.
  • Paprika – Any variety of paprika will work. If you want a stronger smoky flavor, you should use smoked paprika.
  • Pepper – I recommend using black pepper and cayenne pepper. It makes the dry rub for pork a little bit spicy.
  • Salt – I use kosher salt and love how it turns out. Feel free to add more or less, depending on your preferences.

How To Make This Pork Rub Recipe

1. Combine ingredients.

Mix all of the spices and seasonings together in a small bowl. Keep in a jar or airtight container.

2. Add to meat.

Sprinkle the mixture on your favorite cuts of meat and cook. You will be amazed by how incredible it makes the meat taste.


Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

Smoky seasoned steak and wedged potatoes grilled to perfection. Served with a simple sour cream and onion sauce.

Smoky seasoned steak and wedged potatoes grilled to perfection. Served with a simple sour cream and onion sauce.

Share This Recipe

Butcher Counter

Ribeye Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Ingredients:

  • 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 2 large russet potatoes, cut lengthwise into 8 wedges each
  • 1 tablespoon minced green onions
  • Sour Cream and Onion Sauce (recipe follows) (optional)
  • 2 tablespoons smoked or Spanish paprika
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper

Cooking:

Combine seasoning ingredients in small bowl remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes toss to coat.

Place steaks on grid over medium, ash-covered coals arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.

Carve steaks into slices season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup


Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

Smoky seasoned steak and wedged potatoes grilled to perfection. Served with a simple sour cream and onion sauce.

Smoky seasoned steak and wedged potatoes grilled to perfection. Served with a simple sour cream and onion sauce.

Share This Recipe

Butcher Counter

Ribeye Steak

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Ingredients:

  • 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 2 large russet potatoes, cut lengthwise into 8 wedges each
  • 1 tablespoon minced green onions
  • Sour Cream and Onion Sauce (recipe follows) (optional)
  • 2 tablespoons smoked or Spanish paprika
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper

Cooking:

Combine seasoning ingredients in small bowl remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes toss to coat.

Place steaks on grid over medium, ash-covered coals arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.

Carve steaks into slices season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup


Cajun spices are a standard blend of popular household spices most people already carry in their cabinet or pantry. There are several varying recipes out there floating across the internet, but I am very biased and believe this flavor combo is the best.

Here is what I use:

  • Salt (of the sea variety)
  • Celery Salt
  • Black Pepper
  • Smoky Paprika
  • Red Pepper Flakes (can sub with cayenne pepper)
  • Thyme
  • Parsley
  • Onion Powder
  • Garlic Powder

Chicago Hot Dog , then celery salt is definitely a pantry staple.

While it may be tempting not to add this to your blend if you don’t have it on hand, I will definitely say it really ties all the flavors together nicely. So make sure you don’t overlook this spice!

Finally, my only other note is to use a spice grinder to create a finer rub and to thoroughly combine an emulsify the flavors together. A spice grinder with this mixture makes all the difference so give it a few pulses if you can!

What Can I Use the Cajun Dry Rub On?

The options are truly versatile when it comes to using this spice. I really love it on the following proteins:

  • Chicken (whole birds, thighs, wings and chicken breasts)
  • Pork
  • Flank Steak or Skirt Steak
  • Shrimp
  • Salmon (or other fish)
  • Seared Tofu

shrimp po’ boy salad recipe , my addictive almond flour Cajun chicken tenders, on making crispy chicken quarters , or on my spicy smoky sweet potatoes . Grab the full recipe and nutritional info below!

Featured products

Memphis rubs are traditionally slightly sweet with a great savory and earthy flavor profile. Most have brown sugar, paprika, salt and pepper. From there, it is all up to individual taste. Every pit master in Memphis has their own take on the flavors and spices that make up their rubs. Mine leans into herbs and seasonings that contribute a balance to the sweet and saltiness.

Memphis dry rubs and very, very important because in Memphis, the rub often stands on its own. They serve their ribs wet (with sauce) or dry (no sauce). The dry ribs are dusted with another sprinkling of this awesome rub right before being served, so having a great rub is the most important thing.

For best results, use freshly ground black pepper and coarse kosher salt. I like to use Morton kosher salt in all my rubs. This salt is a flat, almost flaky salt with a great flavor.


Recipe Summary

  • 1 tablespoon seasoned salt (such as LAWRY'S®)
  • 1 teaspoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground paprika
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon liquid smoke flavoring
  • 4 bone-in pork chops (1/2 to 3/4 inch thick)

Preheat an outdoor grill for medium heat, and lightly oil the grate.

In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat allow to stand for 10 minutes.

Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.


Instructions

Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor

Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade

Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork

Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach cook 2 minutes or until wilted. Serve salmon over spinach



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