Paprika Dry Rub Recipes
THE ULTIMATE DRY RUB
This is a great Dry Rub for ribs, for chicken, brisket, chicken wings, and more. Use this dry rub on any meat that you're grilling, smoking, or cooking in the oven.
Provided by lyuba
Categories Appetizer Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
- Dry rub can be used right away or stored for up to 6 months.
- To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
- To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)
Nutrition Facts : Calories 331 kcal, Carbohydrate 77 g, Protein 6 g, Fat 4 g, Sodium 13998 mg, Fiber 13 g, Sugar 50 g, ServingSize 1 serving
HOMEMADE DRY RUB FOR EVERYTHING
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
Provided by Food Network
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 10
Steps:
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
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.
HUGH'S DRY RUB
Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.
Provided by Hugh
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.
Nutrition Facts : Calories 16.4 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1164.6 mg, Sugar 0.8 g
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