Smoked Paprika Dry Rub

Smoked Paprika Dry Rub

A smoky, slightly sweet blend that forms a deep crust on grilled or smoked meats.

Total 5 min Makes 16 oz Calories 15/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This dry rub combines smoked paprika with brown sugar, garlic, and warm spices for a balanced crust on ribs, chicken, or pork shoulder. Mix it in minutes and store the extra in a sealed jar for your next cookout. It caramelizes nicely over low, slow heat without turning bitter.

Ingredients

  • 1/2 cup smoked paprika
  • 1/4 cup packed brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground mustard

Method

  1. In a medium bowl, combine the smoked paprika, brown sugar, kosher salt, garlic powder, onion powder, black pepper, cumin, chili powder, cayenne, oregano, and ground mustard.

  2. Whisk thoroughly until the brown sugar is evenly distributed and no clumps remain.

  3. Transfer the rub to an airtight jar or container, pressing out any air pockets.

  4. Store in a cool, dark place for up to 3 months, applying generously to meat 30 minutes to overnight before cooking.

Rate this recipe

★ 4.0 (1)

Smoked Paprika Dry Rub

This dry rub combines smoked paprika with brown sugar, garlic, and warm spices for a balanced crust on ribs, chicken, or pork shoulder. Mix it in minutes and store the extra in a sealed jar for your next cookout. It caramelizes nicely over low, slow heat without turning bitter.

5 min 16 oz 15 cal

Ingredients

  • 1/2 cup smoked paprika
  • 1/4 cup packed brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground mustard

Method

  1. 1

    In a medium bowl, combine the smoked paprika, brown sugar, kosher salt, garlic powder, onion powder, black pepper, cumin, chili powder, cayenne, oregano, and ground mustard.

  2. 2

    Whisk thoroughly until the brown sugar is evenly distributed and no clumps remain.

  3. 3

    Transfer the rub to an airtight jar or container, pressing out any air pockets.

  4. 4

    Store in a cool, dark place for up to 3 months, applying generously to meat 30 minutes to overnight before cooking.