Smoked Spanish Paprika Barbecue Rub Recipe

Name: Smoked Spanish Paprika Barbecue Rub
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 1 or more
Ingredients: 1/4 cup Smoked Paprika; 1/2 teaspoon Dried Rosemary; 1 teaspoon Dried Thyme; Garlic Salt, to taste; Lemon Pepper, to taste; 2 tablespoons Brown Sugar; 1 1/2 teaspoons Salt; 1 teaspoon Garlic Powder; 1/2 teaspoon Celery Seed; 1/4 teaspoon Ground Black Pepper; 1/4 teaspoon Cayenne Pepper; 1 pinch Ground Allspice

Ignite your taste buds with this award-winning Smoked Spanish Paprika Barbecue Rub! Perfect for pork, chicken, beef, and hearty fish, this robust blend delivers incredible flavor. Adapted from a beloved beer-butt chicken rub, the secret ingredient is high-quality smoked Spanish paprika (order yours online!). This recipe yields enough for approximately 2 racks of ribs, 2 whole chickens, 2 tri-tip roasts, or 2 flank steaks. Prepare to be amazed by the depth of flavor this rub imparts!

Prep Time 5 mins

Cook Time 5 mins

Calories 29.2 kcal

Protein 2g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoked Spanish Paprika Barbecue Rub

1/4 cup Smoked Paprika
1/2 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
Garlic Salt, to taste
Lemon Pepper, to taste
2 tablespoons Brown Sugar
1 1/2 teaspoons Salt
1 teaspoon Garlic Powder
1/2 teaspoon Celery Seed
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Cayenne Pepper
1 pinch Ground Allspice

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How to Make Smoked Spanish Paprika Barbecue Rub

In a medium bowl, combine all ingredients.
Mix thoroughly until all spices are evenly distributed.
Generously apply the rub to your chosen protein, ensuring it's coated evenly on all surfaces.
Let the meat rest, covered, in the refrigerator for at least 30 minutes to allow the flavors to meld (longer is better, up to overnight).
Preheat your grill, smoker, or oven to the desired temperature for your chosen protein.
Cook according to your preferred method until the meat reaches an internal temperature that is safe for consumption.
Once cooked, let the meat rest for 10-15 minutes before slicing and serving. Enjoy!