Best 4 Smoky Paprika Rub Recipes
**Smoky Paprika Rub: A Flavorful Fusion of Sweet and Spicy**
Embark on a culinary journey with our tantalizing smoky paprika rub, a harmonious blend of sweet and spicy flavors that will elevate your grilling and roasting experiences. This versatile rub infuses chicken, beef, pork, and vegetables with a rich, smoky aroma and a delightful peppery kick. Its vibrant red color adds a visually appealing touch to your dishes, making them as pleasing to the eye as they are to the palate. The rub is a perfect balance of savory and sweet, with just the right amount of heat to add a touch of excitement without overpowering the natural flavors of the ingredients. Unleash your inner chef and explore the diverse recipes featured in this article, ranging from grilled chicken skewers bursting with smoky goodness to tender pork chops infused with a symphony of flavors. Get ready to tantalize your taste buds and impress your dinner guests with this exceptional smoky paprika rub.
GRILLED RIB-EYE STEAKS WITH SMOKED PAPRIKA RUB
Steps:
- 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
- 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
- 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.
Nutrition Facts : Calories 861, Fat 67 grams, SaturatedFat 24.5 grams, Cholesterol 174 milligrams, Sodium 276 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 47 grams
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.
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.
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
Tips:
- Use high-quality paprika. The smokiness and flavor of the paprika will be the dominant flavor in this rub, so it's important to use a good quality paprika.
- Toast the spices. Toasting the spices will bring out their flavor and aroma. This can be done in a dry skillet over medium heat for a few minutes, or in the oven at 350 degrees Fahrenheit for 10-12 minutes.
- Use a variety of spices. This rub uses a combination of smoked paprika, chili powder, cumin, garlic powder, onion powder, and salt. You can adjust the proportions of each spice to suit your taste. For example, if you want a spicier rub, you can add more chili powder.
- Rub the spices evenly over the meat. Make sure to get the spices into all the nooks and crannies of the meat. This will help ensure that the meat is evenly seasoned.
- Let the meat rest before cooking. This will allow the spices to penetrate the meat and develop their flavor.
Conclusion:
This smoky paprika rub is a versatile seasoning that can be used on a variety of meats. It's perfect for grilled, roasted, or smoked meats. The rub is also easy to make and can be stored in an airtight container for up to 6 months. So next time you're looking for a flavorful and easy-to-use rub, give this smoky paprika rub a try.
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