SMOKED PAPRIKA DRY RUB RECIPES
DRY RUB FOR SMOKED PORK ROAST RECIPE - FOOD.COM
In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I’ve changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I’m not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.
Total Time 10 minutes
Prep Time 10 minutes
Yield 2 roasts
Number Of Ingredients 12
Steps:
- Mix all ingredients.
- By hand, pack as much on the pork as will stick.
- Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
- Keep leftover rub in a tightly covered jar.
Nutrition Facts : Calories 879.3, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 7087.2, CarbohydrateContent 224.3, FiberContent 3.4, SugarContent 214.2, ProteinContent 2.1
THE ULTIMATE DRY RUB FOR RIBS - SMOKED BBQ SOURCE
This rub uses classic barbecue flavors and has the perfect balance of sweet, savory and heat for pork ribs.
Provided by Dean "Schuey" Schumann
Categories Condiment / Sauce
Total Time 5 minutes
Prep Time 5 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Mix rub ingredients in a bowl. For best results move rub to a rub shaker and then sprinkle evenly over your meat from a distance of around 12 inches.
- Store in an airtight container. You can break the rub up with a fork before applying it the next time.
Nutrition Facts : Calories 286 kcal, CarbohydrateContent 62 g, ProteinContent 7 g, FatContent 6 g, SaturatedFatContent 1 g, SodiumContent 10506 mg, FiberContent 13 g, SugarContent 39 g, ServingSize 1 serving
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