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Smoked Paprika Meat and Seafood Rub

Posted

by Chef Didi Davis

Makes a scant ½ cup

Use spicy or sweet smoked paprika salt for this rub. Great on beef, pork (especially spare ribs or pulled pork), poultry, fish. Store in a covered container and keep in a cool, dark, dry spot to preserve the freshness and strength of the rub. It will keep for about 2 months.

¼ cup Smoked Sweet or Spicy Paprika Salt
2 TB. Light brown sugar, preferably Salt Trader's Maui Gold
1 tsp. freshly ground black pepper
¾ tsp. ground cumin
½ tsp. ground ancho chile powder, optional
¼ tsp. freshly ground nutmeg
¼ tsp. ground clove
¼ tsp. ground cinnamon
¼ tsp. ground red pepper (cayenne), or to taste

Place all ingredients in a small bowl and mix well with a fork and rubber spatula. Transfer to an airtight container. When ready to use, rub meat, poultry or fish all over and let marinate, refrigerated, for: Fish: 1-2 hours. Poultry: 2-12 hours. Meats: 2-24 hours.

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