Best Paprika Pork Rub Recipes
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
PAPRIKA 'PORK' RUB
I was inspired after using the recipe 'Mexican "Mole" Rub' I discovered on this site, submitted by Mean Chef. I loved it, and have since been trying new combinations of things to quickly jazz up an otherwise dull meal. This rub is very simple, but very tasty. I have yet to try it on other meats...I think it would go well with chicken but may be too subtle for beef or lamb. Before adding the herbs to the mortar dip them into boiling water (I am sure you would be cooking veges at this time!!) for a couple of seconds, they grind easier and it releases their flavours (learnt this one from Jamie Oliver). This is enough for one good sized pork cutlet or forequarter chop.
Provided by Romany The Cat
Categories Peppers
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place first 5 ingredients into a mortar and pound until crushed and mixed.
- Add some oil.
- Rub into meat and let stand in the fridge for as long as possible before cooking.
- Tasty!
Nutrition Facts : Calories 22.2, Fat 0.6, SaturatedFat 0.1, Sodium 159.2, Carbohydrate 4.5, Fiber 1.8, Sugar 0.5, Protein 1.1
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