Best Smoked Spanish Paprika Barbecue Rub Recipes

SMOKED SPANISH PAPRIKA BARBECUE RUB

Smoked Spanish Paprika Barbecue Rub image

Whoowheee, this is terrific. Works well on pork, chicken, beef and any fish that can stand up to something hearty. I adapted this from a beer-butt chicken rub I found online. The secret is in the smoked Spanish paprika - I order mine online. This recipe makes enough for a couple of racks of ribs or a couple of chickens or a couple of tri-tips or flank steaks.

Provided by One Happy Woman

Categories < 15 Mins

Time 5m

Yield 6-12 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup spanish smoked paprika
1/4 cup dried rosemary
1/4 cup dried thyme
1/8 cup garlic salt
1/8 cup lemon pepper

Steps:

Mix together in a bottle or jar with a shaker top.
Spray meat with olive oil spray.
Sprinkle the rub generously over the meat.
Cook and eat. You'll be licking your fingers.

Nutrition Facts : Calories 29.2, Fat 1.2, SaturatedFat 0.3, Sodium 4.3, Carbohydrate 6, Fiber 3.8, Sugar 0.5, Protein 1.1

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Grilled Pork Chops with Smoked Paprika Rub image

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

Ingredients

6 (5 ounce) boneless pork loin chops, cut 1-inch thick
avocado cooking oil spray
1 ½ tablespoons smoked paprika
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
⅛ teaspoon cayenne pepper, or to taste

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

CLASSIC BBQ RUB

Classic Bbq Rub image

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It is particularly great on ribs but works with pork chops and tenderloin, chicken and even catfish for an authentic low 'n slow barbecued flavor.

Provided by Elizabeth Karmel

Categories No-Cook Backyard BBQ Spice Tailgating

Number Of Ingredients 12

Ingredients

2 tablespoons smoky Spanish paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon chile powder
1 tablespoon freshly ground black pepper
1/2 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

Steps:

Combine paprika, salt, sugar, brown sugar, cumin, chile powder, black pepper, cayenne, onion powder, garlic powder, celery salt, and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
Extra rub can be stored in an airtight container for up to six months.

SPANISH RUB

Spanish Rub image

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From 'EatingWell.com' and posted for ZWT5 and ZWT8.

Provided by kitty.rock

Categories Spanish

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons smoked paprika
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons fresh ground black pepper

Steps:

Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid.
Store at room temperature for up to 6 months.
NOTE: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in many large supermarkets with other spices.