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Smoked Spanish Paprika Barbecue Rub

Smoked Spanish Paprika Barbecue Rub created by Brenda.

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.

Ready In:
5mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@One Happy Woman
Contributor
@One Happy Woman
Contributor
"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."
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  1. Brenda.
    Smoked Spanish Paprika Barbecue Rub Created by Brenda.
    Reply
  2. Brenda.
    Smoked Spanish Paprika Barbecue Rub Created by Brenda.
    Reply
  3. Brenda.
    Very fragrant! I also love smoked paprika and it just so happens that my spice order arrived today! I actually used this to spice up a pasta dish and it was really good. I am not a huge fan of lemon pepper, but it was a nice addition to this blend. I have it bottled up and on my stove, ready to use for whatever! Thanks for sharing. *Made for Fall PAC 2008*
    Reply
  4. One Happy Woman
    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.
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