Smoked Spanish Paprika Barbecue Rub
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.
INGREDIENTS
Nutrition- 1⁄4cup spanish smoked paprika
- 1⁄4cup dried rosemary
- 1⁄4cup dried thyme
- 1⁄8cup garlic salt
- 1⁄8cup lemon pepper
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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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