Go Back
Print

Paprika Dry Rub

This is a basic starting place.  Use it once to see what you like and what you want to increase.  Adjust the quantities to make it your own super secret special recipe.

Course Condiment
Cuisine American
Keyword Dry rub, Griling, paprika
Prep Time 5 minutes
Author Dann Reid

Ingredients

  • 2 t Fresh ground black pepper
  • 1 t Ground celery seeds Or, grind as needed
  • 1/2 t Cayenne pepper Chili powder for a deeper flavor and less heat
  • 1/2 t Dried thyme
  • 1 t Dried marjoram
  • 2 t Smoked paprika
  • 1 T Dry mustard powder
  • 1/2 t Fine grain sea salt
  • 1 T Light brown sugar

Instructions

Make the dry rub

  1. Grind the peppercorn in a mill or a coffee grinder.  If you are grinding you own celery seeds, grind them as well.

  2. Combine all the ingredients into a bowl, whisk together well and store in an amber jar away from heat and light.

  3. Rub generously on the outside of any meat your plan to grill or smoke.  Allow to rest for 15 minutes for the moisture of the meat to hydrate the dry spices and avoid burning.

  4. Grill or smoke low and slow.

    For extra moisture in your protein, brine the meat the day before and pat dry a bit before applying the rub.  When cooking, low and slow remain the key to success.