Dry Rub recipe

[mverps]

Does anyone have a recipe for a dry rub for ribs that uses Hungarian Paprika?
Mike

[DRosedale]

How about brown sugar? By the way welcome to the forum.

[dons2346]

Here is one:

• 1 TBL – Sweet Hungarian Paprika
• 3 TBL – Chili Powder
• 6 TBL – Brown Sugar
• 2 TBL – Turbinado Sugar
• 2 TBL – Kosher Salt
• 1/4 tea – Ground Cumin Powder
• 1/8 tea – Ground Cayenne Pepper
• 1/4 tea – Ground Black Pepper
• 1/4 tea – Jamaican Jerk Seasoning
• 1/4 tea – Tomato Powder

In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month.


Here is another:
1 tbl Chile, ground, New Mexico
2 tsp Paprika, Hungarian
1 tsp Cumin, powder
1 tsp Coriander, ground
1 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Mustard, dry, coleman's
1/2 tsp Pepper, black, freshly ground
1/2 tsp Thyme, leaves, dried
1/2 tsp Curry powder
1/2 tsp Allspice, ground
Rub on meat and refrigerate the night before smoking.
Consider halving the chile for a milder rub.


The type of meat, pork, chicken, wild game, of beef makes a difference in what kind of rub you should use.

[mverps]

thank you Dons2346. that 1st recipe is the one I was looking for.

[mverps]

Thanks for the welcome.

[mverps]

had ribs last night tht were really goooooood. thanks again for the recipes

[JC2]

Quote:

Originally Posted by dons2346 Here is one: 1 TBL – Sweet Hungarian Paprika 3 TBL – Chili Powder 6 TBL – Brown Sugar 2 TBL – Turbinado Sugar 2 TBL – Kosher Salt 1/4 tea – Ground Cumin Powder 1/8 tea – Ground Cayenne Pepper 1/4 tea – Ground Black Pepper 1/4 tea – Jamaican Jerk Seasoning 1/4 tea – Tomato Powder In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month. Here is another: 1 tbl Chile, ground, New Mexico 2 tsp Paprika, Hungarian 1 tsp Cumin, powder 1 tsp Coriander, ground 1 tsp Salt 1 tsp Onion powder 1 tsp Garlic powder 1/2 tsp Mustard, dry, coleman's 1/2 tsp Pepper, black, freshly ground 1/2 tsp Thyme, leaves, dried 1/2 tsp Curry powder 1/2 tsp Allspice, ground Rub on meat and refrigerate the night before smoking. Consider halving the chile for a milder rub. The type of meat, pork, chicken, wild game, of beef makes a difference in what kind of rub you should use.

What would be the recommended meat to use the above (2) on?

[mverps]

Quote:

Originally Posted by JC2 What would be the recommended meat to use the above (2) on?

I just had Baby Back Ribs, this rub would be good on any ribs or poultry.

[JC2]

Quote:

Originally Posted by mverps I just had Baby Back Ribs, this rub would be good on any ribs or poultry.

Thank you.