Spicy Paprika Rub
Recipe information
Yield
makes 9 teaspoons
Ingredients
Preparation
Step 1
In a small bowl, mix all ingredients. Because of paprika’s strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
making rubs
Step 2
Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be made into a rub. Just add some salt (and sometimes sugar) to heighten the flavor.
how to use
Step 3
Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound. Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
the right rub
Step 4
Which rub to use depends on the food you’re preparing. The heartier the food, the stronger the rub should be. A piquant rub made with paprika and other spices is a good match for rich-tasting salmon. Chicken breasts, on the other hand, go better with a milder herb mix.
How to store
Step 5
A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like. Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week. Make sure to label and date the containers.