I like to keep this sealed up in the spice cabinet for use on everything from pork loins, to chicken, to the occasional babyback ribs:
- 3 3/4 Tablespoon onion powder
- 1 1/2 cups Spanish Paprika
- 1/2 to 3/4 cup granulated sugar depending on your tastes
While a cup and a half of paprika may seem like an insane amount (if you’re used to buying the little grocery store 2 oz bottles), what I end up doing is just picking up one of those BIG Tones containers at the local Sam’s Club or Costco when I’m in the mood to Q.
You don’t HAVE to make that much spice rub (you can half the recipe), because unless you’re a pro, you’d never use it at one sitting, but I find that I can make it through a batch before it goes bad.
You can also use “Smoked Paprika” if you’d prefer that deep, smoky flavor, but depending on what you’re cooking and your choice of cooking methods, that’s sometimes a little overwhelming. Using gas or the oven to cook the meat is ok, but if you use charcoal and/or wood chips, Smoked Paprika is a bit much.
I’ve even tossed in some Chipotle seasoning with mixed results.
PREP :
Anyway, put it all in a big bowl and using a whisk, just blend it all together and store it in a mason jar until needed. It should keep for six months or so. Admittedly I’ve used some that was a year old, but it was in an air-sealed jar.
USE :
An example of its use is to simply sprinkle it over the meat of your choice (I prefer chicken) to coat, then
“pat” it into the meat gently to make sure it penetrates for flavor.
