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Read the full recipe after the video.
Recipe Summary
Yield: Makes 1/2 cup plus 2 tablespoons
4156_050509_hangersteak.jpg
Ingredients
Ingredient Checklist
3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
3 tablespoons coarse salt
4 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
2 teaspoons freshly ground white pepper
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1/2 cup plus 2 tablespoons
4156_050509_hangersteak.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1/2 cup plus 2 tablespoons
Recipe Summary
Yield: Makes 1/2 cup plus 2 tablespoons
Yield: Makes 1/2 cup plus 2 tablespoons
Makes 1/2 cup plus 2 tablespoons
4156_050509_hangersteak.jpg
4156_050509_hangersteak.jpg
Ingredients
Ingredients
- 3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
- 3 tablespoons coarse salt
- 4 teaspoons granulated onion powder
- 2 teaspoons granulated garlic powder
- 2 teaspoons freshly ground white pepper
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Directions
Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Smoky Paprika Rub
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Smoky Paprika Rub
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
