- 1/2 cup sugar
- 1/3 cup kosher salt
- 1/3 cup garlic salt
- 1/3 cup packed brown sugar
- 1/3 cup paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon coarsely ground pepper
- 1 teaspoon cayenne pepper
- In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Use as a rub for turkey or chicken. Yield: about 1-3/4 cups.
Originally published as Paprika Dry Rub in Country Woman Christmas Annual 2011, p57
Reviews for Paprika Dry Rub
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Reviewed Jul. 22, 2016
"This dry rub is fantastic! We use it on grilled tempeh and tofu, and it's stunning on sweet roasted vegetables like yams, beets, and carrots."
Reviewed Aug. 27, 2014
"I made something similar to this and it was bitter kind of, now I see what I was missing...the sugar!"