A friend gave me the recipe for this delicious dry rub. I love the tongue-tingling punch it gives poultry. —Jackie Kohn, Duluth, Minnesota
- 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 Aug. 27, 2014
"I made something similar to this and it was bitter kind of, now I see what I was missing...the sugar!"
Reviewed May. 9, 2013
"Great on grilled chicken and pork. Made a batch with my preschool boys. They loved measuring and stirring."