Paprika Dry Rub Recipe
- 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
- 1. 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.
1 tablespoon: 30 calories, trace fat (trace saturated fat), 0mg cholesterol, 2110mg sodium, 7g carbohydrate (6g sugars, 1g fiber), trace protein
Reviews for Paprika Dry Rub
"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."
"I made something similar to this and it was bitter kind of, now I see what I was missing...the sugar!"
"Great on grilled chicken and pork. Made a batch with my preschool boys. They loved measuring and stirring."