Hungarian Paprika BBQ Dry Rub
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A BBQ dry rub that uses Hungarian paprika with New Mexico chile, cumin and coriander. Pat the meat dry, rub it on, and let it sit before cooking.
Ingredients
- 1 tablespoon ground New Mexico chile
- 2 teaspoons Hungarian paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground allspice
Equipment
- zip-top bags
- airtight jar
Directions
- Put all the ingredients in a zip-top bag, close it, and shake until the color looks uniform.
- Pour into a clean spice jar or small bottle with a tight-fitting lid.
Notes
Pat the meat dry, then rub the seasoning on: start with 1 to 2 tablespoons per pound of meat. Letting seasoned meat sit 15 to 30 minutes before cooking gives a stronger crust. Airtight, cool, dark, dry cupboard; up to 6 months for best flavor.
Nutrition
Serving: 3g | Calories: 6kcal | Carbohydrates: 1.2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 198mg | Potassium: 35mg | Fiber: 0.6g | Sugar: 0.1g | Vitamin A: 474IU | Vitamin C: 0.2mg | Calcium: 7.8mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; ground New Mexico chile counted as paprika (as ground mild chiles), dry mustard counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.
