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Hungarian Paprika BBQ Dry Rub

Course Seasoning
Cuisine American
Keyword bbq rub recipe, homemade barbecue rub, meat seasoning, paprika dry rub
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
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

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.