SPICY PAPRIKA RUB

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by: chef_cracks






Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound. Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.




ingredients

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serves: 1

4 teaspoons paprika

2 teaspoons coarse salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon ground allspice

Nutrition Facts
SPICY PAPRIKA RUB

Servings Per Recipe: 1

Amount per Serving

Calories: 43

  • Total Fat: 1.5 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 4761.2 mg
  • Total Carbs: 9.4 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 1.1 g
  • Protein: 1.7 g
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preparation

1.  In a small bowl, mix all ingredients. Because of paprika's strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.

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