Smoky Paprika Chili Rub
Smoky Paprika Chili Rub
A bold, quick spice blend with smoky paprika, chili, and cumin. Fantastic on steaks, chops, chicken, tofu, and roasted veggies.
prep 5 min yields ~2 Tbsp (seasons 1–2 lb)Ingredients
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp brown sugar
- ½ tsp garlic powder
- ½ tsp kosher salt (or to taste)
- ¼ tsp black pepper (optional)
Variations
- Spicier: add ¼–½ tsp cayenne.
- Salt-free: omit salt and season after cooking.
- Citrus: add ½ tsp orange zest for pork or carrots.
Directions
- Whisk all spices together, breaking up any clumps. Store leftovers in a small jar.
- Pat protein/veggies dry. Lightly oil and apply 1 Tbsp per lb, coating all sides.
- Cook: grill, roast, or pan-sear. Rest meats 5 minutes before slicing.
Quick Wet-Rub (Optional)
Mix 2 Tbsp rub + 1 Tbsp oil + 2 tsp lime juice; smear over 1–1½ lb meat or veg.
Use It On
- Skirt steak, pork chops, chicken thighs/wings
- Tofu, tempeh, halloumi
- Veggies: peppers, onions, sweet potatoes, carrots
Cook Guide
- Steak: high heat 2–4 min/side to desired temp.
- Chicken thighs: 400°F 25–35 min (165°F internal).
- Veggies: 425°F 20–30 min; toss halfway.
Storage
Keep in an airtight jar up to 6 months, away from heat and light.
Scaling ratio: 2 parts smoked paprika · 1 part chili powder · 1 part cumin · 1 part brown sugar · ½ part garlic · ½ part salt.