Dry rub for any occasion

This smoked paprika dry rub is great on beef, chicken and pork. I have not tried this yet on fish but I do believe it would also be good as the flavor complements but does not monopolize the taste of the meat.

The quantities listed below make enough for about 4 – 6 oz. steaks but you can make more/less depending on your needs.


Smoked Paprika Dry Rub

  • Author: Robyn


  • 1 tblsp. ground sea salt
  • 1 tblsp. fresh ground pepper
  • 1 tblsp. garlic powder
  • 1 tblsp. onion powder
  • 1 tblsp. smoked paprika


The smoked paprika is the key differentiator here that lends a subtle yet smokey flavor. Apply rub generously on both sides of the meat and grill/cook as usual.

Everyone enjoys a nice rub once in a while!!


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