To those that use Jeff's Rub recipe

flash

Smoking Guru

Original poster

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Aug 30, 2012

• #1

I tried to get an answer from Jeff, but guess he is too busy with the change over here on SMF.  I will not give away his recipe but wonder about WHICH Paprika most here on SMF use when they make this rub?? Spanish or Hungarian?  Originally I though Spanish was sweet and Hungarian hot, but that does not seem to always be the case as they both have sweet to hot versions. The last Spanish I had was sweet and the Hungarian I have seems to be mild.

 So which do you use and is it sweet or hot. And Jeff if you read this, do you have a preference?

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Aug 30, 2012

• #2

I am a Hungarian fan. Full flavored and good color...JJ

 

bmudd14474

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Jun 1, 2008

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Florida

• Aug 30, 2012

• #3

Ive tried both but I like Hungarian over the Spanish.

 

bill r

Newbie

Aug 15, 2012

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11

• Aug 30, 2012

• #4

So far I've only made Jeff's rub a couple of times, but I've just used a generic store brand. Is there a significant difference in flavor between generic and name brands? The generic has made a good tasting rub, but I have not tasted anything different for comparison's sake.

 

mds51

Meat Mopper

Nov 10, 2011

217

23

Oklahoma City

• Aug 30, 2012

• #5

The Hungarian Sweet that is shown in Chef Jimmy`s reply is the best I have found in the local stores. They also have a yellow can that is hot paprika. I have found that some of the brands of smoked Spanish paprika are very good and I use those in recipes calling for Smoked paprika.

 

kryinggame

Smoking Fanatic

Nov 16, 2007

543

30

Charlotte, NC

• Aug 30, 2012

• #6

I buy the cheapest paprika that I can find. I can not find Hungarian or Spanish in my area. I also go with the generic brand sold at my local store.  As Jeff recommends, I use it on everything and have no complaints with the flavor.

But think about this, Jeff is very specific and accurate. If his rub required a specific "type" of paprika, I'm positive that he would have specified so. Since he didn't, I assume that he's leaving the variety up to the user.

 

Last edited: Aug 31, 2012

billebouy

Smoke Blower

Sep 4, 2011

96

10

Tampa Bay Area, FL

• Aug 30, 2012

• #7

FRESH is the most important thing.  Too tempting to throw in that paprika that's been in the back of the spice cabinet for years...

 

flash

Smoking Guru

Original poster

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Mar 30, 2007

5,280

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Chiefland/Cedar Key, Fl

• Aug 30, 2012

• #8

Hope to try the Hungarian one I have soon. The first impression I have is a bit sweet, but then the heat kicks in some. Of course I had a little Everglades Heat to my Jeff's.