Paprika is ok but relatively tasteless. I worked with an Indian Chef. The Red Color and a warm flavor comes from Kashmir Chile Powder. It can be substituted for part or all the Paprika in a rub. Test for Heat to determine how much.
https://nomoremicrowaves.wordpress.com/2010/03/15/wtf-is-kashmiri-chili-powder/
You did not say what kind of Rub or Sauce you want to use so below is a few of my Families favorites but Cajun Rib Tickler and KC Bubba Q Juice is my Go To most of the time. The Blueberry one made with Strawberries, in season now is my middle Daughters favorite and part of her Birthday Dinner...JJ
Mild Bubba Q Rub (All Purpose)
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup
Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...
Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...
Cajun Rib Tickler
1C Tubinado or Dried Brown Sugar*
1/4C Paprika**
2T Kosher Salt
2T Garlic Powder
2T Onion Powder
2T Mustard Powder
2T Chili Powder
2tsp Black Pepper
1-2tsp Cayenne
2tsp Dry Oregano
2tsp Dry Thyme
2tsp Cry Celery Flakes
1tsp Celery Seed
Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...
Notes...* Leave out the Sugar for a
Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.
** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.
Mix and store in an air tight container...JJ
Chipot-i-le Desert Dust
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
2T Chipotle Powder
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1T Cocoa Powder
1tsp Black Pepper, more if you like
1tsp Thyme
1tsp Oregano
1/2tsp Grnd Allspice
Makes about 1Cup.
Run for the Border Rub
One for the Chili Heads!
2T Kosher Salt
2T Ancho Chile Powder
1T Chipotle Powder
1T Oregano, Mexican is preferred
1T Gran Garlic
1T Gran Onion
1T Black Pepper
1T Cayenne
1-2tsp Gnd Cumin
1tsp Cocoa Powder
1/2tsp Cinnamon
Optional:
2T Turbinado Sugar (Sugar in the Raw)
Makes 3/4 to 1Cup Rub.
This stuff is Hot and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. Start with 1/2C per gallon and adjust to taste...JJ
KC Bubba Q Juice
2C Ketchup
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
1/2C Molasses
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups.
Honey Dijon Bubba Q Sauce.
1C Dijon Mustard
1C Honey
1/2C Yellow Mustard
1/2C Ketchup
1/2C Cider Vinegar
1/2C Molasses
1/2C Brown Sugar
1T Worcestershire
1T Paprika
1 tsp Granulated Garlic
1 tsp Granulated Onion
1 tsp Cayenne
1 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Thyme
1/2 tsp Kosher Salt
1/4 tsp Allspice
1/4 tsp Cumin
Mix, simmer 5 minutes and cool.
Makes about 4 Cups.
Yellow Bubba Q Juice / South Carolina Style
2C Yellow Mustard
1C Cider Vinegar
1/2-1C Brown Sugar
1-2T Sriracha or other Hot Sauce
1tsp Blk Pepper
1tsp Gran. Garlic
1tsp Gran. Onion
1/2tsp Salt
1T Worcstershire
Cayenne Pepper to taste
Combine all and simmer to combine flavors. Reduce to desired thickness.
Makes 3 Cups.
Red Bubba Q Juice / Lexington NC Style
2C Cider Vinegar
1C Ketchup
1/4C Texas Pete or other Hot Sauce
1/2C Brown Sugar
1tsp Gran. Garlic
1tsp Gran, Onion
1tsp Blk Pepper
1tsp Salt
1T Worcestershire Sauce
Cayenne to Taste
Combine all and simmer 5 minutes to combine flavors.
Makes 3 Cups
Give this a shot...JJ
St. Louis Bubba Q Juice
1 1/2C Ketchup
1C Cider Vinegar
1/2C Water
1/4C Tomato Paste
1/4C Diced Roasted Red Pepper from a Jar (1-2 each)
1/4C Texas Pete or other Hot Sauce
1/2C Brown Sugar
2T Yellow Mustard
1tsp Gran. Garlic
1tsp Gran, Onion
1tsp Blk Pepper
1tsp Salt
1T Worcestershire Sauce
Cayenne to Taste
Combine all and simmer 10 minutes to combine flavors. Adjust sweetness or heat to your taste. Let cool and Puree.
Makes about 3 Cups.
White Bubba Q Juice /Alabama Style
3C Mayonnaise, Hellman's (Hey I'm a Jersey Boy!)
1C Apple Cider Vinegar
1/4C Honey or 3T White Sugar
1T Horseradish, prepared
1tsp Celery Seed, ground
1tsp Salt
1tsp Black Pepper
1tsp Onion Powder
1/2tsp Garlic Powder
1/2-1tsp Cayenne Pepper
Dash of Worcestershire Sauce
Whisk all ingredients together until well combined. Taste and adjust Sweet, Sour, Salt and Heat to your taste. Refrigerate at least two hours for flavors to meld. Divide, with half to be brushed on the meat during the last half hour of the cook and the remaining half to be used as a Dip at the table.
Makes about 4 1/2 Cups Sauce. NOTE: This makes a great Dressing for Cole Slaw as well...J
BLUEBERRY BUBBA Q JUICE
1 Quart Ripe Blueberries
2 Each Shallots, Peeled and Sliced
1 Large Clove Garlic, Peeled and Sliced
1 TBS Butter
1 CUP Balsamic Vinegar
1/2 CUP Water
1/2-1 CUP Packed Brown Sugar
1 TBS Molasses
1 TBS Dijon Mustard
6 oz Heinz Chili Sauce or Ketchup
6 Each Large Basil Leaves, torn
Wash blueberries, set aside.
Melt the butter in a large sauce pan. Add the shallots and garlic, saute until soft but not browned.
Add the blueberries, vinegar and water to the sauce pan. Bring the berries to a boil, reduce heat and simmer the berries until soft.
Add the remaining ingredients stirring until well combined, simmer for 5 minutes.
Add the sauce to a food processor and puree until smooth. Return the sauce to the sauce pan. Simmer until desired thickness, adjust seasoning
with salt, pepper. Add additional sugar, vinegar or hot sauce to taste. Cool and store in refrigerator for up to one month.
Yield: approximately 1 quart.