Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Justin’s Smoked Paprika RubMay 2, 2011
Rubs and Marinades
1 cup/250 mL
- 1/3 cup75 mLsalt
- 1/3 cup75 mLsugar
- 2 Tbsp25 mLsmoked paprika
- 1 Tbsp15 mLregular paprika
- 1 Tbsp15 mLground black pepper
- 1 Tbsp15 mLgarlic powder
- 1 tsp5 mLdried thyme
Measure carefully, and mix together all ingredients together in a dry, sealable container (e.g. a glass jar or bottle). Can be stored for up to 6 months.
Use as a dry rub for pork (cover and refrigerate overnight for roasts, or apply 10-20 minutes before grilling for thinner chops and steaks).