Need advice new experimental rub/paprika

[smoke ninja]

I like Hungarian paprika.

The last rub I did was one part each.
Salt, pepper, lemon pepper (with salt) turbinado, 1/2 chipolte, 1/2 cayenne, 1/2 paprika

[bbq.tom]

Originally Posted by cmwr

What's considered good. Can you lists some brands. I typically try to use readily available brands that I can get at almost any major store. I don't like needing something and having to search a dozen stores or do mail order just to get it.

I pick up the "good stuff" in the market in Budapest. Stay away from the fancy packaging that is meant for the tourists and buy what the Babushkas buy. I'll have to check my pantry tomorrow to get brand names.

[cmwr]

Originally Posted by bbq.tom

I pick up the "good stuff" in the market in Budapest. Stay away from the fancy packaging that is meant for the tourists and buy what the Babushkas buy. I'll have to check my pantry tomorrow to get brand names.

Budapest? Dude I live in Iowa lol

[popeye]

i use tone's sweet paprika. and it is the bigest part of my rub . you can get it at sams club . It just works for me

[LongTong]

I have good luck with this outfit. They have three types...I buy the sweet smoked from Spain and it's very flavorful...

https://www.worldspice.com/spices

[popeye]

i use tone's sweet paprika. and it is the bigest part of my rub . you can get it at sams club . It just works for me

[bbqgeekess]

I use paprika in my rub for both color and flavor. (equal parts of kosher salt, black pepper, garlic powder & paprika).

But today I used lightly toasted, de-seeded and then ground up gaujillo chiles in place of the paprika--it's on the pork butts right now in teh bandera.. tasted a pinch of it a few minutes ago (bark has set) and it really tastes wonderful.