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Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder

This recipe is from the following article: 

Ingredients

• 1/2 cup brown sugar
• 1 tablespoon bittersweet Pimenton de la Vera
• 3 tablespoons semisweet Spanish paprika
• 1/4 cup coarse salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon ground chipotle pepper, if desired
• 1 tablespoon ground mustard
• 2 teaspoons ground canela (Mexican cinnamon)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Instructions

Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)

‘This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.’

Ingredients

sugar, garlic, onion, celary salt, seasoned salt, black pepper, paprika, chili powder, oregano,

Instructions

This rub can be used for any poultry–chicken, duck, pheasant, or turkey.

Ingredients

• 1/4 cup snipped chives
• 1/4 cup chopped yellow onion
• 1/4 cup lime juice
• 1 tablespoon dried minced onion
• 1 tablespoon onion powder
• 2 teaspoons granulated sugar
• 2 teaspoons dried thyme
• 2 teaspoons cayenne pepper sauce
• 1 teaspoon ground allspice
• 1 teaspoon black pepper
• 1 teaspoon ground cayenne
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Instructions

In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

Liberally apply this rub to brisket a few hours before putting the meat in the smoker.

Ingredients

• 1/4 cup dark brown sugar, firmly packed
• 1/4 cup cracked black pepper
• 1/4 cup sweet paprika
• 2 tablespoons coarse kosher salt
• 2 tablespoons granulated garlic
• 1 tablespoon dry mustard
• 1 tablespoon granulated onion
• 2 teaspoons ground cayenne

Instructions

Combine the ingredients in a small bowl and mix well.