Smoke House
Smoked Paprika & Brown Sugar Rub
The competition smasher. Leads with smoked paprika as the dominant flavor. Most grocery rubs list sugar and salt first. Smoke House reverses that. You taste paprika first, then turbinado sweetness, then garlic and onion depth, then cumin warmth, then cayenne on the finish.
Smoked Paprika (Spanish, 120 ASTA), Turbinado Sugar, Kosher Salt, Garlic (Granulated), Onion (Granulated), Black Pepper, Ground Cumin, Cayenne Pepper.
No MSG. No Fillers. No Anti-Caking Agents.
Ribs, Pork Chops, Wings, Chicken Thighs, Pork Tenderloin
Apply generously with 30 minutes rest before cooking. For ribs, apply the night before. For wings, toss with Smoke House and olive oil, bake at 425 for 40 to 45 minutes.
This is paprika-dominant, not sugar-dominant. The paprika at 120 ASTA delivers color, smoke, and depth. The sugar supports the bark. Know the difference.
Apply Everyday as a thin base, then coat with Smoke House. For wings with heat, apply Smoke House before cooking, toss with Flame after.
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