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[Clonesmoker]

My understanding is that paprika is used primarily for color in pork rubs.  It has a mild flavor of its own, but that's usually overpowered by the other spices in the rub.

I just use kosher salt and pepper on brisket and I get a nice smoke ring. I use it in on pork shoulder and get a nice smoke ring. So it makes me wonder if I really do need it.   I am thinking about not using it anymore. I am for flavor, but I really don't get any from it.

[Big Bear]

I love fresh grown and smoked paprika. From eggs to sauces and anything else you like to season. Paprika is more than that bland red powder most people buy in the store, which is why i grow and smoke my own. The following I borrowed from "The Spice House" site.

Paprika is far more than a dusting of color on top of potato salads and deviled eggs. Fresh paprika has the full flavor of the peppers it was ground from. Originating, like all chili peppers, in the Americas, paprika peppers are now strongly associated with Hungarian cuisine. Paprika can range in flavor from mild and sweet to fiery hot, and is used heavily in Eastern European cooking.  Classic Hungarian sweet paprika ( is ) a top seller, and was voted best in the country by Cooks Illustrated. Half-sharp Hungarian has all the rich flavor of the Sweet, with a sharp heat. The beautiful, deep red color of the California paprika makes it aesthetically pleasing. Recently, Spanish smoked paprikas have come into vogue. Their smokey flavor comes from a slow drying process over oak-burning fires. Try any of our freshly ground paprikas and discover that paprika flavor can be as interesting and important as its magnificent color.

[mo-kid]

Ditto with Big Bear: my wife uses hungarian smoked paprika on her deviled eggs and I can tell you when it is not on them (besides the color)

[litzerski]

Try any of our freshly ground paprikas and discover that paprika flavor can be as interesting and important as its magnificent color.

While this is true, I don't think it's relevant to the original question.  I believe, as a component of a dry rub, paprika is used primarily for color and possibly as a filler.  I wouldn't be surprised if it has roots in the competition circuit.  Most likely, competitors started using paprika to achieve the deep red that we associate with a proper pork rib, and it made its way into the consumer market.  This is purely speculation, but it makes sense to me.

[smokin soon]

This has been an interesting thread. But for me I use Paprika in many things besides rubs with good results. Can't see that changing anytime soon.