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[pmillen]

Paprika is a component of almost every rub.  I don't know what kind of peppers are used to make it, but it's ground peppers, much like chili powder is ground red peppers.  Wondering why it's so popular, I tasted some Spanish paprika from a "high end" spice shop.  The flavor is an extremely mild woody taste with the tiniest hint of heat.  All tastes are almost negligible.  I don't see what it offers to a rub except color.

I'm going to leave it out of my next batch of rub.  I don't think I'll miss it.

I'm interested in your opinions and experiences.

[litzerski]

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.

[Kristin Meredith]

One of my partners brought me back a LOT of smoked paprika from a trip to Hungary.  I used it on a rub for chicken and it perhaps gave a bit of smoked flavor, but I don't think it adds much to the flavor.  I just read that heating it in oil brings out the flavor more.  Maybe why it is used in goulash so much.

[pmillen]

One of my partners brought me back a LOT of smoked paprika from a trip to Hungary.  I used it on a rub for chicken and it perhaps gave a bit of smoked flavor, but I don't think it adds much to the flavor.  I just read that heating it in oil brings out the flavor more.  Maybe why it is used in goulash so much.

Yeah, that might be the case.  I recall reading that it can't be considered goulash if it doesn't have paprika.  AAMAF, I thought about including that statement in my question post, but opted to not because the focus is rubs.

[Bar-B-Lew]

color only unless it is smoked paprika or hot paprika that has some chili pepper in it

[Bentley]

I always thought it was the same as pimento which is a cherry pepper, but I guess not.

[pmillen]

So, if it's there for color, what's the benefit?  Is it just so it's easier to see the amount of rub applied?  Or does it add some color to the bark after it's heated?

It seems like another instance where people blindly follow a precedent, like believing that searing meat before cooking seals in moisture.

[Bentley]

Maybe filler, wonder how expensive it is for commercial grade and when you buy 5 tons at a time?

[Kristin Meredith]

I only ever used in a rub on chicken and it did help with the color on chicken  Bent did the rubs for the other comp meats.  He may have used on ribs, but I don't think he used any paprika for pork or brisket.

[LowSlowJoe]

I believe that a good smoked paprika can enhance the flavor in some relatively subtle ways, in certain situations...  It's my understanding, that paprika is made using 'sweet' peppers, not hot ones.

I believe that too much paprika is a bad thing, and many rubs and/or cooks use too much of it at times.   I actually stopped using paprika for a long time, because I started to dislike the taste, I'm slowly coming back around to the point where I do use it again, but I personally am much more careful about how much I use.

But, then I dislike BBQ that has too much rub on it...  Never understood the need for a binder, because IMHO, if the external moisture of the meat itself isn't enough to hold the rub on, then you've put too much rub on .

Public Service Announcement :    Just say NO to too much paprika !

( Side note... I'm with Bentley , I think that paprika is often used as a filler )

[okie smokie]

Paprika is a component of almost every rub.  I don't know what kind of peppers are used to make it, but it's ground peppers, much like chili powder is ground red peppers.  Wondering why it's so popular, I tasted some Spanish paprika from a "high end" spice shop.  The flavor is an extremely mild woody taste with the tiniest hint of heat.  All tastes are almost negligible.  I don't see what it offers to a rub except color.

I'm going to leave it out of my next batch of rub.  I don't think I'll miss it.

I'm interested in your opinions and experiences.

We were told in Hungary, that the red chilis used for paprika (they look identical to Mexican Reds) had all the seeds removed before grinding and were otherwise the same. Heat is in the seeds.?? Could this be why they Paprika is mild?  I use it mostly for color.

[dk117]

I believe that a good smoked paprika can enhance the flavor in some relatively subtle ways, in certain situations...  It's my understanding, that paprika is made using 'sweet' peppers, not hot ones.

I'm a big paprika fan, certainly use it sparingly or accordingly to your taste.  I add a little paprika to a regular packet of taco seasoning and ground beef (plus some minced garlic) it is very noticeable and quite pleasant. 

DK

[pmillen]

I'm a big paprika fan, certainly use it sparingly or accordingly to your taste.  I add a little paprika to a regular packet of taco seasoning and ground beef (plus some minced garlic) it is very noticeable and quite pleasant. 

"Quite noticeable"?  What kind of paprika are you using, DK?  Yours must be better than mine, so I'm missing something in my rubs.

[dk117]

McCormick smoked paprika.   That indeed might be the difference.    Are you using regular?  Seems to be a theme in the thread after reading again.

[pmillen]

I'm not using smoked paprika.  I'm smoking the pork so I never considered using it.

What is the pleasant taste in the taco seasoning, the smoke?