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One of my tricks is to use smoked Spanish paprika in a rub or marinade, which impart a smokiness.

Servings: Makes about 1 cup

Ready time: 10 minutes


3 tablespoons coarse salt (kosher or sea)

1 tablespoon dried thyme

2 tablespoons brown sugar

1 tablespoon dry mustard powder

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon hot smoked paprika

2 tablespoons coarsely ground pepper


Combine the ingredients in a bowl.

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