Smoked Paprika & Garlic Rub
"Rich smoked paprika meets roasted garlic. Perfect BBQ rub for meats, fish & veggies."
A deep, slow-smoked paprika blended with roasted garlic, cracked black pepper, and a whisper of brown sugar. Perfect for ribs, brisket, salmon, and roasted potatoes. This rub builds a gorgeous mahogany crust on any protein. No artificial flavors — just real fire and real smoke.
Two powerhouse flavors — smoked paprika and roasted garlic — amplify each other. The result is a rub with serious BBQ credibility that works equally well in the oven.
Brings authentic Caribbean heat and spice to any dish.
Enhances natural savory notes and adds complexity.
Creates a delicious char and smoky flavor outdoors.
Turns simple ingredients into something extraordinary.
🥩 Proteins
- Chicken
- Pork
- Seafood
- Lamb
- Tofu
🥦 Vegetables
- Bell Peppers
- Onions
- Sweet Potato
- Fish
🍚 Grains & Starches
- Rice
- Rice & Peas
- Quinoa
- Potatoes
- Plantains
🍳 Cooking Style
- Grilling
- Roasting
- Marinating
- Stir Fry
- Slow Cooking
🌍 Cuisines
- Caribbean
- Jamaican
- Tropical
- Fusion
- BBQ
A Tradition of Bold Flavor
This rub profile spans Southern American BBQ and Spanish asado traditions — anywhere that fire-cooking and garlic are taken seriously.
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Coat meat or veggies with 1–2 tbsp per pound. Let sit at least 30 minutes (or overnight for deeper flavor).
Grill, bake, or pan-sear until cooked through and that authentic sear gets its authentic fire finish.
Add a squeeze of lime juice before serving to bring out the flavors.
Pat dry your ribs, coat generously, let sit 1 hour, roast covered at 300°F for 2.5 hours then blast at 400°F for 20 min. Fall-off-the-bone.
Sealed and dark. Use within 18 months for best color retention.
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"Made the best jerk chicken I've ever had! My whole family loved it. The flavor is so authentic and bold."
"This blend is incredible. I use it on everything — chicken, shrimp, veggies. Absolutely worth every penny."