Smoky Paprika Pork Recipes

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GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.

Provided by Bibi

Categories     BBQ & Grilled Pork Chops

Time 8h45m

Yield 6

Number Of Ingredients 8



Grilled Pork Chops with Smoked Paprika Rub image

Steps:

  • Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
  • Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
  • Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
  • Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
  • While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
  • When the grill is ready, lightly spray chops with avocado oil spray.
  • Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg

6 (5 ounce) boneless pork loin chops, cut 1-inch thick
avocado cooking oil spray
1 ½ tablespoons smoked paprika
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
⅛ teaspoon cayenne pepper, or to taste

SMOKY PAPRIKA PORK

Lovely simple pork-dish. Adapted from a James Martin recipe, he used 1 tablespoon of salt and to my taste that was far too much, but feel free to add more! I use a mix of sweet and hot smoked paprika powder. Marinating time not included

Provided by PetsRus

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Smoky Paprika Pork image

Steps:

  • Mix all the spices with the olive oil, you should get a thick paste.
  • Rub this on the pork, put the pork in a plastic bag and marinate in the fridge, minimal 4 hours but preferably overnight.
  • To be on the safe side, put the pork in the bag in a dish, once my bag leaked and the fridge was orange!
  • Remove from the fridge 30 minutes before cooking, there will be juices now in the bag, you can use them for basting if you want.
  • Heat up a grill pan, no oil, and fry 7 to 8 minutes on each side, longer if you want the pork more well done, it will also depend on the thickness of the pork.
  • Cut in diagonal slices and serve with the lemon.
  • This also very nice done on the barbeque.
  • You can cut down on the cooking time by cutting the meat in slices before cooking.

Nutrition Facts : Calories 259.2, Fat 11.4, SaturatedFat 2.8, Cholesterol 110.7, Sodium 672.1, Carbohydrate 2.1, Fiber 1.2, Sugar 0.3, Protein 35.6

1 1/2 lbs pork tenderloin (approx)
1 1/2 tablespoons paprika, your own choice,sweet,hot or smoked
1 teaspoon grated lemons, zest of or 1 teaspoon lime zest (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 clove garlic, crushed
1 -2 teaspoon salt
fresh ground pepper
1 1/2 tablespoons olive oil
lemon slice, to serve

SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES

Provided by Food Network

Categories     main-dish

Time 7h50m

Yield 12 servings

Number Of Ingredients 16



Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches image

Steps:

  • For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
  • Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
  • Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
  • For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
  • To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.

3 tablespoons smoked paprika
2 tablespoons coarsely ground black pepper
2 tablespoons coarse salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon brown sugar
One 5- to 7-pound Boston pork butt
Two 12-ounce bottles wheat ale beer
1 cup store-bought barbeque sauce
1 1/4 cups mayonnaise
1/3 cup rice wine vinegar
2 teaspoons granulated sugar
2 1/2 pounds green cabbage, cored and finely shredded
1 large carrot, coarsely grated
Kosher salt and freshly ground black pepper
12 brioche buns, split

PAPRIKA PORK

This superhealthy pork one-pot is a midweek miracle. Serve with rice or noodles for an everyday favourite

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9



Paprika pork image

Steps:

  • Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.
  • Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

Nutrition Facts : Calories 257 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.35 milligram of sodium

1 tbsp olive oil
2 onions, finely sliced
400g pork fillet, trimmed of any fat, cut into thick strips
250g pack mushroom, sliced
1 ½ tbsp smoked paprika
1 tbsp tomato purée
200ml chicken stock
100ml soured cream
egg noodles, tagliatelle or rice, to serve

PORK PAPRIKASH

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10



Pork Paprikash image

Steps:

  • Bring a large pot of salted waterto a boil. Cook noodles until tender; drain and return to pot. Stir in butter; cover and set aside.
  • Meanwhile, in a medium bowl, combinepork with 1 tablespoon paprika; season with salt and pepper, and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, tossing occasionally, until lightly browned on all sides, 3 to 5 minutes. Transfer to a plate (reserve skillet).
  • Return skillet to stove; reduce heat to medium. Add remaining tablespoon oil and onion; cook until onion is soft, 4 to 5 minutes. Add pork, remaining tablespoon paprika, tomatoes with their juice, and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, until sauce is slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.
  • Remove skillet from heat, and stirin sour cream; season with salt and pepper. Serve paprikash over noodles, garnished with parsley, if desired.

Coarse salt and ground pepper
8 ounces wide egg noodles
1 tablespoon butter, cut into pieces
1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
2 tablespoons sweet paprika
2 tablespoons olive oil
1 medium onion, chopped
1 can (14 ounces) whole peeled tomatoes in juice
1/2 cup sour cream
Chopped parsley, for garnish (optional)

PAPRIKA PORK

A wonderful, stick to the ribs stew that takes on an "old world" taste from the paprika and seasonings.

Provided by yooper

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13



Paprika Pork image

Steps:

  • In a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned.
  • Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.
  • Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes.
  • Stir in chicken broth a little at a time; mix well.
  • Stir in tomatoes, puree, and red pepper.
  • Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours.
  • Stir occasionally.
  • Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well.
  • Remove pork mixture from the head and add yogurt mixture; stir to combine.
  • Season to taste with the salt and pepper and heat through without boiling.
  • Serve with rice or noodles.

2 medium onions, chopped
1 tablespoon vegetable oil
1 lb pork tenderloin, coarsely chopped
1/2 teaspoon chili powder
2 garlic cloves, minced
1 1/2 teaspoons paprika, sweet hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped
1 tablespoon tomato puree
1 red bell pepper, chopped
1/2 cup plain yogurt
salt and pepper

CREAMY PAPRIKA PORK

When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Creamy Paprika Pork image

Steps:

  • Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.

Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

1 pork tenderloin (1 pound), cut into 1-inch cubes
1 teaspoon all-purpose flour
4 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup heavy whipping cream
Hot cooked egg noodles or rice
Minced fresh parsley, optional

PORK PAPRIKASH

Tender cubes of pork tenderloin make this satisfying Hungarian-style dish easy enough to make on a weeknight. Two kinds of paprika-sweet and smoked-gives the sauce extra depth of flavor, while a bit of cayenne lends a subtle kick of heat. Make this a meal by serving it over egg noodles or pappardelle, topped with a dollop of sour cream and a sprinkling of fresh dill.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15



Pork Paprikash image

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large deep skillet or Dutch oven, heat 2 tablespoons of the canola oil until shimmering. Add half of the pork and season with salt and pepper. Cook over high heat, turning occasionally, until lightly browned but not cooked through, about 5 minutes; transfer to a plate. Repeat with the remaining pork.
  • Spoon off the fat from the skillet or Dutch oven, then melt the butter in the remaining 2 tablespoons of canola oil. Add the onion, garlic and a pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in both paprikas and the cayenne, then stir in the flour and cook until fragrant and the mixture starts to stick to the bottom, about 1 minute.
  • Gradually stir or whisk in the broth and tomatoes until incorporated. Cook over medium heat, stirring, until the sauce is bubbling and slightly thickened, 5 to 7 minutes. Season with salt and pepper.
  • Meanwhile, add the noodles or pappardelle to the boiling water and cook as the label directs; drain.
  • Nestle the pork in the sauce and cook, stirring gently, until the pork is just cooked through, 3 to 5 minutes. Stir in the 1/4 cup of sour cream. Serve over the cooked noodles or pappardelle, topped with sour cream and dill sprigs.

Kosher salt and freshly ground black pepper
4 tablespoons canola oil
One 1 1/2-pound pork tenderloin, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
One 15-ounce can crushed tomatoes
8 ounces egg noodles or pappardelle
1/4 cup sour cream, plus more for serving
Dill sprigs, for serving

PAPRIKA PORK STEW

A hearty pork stew with paprika, onions, carrots, and potatoes. Great on a crisp fall night.

Provided by DARKSACRIFICE

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 6h45m

Yield 8

Number Of Ingredients 16



Paprika Pork Stew image

Steps:

  • Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.
  • Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine.
  • Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.
  • Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.
  • Cover and cook on High until sauce has thickened, 10 to 15 minutes.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 23.2 g, Cholesterol 64.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 17.6 g, SaturatedFat 7.1 g, Sodium 1654.7 mg, Sugar 7.8 g

3 medium (blank)s Yukon Gold potatoes, cubed
3 medium (blank)s carrots, sliced
2 medium (2-1/2" dia)s onions, sliced
2 cloves garlic, minced
1 (2 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
1 cup beef stock
¾ cup tomato sauce
2 ½ tablespoons ground paprika
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dried oregano
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cold water
3 tablespoons all-purpose flour

SMOKED PAPRIKA PORK FILLET

A quick,easy but impressive meal. Serve with roasted cubed herbed potatoes and roasted tomatoes and Olives. Use 1 pork fillet for 2 people and adjust the recipe accordingly for more.

Provided by diirtysoul

Time 45m

Yield Serves 2

Number Of Ingredients 0



Smoked Paprika Pork Fillet image

Steps:

  • First of all preheat the oven to 190 degrees. Now for the tomatoes, I usually do these first and pop back in the oven near the end to reheat. Cut the tomatoes into quarters. In a bowl mix, a good glug of good olive oil, chopped thyme, grated or chopped garlic a good grind of pepper and a large pinch of salt. Add the olives to the tomatoes. Pour the dressing over the tomatoes and bake them for 20-30 minutes in the oven with the door slightly ajar. This help with stopping them steaming. This can be done while you are preparing the rest of the meal. take them out and leave them until you need to reheat. They smell wonderful when cooking and are quite intense in flavour.
  • For the potatoes, drizzle a non stick baking dish with a couple of tablespoons of olive oil and put it in the oven to heat the oil. It will happily sit there for a while.
  • Peel the potatoes and roughly cube them into 1cm squares. Pop them into a pan half filled with cold water and bring them to a boil. Continue to boil for about 2 mins but no longer. Drain and leave them to dry for a minute or 2. Take the dish from the oven and carefully add the potatoes to the oil. It will spit so take care. Give them a shake, sprinkle with chopped rosemary and pop them on the bottom shelf of the oven. They will take anything from 25 to 40 mins. You want them golden brown so if they cook quicker, either cover them with foil or take them out and pop them back in to warm.
  • Take the pork fillet and trim off the silver sinew on the outside with a small sharp knife. Try to take just the sinew. Season well and set aside.
  • In a dish pour a good large glug of good olive oil, add the paprika and the juice of the lemon plus some finely chopped Thyme and mix well. Pour this over the pork fillet and rub into the meat well. Pop this on a non stick baking tray and cook for 25-35 minutes depending on how you like your pork. If you have a thermometer then after 25 mins check the temperature on the thickest part of the meat. The meat is cooked when it reaches 160 degrees. This will give you lovely slightly pink blushed and juicy pork. If you like it well done then leave it longer. Bearing in mind there is very little fat in fillet so it may be tough. Once it is done to your liking wrap tightly in foil and leave to rest while you plate up.
  • When you are ready to serve. Unwrap the pork and cut into chunky rounds and serve on top of the tomatoes and olives. Season the potatoes with plenty of salt and lots of black pepper and sprinkle over the dish.

SLOW-COOKER SMOKED PAPRIKA PORK

Add smoky flavor to your dinner with slow cooked paprika pork that's served with rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 6

Number Of Ingredients 11



Slow-Cooker Smoked Paprika Pork image

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix garlic, paprika, salt, cumin and pepper. Stir in oil. Pat pork dry with paper towels. Rub paprika mixture all over pork. Place in slow cooker.
  • Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 3 hours 30 minutes longer or until pork is very tender.
  • Remove pork from slow cooker to serving platter; cover to keep warm. Pour drippings from slow cooker into 12-inch skillet. Heat to boiling over medium-high heat. Stir in whipping cream. Boil until slightly thickened, about 6 to 7 minutes.
  • Meanwhile, cook rice in microwave as directed on package. Spoon rice around pork on platter. Drizzle sauce over pork. Sprinkle with bacon and chives.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Fiber 1 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg

3 large cloves garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
2 pork tenderloins (1 lb each)
1/2 cup whipping cream
2 pouches (8.8 oz each) microwavable long-grain and wild rice mix
2 slices bacon, crisply cooked, crumbled
Chopped fresh chives, if desired

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10 BEST SMOKED PAPRIKA SAUCE RECIPES - YUMMLY
Smoked Paprika Habanero Sauce (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly) The Healthy Family and Homehabanero pepper, paprika …
From yummly.com


SMOKED PAPRIKA PORK ROAST & STICKY STOUT BARBECUE SAUCE ...
Tie roast with kitchen string at 1 1/2-inch intervals, and place in a 13- x 9-inch baking dish. Chill, uncovered, 24 hours. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pork over lit side, and grill, covered with lid, …
From myrecipes.com


SMOKED PAPRIKA PORK TENDERLOIN RUB - KETO, LOW CARB - JOY ...
Preheat oven to 425. Liberally coat the pork tenderloins with the smoked paprika rub. Heat a large ovenproof skillet over medium-high heat. Add a few tablespoons of the oil of your choice. I usually spray it with an olive oil sprayer. Sear …
From joyfilledeats.com


SMOKY PAPRIKA PORK KEBABS | DINNER RECIPES | GOODTOKNOW
Method. In a non-metallic bowl, mix together the paprika, lemon juice, tomato puree, garlic and olive oil. Season with salt and freshly ground pepper. Add the pork and turn to coat in the mixture. Cover and leave to marinate for 30 mins or up to 3 hours in the fridge. Thread the pork onto small metal or wooden skewers and cook on a barbecue or ...
From goodto.com


SEARED PORK TENDERLOIN WITH SMOKED PAPRIKA AND OREGANO ...
3tablespoons extra-virgin olive oil; 1tablespoon smoked paprika (see note) 1teaspoon dried oregano; 1/2teaspoon white sugar; 21 1/4-pound pork tenderloins, trimmed of …
From mastercook.com


SMOKY PAPRIKA PORK RECIPE - FOOD.COM | RECIPE | PAPRIKA ...
Jan 12, 2015 - Lovely simple pork-dish. Adapted from a James Martin recipe, he used 1 tablespoon of salt and to my taste that was far too much, but feel free to add more! I use a mix of sweet and hot smoked paprika powder. Marinating time not included . Jan 12, 2015 - Lovely simple pork-dish. Adapted from a James Martin recipe, he used 1 tablespoon of salt and to …
From pinterest.com


CREAMY SMOKED PAPRIKA PORK | LOW CALORIE SLIMMING RECIPE ...
Add the garlic and half the smoked paprika, and stir for another 2 minutes. Add the diced pork into the pan, and stir to cook well and brown the chunks all over. Sprinkle with the rest of the smoked paprika. Add in the stock and bring to a simmer. Cover and cook for 30-35 minutes, until the pork is tender. Stir in the cream cheese and take off ...
From latoyah.co.uk


SEARED PORK TENDERLOIN RECIPE WITH SMOKED PAPRIKA AND ...
Place 2 pieces of pork in the pan and cook undisturbed until golden brown, 2 to 3 minutes. Lightly brush some paprika oil onto each piece, then flip the pork and brush the second sides. Transfer to a platter. Repeat with the remaining 1 tablespoon grapeseed oil and pork. Brush the remaining paprika oil onto the pork, then let rest for 5 minutes ...
From rachaelrayshow.com


20 BEST SMOKED PAPRIKA RECIPES - A COUPLE COOKS
Romesco sauce is another traditional smoked paprika recipe! Romesco is a Spanish sauce made with jarred red peppers, garlic, olive oil, and almonds. It often has smoked paprika for a smoky undertone, as does this one. You can blend it up in just 5 minutes! Serve it with gnocchi for a super-fast meal. Continue Reading.
From acouplecooks.com


SMOKED PAPRIKA IS THE SOLUTION TO COOKING FATIGUE
Chefs utilize smoked paprika in unexpected ways to make cooking at home extra appetizing. Irani prepares a flavoring oil by heating safflower or grapeseed oil to about 275 F, then steeping fresh ginger, garlic, black pepper, coriander seeds, black peppercorns, a whole red chili, pinch of salt, and smoked paprika. Once the garlic and ginger look ...
From thespruceeats.com


GRILLED PAPRIKA PORK CHOPS WITH A RIOJA #WINEPW - COOKING CHAT
Instructions. Make the rub: combine the paprika, garlic powder, salt and pinch of saffron in a bowl. Set aside. Rinse and pat dry the pork chops. Set the pork chops on a large plate, and sprinkle roughly half of the rub to cover one side of the meat. Work the rub into the meat, then turn the pork chops over.
From cookingchatfood.com


THE BEST SMOKED PULLED PORK RECIPE - FALL APART, TENDER ...
Preheat smoker to 225°F. Remove the roast from the refrigerator and pat it dry with paper towels. Coat the entire pork shoulder in the yellow mustard. Make the dry rub by mixing together the brown sugar, garlic powder, onion powder, salt, pepper and cayenne pepper in a small bowl.
From makeyourmeals.com


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