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Smoked Paprika in Memphis Meat Dust?

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  • 7x57mm
    Club Member
    • Jun 2016
    • 111

    Smoked Paprika in Memphis Meat Dust?

    So...I'm making a fresh batch of MMD and only just noticed the paprika I purchased yesterday is smoked. Has anyone tried...and preferred...smoked paprika over American in this rub recipe? I have no problem running back to the store for American paprika. I like smoke flavor but I'm just not sure if smoked ribs plus the addition of smoked paprika will be somewhat smoke overkill?
  • Tombstoneman34
    Club Member
    • Jun 2016
    • 1

    #2
    I just recently made my first batch MMD and that was the only paprika available, so I went with that. Used it on some St Louis spares and the family said it was the best ribs I've made and I've made a bunch. But keep in mind that I haven't used the rub with American paprika but the smoked turned out fine.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Same deal. One recipe, made entirely with smoked paprika, fantastic results.

    • 7x57mm
      7x57mm commented
      Editing a comment
      No complaints at all!
  • Strat50
    Former Member
    • Nov 2014
    • 513
    • Houston, Alaska

    #3
    I almost always use smoked paprika when doing "Q." It gives you a more complex flavor, and greater dimension to the smoke flavor as well. I've found, in my 38+ years of professional cooking, that using multiple sources of a given flavor has a "deeper" flavor than just one source. I'll take the amount of the paprika called for in the recipe, and substitute ¼-⅓ with smoked paprika. I do this so much, that I hardly even think about it anymore. Also, if the recipe calls for some spicy heat, I'll use chipotle powder as well. The dimension this gives to ribs is unbelievable!

    Comment


    • Fine Swine
      Fine Swine commented
      Editing a comment
      Strange. Made a batch yesterday and I went 50/50 on the paprika. Turned out great today on on a pork shoulder.

    • Strat50
      Strat50 commented
      Editing a comment
      You can use a higher percentage if you like, of course. No wrong answer here.
  • FLBuckeye
    Founding Member
    • Jul 2014
    • 565
    • Florida
    • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

      Two WSM's, 18.5", one with an extra mid section

      Maverick ET 733 and 732. ThermoWorks RT600C Thermometer & Thermoworks MK4. Two PartyQ's

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      Have competed in two BBQ comps and plan on more this year

      Huge fan of The Ohio State University.

    #4
    I only use smoked paprika. Just my personal preference

    Comment

    • Powersmoke_80
      Founding Member
      • Aug 2014
      • 874
      • Bay City, Michigan
      • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
        Weber 22 w/SnS
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        Favorite Beer, Yeungling Black&Tan

      #5
      Not sure you will notice any difference since it will be masked by real smoke, although it is usually more expensive.

      Comment

      • 7x57mm
        Club Member
        • Jun 2016
        • 111

        #6
        Thanks for the feedback...smoked it is!

        Comment

        • Karon Adams
          Charter Member
          • Feb 2015
          • 1515
          • Chattanooga TN
          • Karon Adams
            Consort of the Flame
            Cooking is a Sacred Endeavour
            Big Poppa's Drum conversion
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          #7
          you want to watch that because there are different kinds. there is smoked sweet and smoked hot. I have a friend who's parents escaped hungary after fightin in the 56. she keeps me stocked with Hungarian Smoked Sweet. and it is diVINE.

          Comment


          • 7x57mm
            7x57mm commented
            Editing a comment
            My LGS doesn't carry "Hungarian" but as I've read, get it if you can! The smoked paprika I used was not hot and I couldn't tell the difference AFTER the cook. The smoke aroma was/is very pleasant in the rub itself.

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