Smoked Paprika in Memphis Meat Dust?

[7x57mm]

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]

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.

[Potkettleblack]

Same deal. One recipe, made entirely with smoked paprika, fantastic results.

[7x57mm]

No complaints at all!

[Strat50]

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!

[Fine Swine]

Strange. Made a batch yesterday and I went 50/50 on the paprika. Turned out great today on on a pork shoulder.

[Strat50]

You can use a higher percentage if you like, of course. No wrong answer here.

[FLBuckeye]

I only use smoked paprika. Just my personal preference

[Powersmoke_80]

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

[7x57mm]

Thanks for the feedback...smoked it is!

[Karon Adams]

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.

[7x57mm]

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.