Spicy Paprika Rub

• 4 teaspoons paprika
• 2 teaspoons coarse salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice

1. In a small bowl, mix all ingredients.
2. Because of paprikas strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.
3. Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be made into a rub.
4. Just add some salt (and sometimes sugar) to heighten the flavor.
5. Rubs should coat foods lightly.
6. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound.
7. Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
8. Which rub to use depends on the food youre preparing.
9. The heartier the food, the stronger the rub should be.
10. A piquant rub made with paprika and other spices is a good match for rich-tasting salmon.
11. Chicken breasts, on the other hand, go better with a milder herb mix.
12. A jar with a tight-fitting lid is good for mixing and storing.
13. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like.
14. Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week.
15. Make sure to label and date the containers.

paprika, coarse salt, ground ginger, ground cinnamon, cayenne pepper, ground allspice

Taken from www.epicurious.com/recipes/food/views/spicy-paprika-rub-383380 (may not work)