Food & Cooking Recipes Smoky Paprika Rub Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 11, 2015 Print Rate It Share Share Tweet Pin Email Yield: Makes 1/2 cup plus 2 tablespoons Use this smoky paprika rub recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, to make his Hanger Steak. Ingredients 3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante) 3 tablespoons coarse salt 4 teaspoons granulated onion powder 2 teaspoons granulated garlic powder 2 teaspoons freshly ground white pepper 1 ½ teaspoons freshly ground black pepper ¼ teaspoon dried thyme ¼ teaspoon dried oregano Directions Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months. Rate it Print