Instructions

1. Mix paprika with salt, pepper, garlic powder and onion powder to taste on a plate or piece of wax paper as a starter for your rub. Try crystal kosher salt or sea salt for a more textured meat coating. Use brown sugar if you want a sweet rub, or go with a favorite spicy pepper powder or flake for a hot preparation. Add other dried or fresh, chopped herbs and spices to taste.

2. Pat the meat you're coating thoroughly dry with clean paper towels. Spread the paprika mixture out into an even layer that's larger than one side of the meat's surface area.

3. Press one side of the meat down into the paprika mixture and rub it around a bit. Lift the meat up and brush the remaining dry rub back into an even layer. Flip the meat over and coat the other side the same way. If you have a loin, roast or other rounded cut of meat, press it down and roll it back and forth a little in the seasonings; lift and rotate it about 1/3 of the way; press it down and roll it again, continuing until all the surface area is coated.

4. Wrap the coated meat in plastic wrap and put it in the refrigerator. Let it soak in the dry rub's flavors for at least an hour, but preferably for more like 24 hours. Sturdier meats like beef, pork and venison can handle up to 72 hours, but cap poultry at two days and more delicate seafood to one day.