A fragrant, mild, and balanced spice blend
This rub was designed to enhance the delicacy of white meats: lamb, chicken, guinea fowl, or even rabbit. Less sweet than a classic pork rub, but more aromatic than simple salt and pepper, it combines sweet paprika, garlic, Provençal herbs, and a touch of cane sugar. It creates a beautiful caramelization without excess and respects the subtlety of more delicate meats.
Recipe history
Born in the Smokehouse kitchens to accompany smoked lamb legs and rotisserie-style chickens, this rub is inspired by Mediterranean blends with a BBQ twist. The dried herbs add a lingering finish, paprika gives color, and garlic enhances the aromas of slow cooking over charcoal or wood.
⏱️ Prep time
- Preparation: 3 minutes
- Cooking: none
- Total: 3 minutes
- Equipment: none
Ingredients
This rub is made for indirect lamb cooking but also works well on poultry.
- 2 tbsp sweet paprika
- 1/4 cup fine salt
- 1/4 cup cane sugar
- 1/4 cup Herbes de Provence
- 1/4 cup garlic powder
- 1 tbsp ground black pepper
Instructions
- Mix all the ingredients in a dry bowl.
- Transfer to an airtight jar.
- Store away from light and humidity for up to 6 months.
Serving suggestions & pairings
Perfect for indirect barbecue cooking: whole chicken, lamb legs, poultry skewers, grilled vegetables. Sprinkle generously and let sit for 1 hour before cooking.
Dietary variations
- Sugar-free: replace with erythritol or simply skip the sugar for a stronger spiced version.
- Salt-free: make a “low-sodium” version by replacing salt with sumac or roasted spices.
- With heat: add Espelette pepper or long pepper for an extra kick.
💪 Nutrition facts per serving (~10 g)
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 21 kcal | 1.1% |
| Fat | 0.21 g | 0.3% |
| Saturated fat | 0.03 g | 0.2% |
| Omega-3 | 0.01 g | — |
| Carbohydrates | 5.06 g | — |
| of which sugars | 3.95 g | 4.4% |
| Fiber | 0.73 g | — |
| Protein | 0.37 g | — |
| Cholesterol | 0 mg | — |
| Salt | 3.91 g | 65.2% |
| Calcium | 7.7 mg | — |
| Iron | 0.21 mg | — |
| Vitamin B12 | 0 µg | — |
*DV: Daily Values for a standard adult diet (8400 kJ / 2000 kcal)
🧬 Health sheet – Cancer + Diabetes
This rub is reasonably sweet, moderately salty, and rich in natural aromas. It allows you to avoid industrial marinades often loaded with preservatives while still delivering flavor. Thanks to the Provençal herbs, it also provides valuable antioxidant properties.
🧬 Click to expand
🧬 Cancer: What to Watch For
Benefits: Garlic, aromatic herbs, and paprika provide antioxidants and protective compounds known for their anti-inflammatory effects.
Weak Points: Salt is relatively present, and sugar may promote the formation of AGEs at high cooking temperatures.
Recommendation: Favor slow, indirect cooking and avoid over-sprinkling.
🍬 Diabetes: Impact on Blood Sugar
Moderate: Contains some sugar, but its share in a portion remains low.
Advice: Use in small amounts (5 to 10 g per portion) and avoid applying on sweet or marinated foods.
🧠 Health Summary
⚖️ Calories: very moderate
✅ Positives: garlic, herbs, no fats
❌ To limit: salt and sugar (in direct cooking)
💡 Health Tip
For an ultra-healthy version, replace sugar with ground fennel and add a pinch of lemon thyme. This rub then becomes compatible with an anti-inflammatory diet.
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