I made this before with plain paprika and it was fantastic. Today I used smoked paprika and it was horrid. It was all but inedible... The

I have a household member who detests anything with a smoky flavor (even bacon!), so I rarely use smoked paprika. I can imagine though that smoked paprika can go stale and possibly rancid, with enough of a change to ruin a recipe. Were you able to "save" the ribs in any way... washing the rub off or maybe soaking them with several changes of water?