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SmokingMeatForums.com › Articles › Shooter Ricks Snakebite Chicken Rub

Shooter Ricks Snakebite Chicken Rub  

I hope that ShooterRick will approve of posting his recipe in the WIKI.



Shooters Snake Bitten Chicken and Seafood Rub
 

This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.


3/4 cup raw sugar
¼ cup sea salt
1tbs red pepper flakes
1tbs garlic powder
1tbs onion powder
1tbs Hungarian Paprika
2 tsp all spice
1 tsp black pepper course
1 tsp oregano
1 tsp thyme
1 tsp Wasabi powder
1 tsp cumin

Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum

Also good on seafood.

 

Wasabi concerns. The thing I have found about Wasabi is that it brings the heat and then the heat is gone. It is a short-lived kinda bite with wasabi. I do not use it anywhere else other than the Snake Bitten Chicken recipe. It just seemed right for this recipe and I think it adds a touch of Horseraddish to it. After all in this country Wasabi is powdered horseraddish as true wasabi root loses its freshness very quickly.

SmokingMeatForums.com › Articles › Shooter Ricks Snakebite Chicken Rub