Simple chicken rub recipe?

Discussion in 'Poultry' started by mythmaster, Aug 18, 2010.

  1. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I took a 5.8 lb cut-up fryer out of the freezer yesterday that I plan to brine and smoke today, but I can't figure out what to rub it with.  I've searched through the forum and the web but still have nothing definitive.  Does anyone have a simple recipe to share?

    In return, this:

     
  2. marty catka

    marty catka Meat Mopper

    I did some chicken breasts yesterday that I sprinkled with Montreal Chicken seasoning and threw in the smoker at 325 for 1 1/2 hours.  Skin nice and crisp, meat juicy and tender and the flavor was great.  Just sayin.....
     
  3. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I don't have anything commercial for chicken except "Kickin' Chicken" and that's too strong to use by itself.  I'm looking for basic stuff like "x amount garlic powder, x amount w/e".  Thanks, though.  My MES only goes to 275* so I think that I'll crisp up the skin under the broiler.
     
  4. I did mine with a garlic paprika butter under the skin and salt, pepper, onion powder, garlic, paprika and a little Cavender's greek seasoning on the outside. It was delicious.
     
  5. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Here is my chicken rub recipe, I think it is a mix of a couple of recipes that I have found and a little of my tweeking.  I use it for beer can chicken as well

    1 T Onion Powder

    1 T Garlic Powder

    2 T Turbinado (sugar in the raw)

    1 T Kosher Salt

    2 T Paprika

    1 tsp Black Pepper

    1 tsp Chili Powder

    1/2 tsp Cumin

    1/2 tsp Cayenne

    1/2 tsp Lemon Pepper

    I am very liberal when I put this on, if you beer can one I push the rub all the way down and around inside the skin, then I pull the extra skin up over the neck hole and weave toothpick through it to keep it closed.  

    Hope this helps.

    Aaron
     
    Last edited: Aug 18, 2010
    bredbaker likes this.
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thanks, guys.  That does help, Aaron.  I don't have any Turbinado -- I wonder if brown sugar would work or if I should just use regular.  I was looking for Cumin the other day and I don't have any, so I'll leave that out.  Everything else looks perfect -- I even have some hickory-smoked kosher salt to use.

    No beer can this time since it's already cut up, but thanks for the tips.  I'll post another thread whenever I do this later.
     
  8. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thanks, scar -- I know about the snakebite recipe, I just don't have all of that stuff on hand.
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    I have also used this one and liked the results

    Wild Willies No 1 Dry Rub


    Ingredients


    • 9 parts fine ground paprika
    • 3 parts fine ground black pepper
    • 3 parts salt
    • 3 parts sugar
    • 2 parts fine ground New Mexico chile
    • 2 parts garlic powder
    • 2 parts onion powder
    • 1 part fine gound cayenne pepper
     
  10. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Awesome.  That went into my rub folder, too.  Is that a GP rub?  Sounds like it'll be good on most anything.
     
     
  11. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Yeah I think brown sugar would probably be just fine
     
  12. chefrob

    chefrob Master of the Pit OTBS Member

    az
    here is a simple but very versatile one:

    one tbls

    salt

    pepper

    one tsp

    gran. garlic

    gran. onion

    the thing is, depending on what direction you want to go you can add thyme,sage, marj. , rosemary, basil..........etc

    as for spices you can add curry, cumin, paprika, ginger, lemon, saffron, 5 spice.............etc

    and as ALWAYS you can add chilis and chili paste!
     
  13. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Cool, thanks.  I'm assuming that you meant "Black Pepper" instead of "Black Powder".  I just mixed some up, and it smells great.  I found some Cumin, btw, so the only thing that I had to substitute was the sugar (I used brown).
     
     
  14. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thanks, chefrob!

     
    Thanks, Walt -- that looked great!  Did you spritz or mop?
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Yup - I have used it on lots of stuff - It came from a cookbook called Smoke and Spice written back in 94 and was used on Chicken on a Throne - one of the original names for beer can chicken and it is the rub for the chicken and an ingredient in the brine
     
     
  16. flash

    flash Smoking Guru OTBS Member

    Memphis Rub

    2 tablespoons paprika (Spanish pimenton is excellent)
    1 1/2 teaspoons dark brown sugar
    1 1/2 teaspoons granulated sugar
    1 teaspoon salt
    1 teaspoon cayenne pepper
    1/2 teaspoon celery salt
    1/2 teaspoon freshly ground pepper
    1/2 teaspoon dry mustard
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
     
     
  17. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Thanks, Flash -- I saved that one, too. [​IMG]

    I used RowdyRawhide's rub, and I really liked it.  My only complaint is that my MES doesn't get hot enough to crisp it up.  They were tasty and juicy though.  I brined them for 90 mins with the comp chicken recipe first and stuck them under the broiler for a couple of minutes after.  They never did crisp much, but they came out pretty good:

    [​IMG]

    [​IMG]
     
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    I always finish chicken on my grill to crisp up - it only takes a few minutes and is well worth the time
     
  19. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yeah, I'd do that, too, but I don't have a gas grill -- just an el-cheapo charcoal one that I haven't used since I got my smoker.  I'd fire it up if I were cooking for company, though.
     

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