Chicken Rub- mild #2

dewetha · Dec 4, 2011

*UPDATE* changed salt and name.

made up some rub for some skin on chicken breasts. over all a decent rub for some flavor for someone who doesn't like heat(My better half). of course I will tinker with it a little.

chicken rub- mild # 2

~~3 tbs~~ sea salt fine reduce to 1 TBS
3 tbs paprkia hungarian
3 tbs raw sugar turbinado
1 tsp garlic granulated
1 tsp onion granulated
1 tsp white pepper ground
1/2 tsp rosemary ground
1/2 tsp mustard ground
1/2 tsp oregano ground
1/2 tsp coriander ground

things I learned from this smoke:

next time i will back out some salt and put the rub on over night.

Q to follow.

dewetha · Dec 4, 2011

Here are a few Q-view. The breasts are butterfly split. I placed rub on both sides and under the skin. Used a little evo on the outside.
Smoked at 250ish until 160 IT. A few hours.

dewetha · Dec 4, 2011

SmokinAl · Dec 4, 2011

They look real good!

dewetha · Dec 4, 2011

once again, tasting the food right out of the smoker vs later gives a different taste. I just ate a chicken sandwich. put some of my JD rib glaze on it, added shredded cheddar and nuked it. tasted great. I still will cut down the salt a tinker with it but this may just be a decent enough rub for those who are heat sensitive :)

skeetermarine · Jan 7, 2012

This sounds really good, I am going to try this one tonight when I put a chicken on the smoker!

dewetha · Jan 7, 2012

dewetha said:
once again, tasting the food right out of the smoker vs later gives a different taste. I just ate a chicken sandwich. put some of my JD rib glaze on it, added shredded cheddar and nuked it. tasted great. I still will cut down the salt a tinker with it but this may just be a decent enough rub for those who are heat sensitive :)

cool. let me know what you think, I am always open to suggestions to improve things. I am making these again tomorrow with a few other trial run in the smoker. good times:)

jrod62 · Jan 7, 2012

looks good !!!!!

cliffcarter · Jan 8, 2012

Your recipe is slightly over 20% salt. If you cut to 5%( from 3 tablespoons to 1 teaspoon) you may like it better.

Your chicken does look really good.

dewetha · Jan 8, 2012

thanks for the tip cliff. i only had course sea salt and used 1 tbs. that should cut it down some. the true taste test will be later today.

daveomak · Jan 8, 2012

dewetha, morning.... I have started using a scale to measure the salt... I have found about 8 grams per pound of meat is about right for a rub.... At least you will have a starting point that can be adjusted to suit your taste.... all other spices added and all the rub is used per batch... that way the salt/pound is consistent.... Just my 2 cents.. Dave

cliffcarter · Jan 8, 2012

DaveOmak said:
dewetha, morning.... I have started using a scale to measure the salt... I have found about 8 grams per pound of meat is about right for a rub.... At least you will have a starting point that can be adjusted to suit your taste.... all other spices added and all the rub is used per batch... that way the salt/pound is consistent.... Just my 2 cents.. Dave

Just so we're all on the same page, 8 grams of salt is slightly less than 1 1/2 teaspoons( 1.41 to be exact).

BTW the maximum recommended salt intake for an adult is 6 grams/day.

daveomak · Jan 8, 2012

cliffcarter said:
Just so we're all on the same page, 8 grams of salt is slightly less than 1 1/2 teaspoons( 1.41 to be exact).

BTW the maximum recommended salt intake for an adult is 6 grams/day.

Cliff, I am not sure where you got your numbers.... RDA is 2400 grams of salt per day.... 8 grams per pound is not too close to that unless you are going to eat 300 #'s of meat...

I do not mean to call you out on this, but on this forum, the facts and health safety are number one.... My appologies in advance for this post...

Dave

According to the USDA (United States Dietary Allowance) and RDA (Recommended

Daily Allowance) of a person’s daily salt intake.

A person should consume less than 2,400 grams of salt daily.

A person with health problems such as Heart Disease, Diabetes or Hypertension should

consume less that 2,000 grams of salt daily.

Quantities of Salt

Regular salt: (most name brands)

1 ounce 10.988 grams

1 Tbs 6,589 grams

1 tbs 2,132 grams

HOLD IT.... That website was WRONG.... MY APPOLOGIES AGAIN.... GUESS YOU CAN'T TRUST THE WEB...

2400 mg salt RDA CLIFF... PLEASE ACCEPT MY APPOLOGTY

dewetha · Jan 8, 2012

Of course no one would put all that rub on one piece of chicken. So the salt intake can't be that much

shoneyboy · Jan 8, 2012

Looks great....I have been looking for a new chicken rub to try....How much chicken do you think this will cover ? Thanks for the recipe .....

dewetha · Jan 8, 2012

Shoneyboy said:
Looks great....I have been looking for a new chicken rub to try....How much chicken do you think this will cover ? Thanks for the recipe .....

These were 8oz chicken breasts they were butterfly cut. so I coated the inside, outside and under the skin of 8 of them. decent covering.

sprky · Jan 9, 2012

another to do added

africanmeat · Jan 9, 2012

It looks great

cliffcarter · Jan 9, 2012

DaveOmak said:
Cliff, I am not sure where you got your numbers.... RDA is 2400 grams of salt per day.... 8 grams per pound is not too close to that unless you are going to eat 300 #'s of meat...

I do not mean to call you out on this, but on this forum, the facts and health safety are number one.... My appologies in advance for this post...

Dave

According to the USDA (United States Dietary Allowance) and RDA (Recommended

Daily Allowance) of a person’s daily salt intake.

A person should consume less than 2,400 grams of salt daily.

A person with health problems such as Heart Disease, Diabetes or Hypertension should

consume less that 2,000 grams of salt daily.

Quantities of Salt

Regular salt: (most name brands)

1 ounce 10.988 grams

1 Tbs 6,589 grams

1 tbs 2,132 grams

HOLD IT.... That website was WRONG.... MY APPOLOGIES AGAIN.... GUESS YOU CAN'T TRUST THE WEB...

2400 mg salt RDA CLIFF... PLEASE ACCEPT MY APPOLOGTY

Not a problem, I made that post because I wanted to know how the gram weight translated to the more traditional volume measurements. If I had a food scale I would also convert all my rub recipes from volume to weight measurements.

Chicken Rub- mild #2

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