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Rubs - Skin or Skinless

post #1 of 11
Thread Starter 
Sorry if I'm posting everywhere, I figured I'd break each question down by category.

Today I'm doing some country style chuck beef ribs, a few slabs of pork spare ribs and a couple small chickens.

The birds are fairly small about 5lbs each, I was just thinking of throwing some BBQ rub over the outside and inside, or should I skin them first and then put on a rub?

I'm not sure yet, I was originally thinking of putting them in the masterbuilt, but it looks like I'm going to have a lot of ribs so I might just toss it on the grill with a beer can up the hind end.

Another idea- what about using the beer butt rack in the smoker? I don't think the beer would help much in it as the temps are low, but the way it would be positioned might help the smoke permeate into the meat from the cavity of the bird better? Any thoughts on this?

post #2 of 11
I would leave the skin on them, you run the risk of them drying out. You can loosen the skin and put rub under as well as on the skin. Beer can chicken is really good, it also helps keep the meat moist.
post #3 of 11
I would definitely leave the skin on. It helps protect the meat from drying out while cooking. I always put some rub on the outside of the skin, and also lift the skin carefully and get some rub underneath as well.

Beer can chicken in the smoker comes out great! If you search the forums you'll find some threads that address this. The first time I did a beer can chicken, I got lots of help here.
post #4 of 11
leave that skin on,whenever i do chic i do.With a little work and afew small cuts you can work the skin loose to get your rub under it then rub the skin down too!
post #5 of 11
Thread Starter 
Well here's the before and after... Rubbed them down inside and out with some homemade BBQ rub, got some under the skin where I could...

Put them in the smoker at 275 for about 3.5 hours with a beer can. And this is the result... About 1/2 hour of rest and I'll have a report with the taste. icon_cool.gif

If they tastes half as good as they look and smell it will be a great success! biggrin.gif
post #6 of 11
Oh man those look fantastic !
post #7 of 11
Thread Starter 
I would have had some cut photos, but the birds were devoured after I handed out a couple samples. The smoke penetrated nicely and the rub gave it a great flavor. Very juicy. I was also surprised that the skin wasn't rubbery on it. When I took a bite of one of the legs, it just broke up like part of the chicken. I was thinking of finishing them off on the grill to crisp up the skin, but I guess the Masterbuilt had enough heat to do the job. I think this is about the only way to go!
post #8 of 11
Great looking birds. PDT_Armataz_01_37.gifCan't beat the flavor. Making some stock from the bones from my last one as we speak.
post #9 of 11
Yes those birds came out awesome looking and I bet they were just really yummy too. I would like Ron says to take the bones and moke a stock out of them. I bet that you would get some of that smoked goodness out of the bones. So just image smoked chicken broth it kinda makes you go YUmmm.PDT_Armataz_01_37.gif
post #10 of 11
Well done! PDT_Armataz_01_37.gifThose are tasty lookin' birds for sure.
post #11 of 11
Great looking birds PDT_Armataz_01_37.gif

A good salty rub helps a lot with good skin. an occasional sprits with a vinager based sprits also helps draw the fat out of the skin.
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