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Thread: Chicken Rub

  1. #1
    ColoradoSmoker Guest

    Default Chicken Rub

    Last week I saw a rub for
    smoked spatchcock chicken by Bigpapam109 here at theqjoint
    is says it enough rub for 2 chickens I was going to put it on the 2 spatchcock chicken I will be smoking I followed his recipe for the rub it does not look like it's enough for 2 spatchcock chickens what do you guys think?----
    Recipe----2-tablespoons (TB) onion powder, 1 TB white sugar, 1 teaspoon (tsp) garlic powder, 3 TB Italian seasoning --any kind will work as long as it has oregano in it. 1 tsp black pepper, 1/8 tsp powdered cayenne or go to 1/4 if you want more heat. You can mix some of t he rub with softened butter and then work your fingers under a few spots in the skin and rub around. Then baste on some olive oil onto the skin and then a nice coating of the rub. He says cherry wood is great on the smoker , 225 degrees until breast is 170 and thighs are 180. Thanks-----Ken

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I never cook chicken that low I don't like rubbery skin 350° is my minimum 375 even better. Some folks use their rub sparingly if you don't think its enough double of triple the amounts. If I'm tying out a new one I mix small quantiles and I go by parts. so if I like it I can mix as much or as as I want. A "part" can be anything from a 1/4 tsp to a dump truck. Ss an example:

    Blus' poultry rub

    3 parts McCormick season all
    1 part black pepper
    1 part white sugar
    1 part dry sage
    1/4 part cayenne pepper
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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