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Thread: chicken rub

  1. #1
    Join Date
    Feb 2013

    Default chicken rub

    Give this a try gang and let me know what you think. maybe it can get a twist and be better (i really liked it though)

    Most of my rubs are simple, typically around 5 ingredients

    T table salt (maybe more if you use coarse kosher)
    T pepper
    T white sugar
    t ginger powder
    t chili powder
    Never trust a skinny person for food advice.

  2. #2
    Join Date
    May 2014


    Well I tried this... I think it would have been fantastic if I hadn't used freshly ground pepper in it. Wow was it hot! Next time I try it either pre ground or a lot less of it.

  3. #3
    Join Date
    Jul 2009
    Texas Hill country


    Quote Originally Posted by Drumsmoker View Post
    Well I tried this... I think it would have been fantastic if I hadn't used freshly ground pepper in it. Wow was it hot! Next time I try it either pre ground or a lot less of it.
    Not everyone has the same heat tolerance Mine is just short of H bomb in Yo mouf. Recipes are road maps not door to door directions you can salvage that by adding a little of all the other ingredients to water it down. Also it is helpful to remember not to over season. BBQ is all about the meat the rub is meant to enhance it not over whelm it. The meat is not a delivery system to injest rub. If you can't see the meat you used to much. If it falls off when you pick it up, you used to much. Don't go by what you see on that stupid TV show that is Beauty Pageant BBQ the judges get 1 bite so they pack as much into 1 bite as possible it aint Eatin "Q".

    This is my go to bird rub

    BBQ Chicken Rub

    Morton salt Co
    Ingredients 4 Tbsp Morton ® Kosher Salt
    1 Tbsp Ground Black Pepper
    1 Tbsp Garlic Powder
    ½ tsp Cayenne Pepper
    2 Tbsp Brown Sugar
    3 Tbsp Paprika
    1 Tbsp Chili Powder

    Directions Mix all ingredients in a bowl.
    Rub seasoning onto meat, 2-3 Tablespoons per pound of chicken or as desired.
    BAKE, BROIL or GRILL as preferred.
    STORE remaining rub mixture in airtight container.

    Makes about ½
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  4. #4
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    Chicken take on flavors, spice, & smoke very easily, so go easy on the rubs.

    I posted 2 of my favorite rub/seasoning mixes. Check them out. They may work for you.

  5. #5
    Join Date
    Jul 2013
    Green Bay, WI


    Chester’s jerk rub

    Mind you this is off the cuff, its an eyeball thing with me, surprisingly I am pretty consistent in the end,

    Allspice – a bunch of it 1/3 cup or so… more
    Brown sugar about the same as allspice…and then an extra little more
    Salt – umm kosher please, bout 2TBLS
    B Pepper – fresh ground bout the same as salt… depends on how much I want to twist the grinder, likely less
    Onion and garlic powder …. I tend to go heavier on garlic but 1TBLS of each
    Finally some paprika - again a TBLS or so, just for color

    Then it gets crazy... nutmeg, ginger, cinnamon..(mnimnimnimnimim)…. ??? 1 tsp each maybe more

    And a touch of Cardamom, 1/2 tsp, might be less, I use a tip of a butter knife to measure small quantities ‘bout three tips (been known to add some mace as well but that’s pretty much similar to nutmeg)

    Sometimes I add cocoa powder - a couple TBLS or sometimes a little cumin - tsp

    But I always add cayenne, sparingly for the wife, 1 tsp but I spice it up with a good finishing sauce for the spiciness I want

    Note measuring, I was taught just the knife tip of a butter knife is about an 1/8th tsp…. half a knife tip close to a half tsp, sometimes i ditch the knife and go to the palm for full tsp, full center palm = TBLS, three full palms = 1/4 cup. So I do have a consistency to it, but it isn’t in conventional measurements, its based upon my hand and knife tip…. Give or take
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  6. #6
    Join Date
    Feb 2013


    I'm a big jerk (chicken fan) I'll have to try this
    Never trust a skinny person for food advice.

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