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  1. #1
    Join Date
    Oct 2009
    Location
    Denham Springs LA
    Posts
    97

    Cool Shooters Snake Bitten Chicken Rub

    My SBC rub has become pretty well known on several other sites so I thought I would share it here. It was developed for poultry but lots of feedback says it is great on seafood, pork, and even Pop Corn! LOL
    ShooterRicks Snake Bitten Chicken and Seafood Rub
    This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
    3/4 cup raw sugar
    ¼ cup sea salt
    1tbs red pepper flakes
    1tbs garlic powder
    1tbs onion powder
    1tbs Hungarian Paprika

    2 tsp all spice
    1 tsp black pepper course
    1 tsp oregano
    1 tsp thyme
    1 tsp Wasabi powder
    1 tsp cumin

    Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

    The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum

    Also good on seafood.
    Lang 48 mobile modified
    Chargriller Duo Pro
    Camp Chef Explorer dual 60k burners

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That looks like a good blend Rick. I'll have to try it out.

    Where is the SA sweet though? am I missing it?
    Last edited by SmokyOkie; 10-10-2009 at 09:42 PM.

  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    2,870

    Default

    Quote Originally Posted by SmokyOkie View Post
    Thswt looks like a good blend Rick. I'll have to try it out.

    Where is the SA sweet though? am I missing it?
    Caution: Blind illiterate okie typing.
    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

  4. #4
    Join Date
    Oct 2009
    Location
    Denham Springs LA
    Posts
    97

    Default

    Quote Originally Posted by SmokyOkie View Post
    Thswt looks like a good blend Rick. I'll have to try it out.

    Where is the SA sweet though? am I missing it?
    The raw sugar. Turbino I think it is also called.
    Lang 48 mobile modified
    Chargriller Duo Pro
    Camp Chef Explorer dual 60k burners

  5. #5
    Join Date
    Apr 2009
    Location
    Bristol, IN
    Posts
    480

    Default



    Quote Originally Posted by BluDawg View Post
    Caution: Blind illiterate okie typing.
    Paul

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BluDawg View Post
    Caution: Blind illiterate okie typing.
    Fat fingers.....OK, maybe a little blindness

    Quote Originally Posted by ShooterRick View Post
    The raw sugar. Turbino I think it is also called.
    Turbinado, it has a higher scorch point than processed sugar.

    Quote Originally Posted by the_selling_blues_man View Post
    See above,,,,smarta$$

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