Classic rub for rotisserie chicken?

[jtw]

Feeding some extended family tomorrow and I've got 3 birds dry brining overnight to put on the rotisserie tomorrow. What's the best overall classic rub for this?
I'm thinking a little brown sugar, smoked paprika, maybe some onion or garlic powder... any other herbs?

[RonB]

Simon and Garfunkel rub is my usual choice, but I do add a bit of garlic powder, onion powder and paprika.

https://amazingribs.com/tested-recipes/rubs-and-pastes/simon-and-garfunkel-spice-rub/

[dpearce]

+ 1 My family has always enjoyed this rub. If I don't have enough to do the job, I'll sometimes cheat and use the "Poultry Seasoning" stuff in the spice can.

[TripleB]

+2 I do it just as RonB listed.

[SheilaAnn]

jtw I find the herbs have a tendency to just burn off, so I usually do just spices. Peruvian Chicken rub is our all time favorite. Save the herbs for the green sauce!

And as I type, I wonder what it would be like to just put fresh herbs in the cavity with maybe a few lemon slices?

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/poultry-chicken-turkey-and-duck-recipes/1852429-peruvian-chicken-with-green-sauce#post1852429

[CaptainMike]

This is one of my favorite roto-chicken methods.

[Dan Deter]

When I do rotisserie chickens I use what's called a 4-3-2-1 rub:

4 TB kosher salt
3 TB brown sugar
2 TB paprika (smoked if you have it)
1 TB cayenne

That amount is plenty for 2 chickens. I put it on the night before so the salt has time to penetrate. Make sure it get some inside the chicken as well. Comes out great every time.

[Oak Smoke]

This will sound strange but some Old Bay with a touch of red pepper added is delicious. I like to work my rub under the skin where it can actually survive the cook.

[Donw]

Totally agree as many of us living in the Mid-Atlantic region do the same.

[Hulagn1971]

This sounds great.

[Mike981]

jtw Thank you for asking this.

[klflowers]

If you want a commercial rub, dirty bird by kosmos q is good, and the gospel and holy voodoo by meat church are good on chicken. The gospel is good on a car bumper.

[Carolyn]

I don't have a rotisserie, but when I bake thighs in the oven, I use Herbes de Provence under the skin.

[Huskee]

My 2 favorite roto-bird rubs are commercial- Traeger's Parmesan Garlic, simply outstanding on rotisserie. Half salt first, then use it rather heavily. Next is Traeger's Chicken Rub, same method, half-salt it first. Both make out of this world tasty rotisserie chicken.