I tried the Simon and Garfunkel rub on a couple of bone-in chicken breasts last night. Low and slow with the smokenator and a couple of hickory chunks. Chicken came out perfectly cooked, juicy, with just the right color and smoke flavor.
However, I wasn't really thrilled with the flavor of the rub itself. It seemed to "herby" to me even for chicken. Now, I probably used too much and that may have been the problem, but it tasted to me like it would be better as a marinade with a citrus or wine offset to the herbs.
So, I'm curious to hear what variations folks have done with that rub recipe. I'd like to try it again, but maybe a slightly different application of it next time.
However, I wasn't really thrilled with the flavor of the rub itself. It seemed to "herby" to me even for chicken. Now, I probably used too much and that may have been the problem, but it tasted to me like it would be better as a marinade with a citrus or wine offset to the herbs.
So, I'm curious to hear what variations folks have done with that rub recipe. I'd like to try it again, but maybe a slightly different application of it next time.
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