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Looking For A Good Chicken Rub

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  • Baje
    Former Member
    • May 2016
    • 12

    Looking For A Good Chicken Rub

    Hey Guys,

    Im looking for a good chicken rub, i tried the one on this site but cant say i loved it. Anything that anyone can suggest?

    Thanks and smoke on!
  • ecowper
    Founding Member
    • Jul 2014
    • 3197
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    I use salt, pepper and garlic powder often

    Comment

    • Skip
      Founding Member
      • Jul 2014
      • 3247
      • Blue Earth, Minnesota
      • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

      #3
      Try Huskee Rib Rub. I've made it a couple times and IMO it's a winner!! Huskee's Rib Rub Recipe

      July 16th, 2014, 01:31 PM
      PLEASE NOTE: On 10/23/15 I changed the recipe to cut in half the chili powder and the cumin, and completely removed the cayenne pepper.

      Why? My wife recently got some fancier glass jar organic spices, and I was quite surprised (negatively) at the difference they made in my rub. Way too chili & cumin-tasting for me, and too spicy. This rub isn't meant to be spicy. Therefore I experimented and altered their amounts in case anyone uses higher grade spices they hopefully won't find the cumin-chili-spice to be overpowering as my family did with the spice upgrade.

      Former amounts in blue in case you liked it as it was.
      ----------------------------------------------------------------------------------------


      This is the rub that I developed long before discovering AmazingRibs and Meathead's Memphis Dust. I based this off from a recipe I found online somewhere and have tweaked it until it works perfectly for me & my family. It was developed primarily for ribs, but as you'd expect works great on pork butts and is amazing on smoked chicken too. This rub contains less herbs than MD and I prefer the less herbal profile.

      If you care to try this, please give me feedback!

      Huskee's Rib Rub (small batch)
      • 1/4 C white sugar
      • 1/3 C brown sugar, dried (see note below on drying)
      • 3 Tbsp (~3/16 C) table salt-- When I quadruple this recipe I use ~3/4 C or a pinch over.
      • 2 tsp chili powder (formerly 4tsp)
      • 1 tsp ground cumin (formerly 2 tsp)
      • 1 tsp ground black pepper
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • formerly 1 tsp cayenne pepper
      • important- top the racks with generous layer of brown sugar immediately before or after putting in the smoker.
      For a downloadable Excel file version of this, complete with built-in calculator for multiplying the ingredients, click here. Thank you RichBrew for your help with that!


      Click image for larger version  Name:	IMAG0069.jpg Views:	1 Size:	109.6 KB ID:	50217

      This is not a spicy rub, it is perfectly balanced between spicy, savory, salty and sweet.
      Cayenne or black pepper may be doubled if you like more heat. Don't overdo it until you're sure.


      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Honored!
    • MBMorgan
      Club Member
      • Sep 2015
      • 6169
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      #4
      Originally posted by Baje View Post
      Hey Guys,

      Im looking for a good chicken rub, i tried the one on this site but cant say i loved it. Anything that anyone can suggest?

      Thanks and smoke on!
      The most common poultry rub referred to on this site is Simon & Garfunkel:
      http://amazingribs.com/recipes/rubs_...unkel_rub.html

      There is also this one that looks pretty good:
      http://amazingribs.com/recipes/rubs_...seasoning.html
      Last edited by MBMorgan; November 22, 2016, 08:29 AM.

      Comment

      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4954
        • Winchester TN
        • Hardware
          Slow 'N Sear Deluxe Kamado.
          Slow 'N Sear Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney starters (regular and half).
          Joule.
          GrillGrates, GrateGriddles.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks)
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

        #5
        Meathead's Memphis Dust is also good on chicken. See Sweet Georgia's Brown Smoked Yard Bird.

        Comment


        • Nate
          Nate commented
          Editing a comment
          I too frequently use MMD. My wife and I prefer that over S&G.
      • Baje
        Former Member
        • May 2016
        • 12

        #6
        Thanks everyone for your ideas, will try them one by one and see which I like best..

        Comment

        • W.A.
          Charter Member
          • Sep 2014
          • 745
          • Kingwood, TX
          • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

          #7
          I bought some Plowboys Yardbird rub. Almost gone now

          Comment

          • Thunder77
            Founding Member
            • Jul 2014
            • 2742
            • Halethorpe, MD
            • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            #8
            Weber Roasted Garlic and Herb Spice mix. Awesome on chicken!

            Comment


            • Steve R.
              Steve R. commented
              Editing a comment
              I second this! I like that it isn't very salty at all, so you can apply it more heavily and then choose whether to add salt as needed.
          • Baker Dan
            Charter Member
            • Nov 2014
            • 336
            • North Eastern IL. McHenry County

            #9
            I like Stubbs chicken rub with herbs de provence added

            Comment

            • mgaretz
              Founding Member
              • Jul 2014
              • 821
              • San Ramon, CA
              • Mark Garetz
                Rec Tec pellet grill
                Weber Genesis Gasser
                Maverick ET-732 and Thermapen and others

              #10
              I like the McCormicks Montreal Chicken Rub.

              Comment

              • Stevo
                Club Member
                • Jul 2016
                • 484
                • Georgetown, TX
                • Cookers:
                  • RecTec RT-590 Stampede Pellet Grill
                  • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                  • Camp Chef PG24 DLX Pellet Grill
                  • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                  • Weber Genesis E310 Propane Grill with GrillGrates
                  Accessories:
                  • A-MAZE-N Smoke Tubes
                  • Thermoworks Thermapen Mk4
                  • Thermoworks Smoke Cooking Alarm
                  • Thermoworks Big & Loud Timer
                  • IR surface temp probe

                #11
                I like this recipe based on Aaron Franklin's "part + smidge" chart from one of his youtube vids:

                For a 6.5lb chicken, I used: a part == 1/2 TBL and a smidge == 1/2 tsp. Plus I did a dry brine of 1/2 tsp / lb kosher salt (so I removed the salt from this rub recipe):
                • 2 parts coarse ground black pepper
                • 1 smidge granulated onion powder
                • 1 smidge granulated garlic powder
                • 1 smidge chili powder
                • 2 smidges hungarian paprika
                • 1 smidge dry mustard
                • 1 smidge brown sugar

                Comment

                • bbqoaf
                  Former Member
                  • Jul 2014
                  • 752
                  • Calgary, Alberta, Canada

                  #12
                  For me it depends on how I am cooking the chicken. If its without wood smoke, I like herb rubs:

                  1 part tarragon
                  1 part ground fennel
                  1/2 part onion powder
                  1/2 part garlic powder
                  1/2 part black pepper

                  or

                  Equal parts nutmeg, rosemary, tarragon, thyme and black pepper.

                  If its smoked chicken, I like something like MMD or any rub that uses chili powder and paprika as base flavors. I find a more traditional red BBQ rub is a better compliment to wood smoke than an herb based rub.

                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3197
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #13
                    I also use this rub, which is a North African inspired. I originally created it for salmon. I find it also works well on chicken.

                    1 tbsp garlic powder
                    1 tbsp paprika
                    1 tsp cumin
                    3/4 tsp kosher salt
                    1/2 tsp ground coriander
                    1/4 tsp turmeric
                    1/4 tsp cayenne pepper

                    Comment

                    • andy.wpg
                      Club Member
                      • Aug 2016
                      • 233
                      • Grid EN19MV

                      • PBC - at the trailer
                        Masterbuilt 30" digital electric - at home
                        Bakerstone Pizza Oven
                        Maverick 733 RF thermometer
                        Kingsford Blue Bag
                        Ribs, Chicken (smoked and rotisserie), Pork Shoulder,
                        Brisket. Like to make sausages. I'll try cooking ANYTHING at least once!

                      #14
                      I got a bunch of garlic from my Uncle. With it I made garlic powder and seasoned garlic salt.

                      As for the seasoned garlic salt, like the commercial says: "I put that s**t on everything!". Very good to season a steak and its really good on chicken.

                      I am, however, partial to Montreal Chicken Spice too.

                      Comment

                      • Huskee
                        Pit Boss
                        • May 2014
                        • 14907
                        • central MI, USA
                        • Follow me on Instagram, huskeesbarbecue

                          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                          Smokers / Grills
                          • Yoder loaded Wichita offset smoker
                          • PBC
                          • Grilla Silverbac pellet grill
                          • Slow 'N Sear Deluxe Kamado (SnSK)
                          • Dyna-Glo XL Premium dual chamber charcoal grill
                          • Weber 22" Original Kettle Premium (copper)
                          • Weber 26" Original Kettle Premium (black)
                          • Weber Jumbo Joe Gold (18.5")
                          • Weber Smokey Joe Silver (14.5")
                          • Brinkmann cabinet charcoal smoker (repurposed)

                          Thermometers
                          • (3) Maverick XR-50: 4-probe Wireless Thermometers
                          • (7) Maverick ET-732s
                          • (1) Maverick ET-735 Bluetooth (in box)
                          • (1) Smoke by ThermoWorks
                          • (1) Signals by ThermoWorks
                          • Thermapen MkII, orange
                          • ThermoPop, yellow
                          • ThermoWorks ChefAlarm
                          • Morpilot 6-probe wireless
                          • ThermoWorks Infrared IRK2
                          • ThermoWorks fridge & freezer therms as well

                          Accessories
                          • Instant Pot 6qt
                          • Anova Bluetooth SV
                          • Kitchen Aide mixer & meat grinder attachment
                          • Kindling Cracker King (XL)
                          • BBQ Dragon
                          • Weber full & half chimneys, Char-Broil Half Time chimney
                          • Weber grill topper
                          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                          • Pittsburgh Digital Moisture Meter

                          Beverages
                          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                          • Most favorite beer: The one in your fridge
                          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                          About me
                          Real name: Aaron
                          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                          Occupation:
                          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                        #15
                        For an available-everywhere commercial non-BBQ seasoning, when I'm not using my rib rub or a variant of S&G (with garlic powder & pepper) I find that Morton Nature's Seasons is really good on most meats, smoked or not. It has garlic, onion, pepper, salt, tiny bit of sugar, parsley, etc. It's sort of a mix of all those things you might add separately to season meat. Great on french fries, veggies, etc too.

                        Click image for larger version

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