Got a PM asking about a GREAT rub for Chicken.
Anyone have something that just knocks your socks off?
Smokin'
Original Post
Replies sorted oldest to newest
Smokin - I like to get chicken thighs and rub some Worcestershire sauce on them and then cover in texasbbqrub (available at texasbbqrub.com)The regular one, not the brisket rub. Sometimes a little lemon juice also. I just grill them, have not tried the smoker yet. It is worth a try, it is a great rub.
Well,if we hot cook,Cookshack's Chicken Rub does a good job.
It has no sugar to scorch.
Don't ask many of us how we know.
One of the truly famous ones for slow and low yardbird cooks,is Cookshack's next door neighbor-Head Country.
It has no sugar to scorch.
Don't ask many of us how we know.
One of the truly famous ones for slow and low yardbird cooks,is Cookshack's next door neighbor-Head Country.
Hey Tom are you referring to their Championship Seasoning ? I have never tried it, let me know if I should.
We like the Cookshack Chicken rub. However, when I got my last 5 lb. container we are finding out it is really hot this time. I've had to cut back on how much we use. But it is really good!
Yep,that's the Head Country product.
The CS chicken rub has some heat,but most folks just lightly season and smoke chicken.
The CS chicken rub has some heat,but most folks just lightly season and smoke chicken.
Sorry I should have clarified.
If you made one from Scratch, what would you use?
Chicken's pretty simple, they're looking for help making a good chicken rub.
If you made one from Scratch, what would you use?
Chicken's pretty simple, they're looking for help making a good chicken rub.
Well, you gotta have sage, thyme, rosemary, tarragon added in a good poultry rub.
Well....you gotta have parsley, rosmary and time 
A lot of good cooks think chicken should taste like chicken.
Learning to cook the chicken correctly,can be much more important than what seasoning we add.
That said,you may want to find something that enhances the flavor,and works with your smoke and any sauce.
There are many cooks that feel salt drives,or enhances your flavor profile,so that is a start.
Not too much,or little.
Many folks have a little sweet tooth,so many cooks balance salt with sweet.
Folks seem to like a little back heat,not a burn,so enough to kind of leave a late lingering.
The trick is in balance.
It is better to have too little,than offend the palate IMO.
Put a little of this mix in your hand and taste it.
Put a little on a piece of chicken and taste it.
Now adjust to what tastes right to you.
Many good cooks will then pick one spice/herb to try as their signature.
Enough to leave the diner wondering just what that elusive flavor could be,not hammer them with it.
Garlic,and/or onion are sort of staples.
The good cooks above have given some thoughts as to flavors that work well with poultry.
Often,it is what you leave out,not add,that elevates your cooking.
Also,are you using your seasoning to enhance the color?
Another consideration?
Learning to cook the chicken correctly,can be much more important than what seasoning we add.
That said,you may want to find something that enhances the flavor,and works with your smoke and any sauce.
There are many cooks that feel salt drives,or enhances your flavor profile,so that is a start.
Not too much,or little.
Many folks have a little sweet tooth,so many cooks balance salt with sweet.
Folks seem to like a little back heat,not a burn,so enough to kind of leave a late lingering.
The trick is in balance.
It is better to have too little,than offend the palate IMO.
Put a little of this mix in your hand and taste it.
Put a little on a piece of chicken and taste it.
Now adjust to what tastes right to you.
Many good cooks will then pick one spice/herb to try as their signature.
Enough to leave the diner wondering just what that elusive flavor could be,not hammer them with it.
Garlic,and/or onion are sort of staples.
The good cooks above have given some thoughts as to flavors that work well with poultry.
Often,it is what you leave out,not add,that elevates your cooking.
Also,are you using your seasoning to enhance the color?
Another consideration?
Tom,
Is that a Recipe or a Book?
they just asked for a recipe.
LOL
Is that a Recipe or a Book?
they just asked for a recipe.
LOL
Back in the day,we used to refer to those as "Smokin'Okie posts". 
ROTFL.
Tom, you're TOO funny
Tom, you're TOO funny
Tom
If you were trying to enhance the color of your chicken would paprika be the right choice?
If you were trying to enhance the color of your chicken would paprika be the right choice?
I didn't see a recipe.
Paprika can certainly darken it up some.
Thanks Tom.
I used your recipe for cooking thighs this weekend in the Oregon State Fair BBQ Championship. I have been using the high heat method all year and been getting scored down for no flavor on my chicken. I took second place with your recipe and missed first place by 1/2 point.
Thanks again.
Dan
I used your recipe for cooking thighs this weekend in the Oregon State Fair BBQ Championship. I have been using the high heat method all year and been getting scored down for no flavor on my chicken. I took second place with your recipe and missed first place by 1/2 point.
Thanks again.
Dan
Congrats on the fine showing.
As posted,it came from Jumpin Jim.
He dominated chicken for a couple years in KCBS.
Most experienced cooks have used a version of his recipe,since he first shared it.
He has cooked on traditional Cookshacks and pellet munchers for a bunch of years.
As posted,it came from Jumpin Jim.
He dominated chicken for a couple years in KCBS.
Most experienced cooks have used a version of his recipe,since he first shared it.
He has cooked on traditional Cookshacks and pellet munchers for a bunch of years.
Guess the post "CHICKEN RUB" is misleading, you guys are killing me.
Someone was asking for a Rub recipe, not a cooking method.
Come on guys, thought you guys Collected Recipes.
Preferrable only ones that work
Someone was asking for a Rub recipe, not a cooking method.
Come on guys, thought you guys Collected Recipes.
Preferrable only ones that work
I didn't see at what temp the thighs are cooked at until they reach 180*.
Recipe..? Recipe..? I didn't see no stinkin' RECIPE! Come on guys, someone fork over the recipe! Please...? 
Low heat (200*) or high heat (235*)?
Hey SmokinOkie,
How about starting with that one you had PM to you. Then we could see where we are at with it.
How about starting with that one you had PM to you. Then we could see where we are at with it.
Tom, I have a few questions for you.
1) What temp did you cook at using a Cookshack?
2) I'll assume you preheated your unit to get the chicken done in 3 hours.
3) Did you take the marinade off before you applied the rub?
4) Expain your tent method better. Was the foil open on the ends or just placed loosely on the pan?
5) Do people like hickory or pecan better? I know hickory has a strong flavor to it.
I'll try your methosd this weekend.
1) What temp did you cook at using a Cookshack?
2) I'll assume you preheated your unit to get the chicken done in 3 hours.
3) Did you take the marinade off before you applied the rub?
4) Expain your tent method better. Was the foil open on the ends or just placed loosely on the pan?
5) Do people like hickory or pecan better? I know hickory has a strong flavor to it.
I'll try your methosd this weekend.
Once again,that is Jumpin' Jim's method,although I have tried many variations of it.
Guys,
Just a request, if you want to threadjack, start a new thread to discuss methods since the post is about a chicken recipe.
Pluuuzzzeeee.
30 replies....not recipes.
Just a request, if you want to threadjack, start a new thread to discuss methods since the post is about a chicken recipe.
Pluuuzzzeeee.
30 replies....not recipes.
quote:Originally posted by williesQ:
Hey SmokinOkie,
How about starting with that one you had PM to you. Then we could see where we are at with it.
They were asking for recipes, they didn't send any
Is this an April Fool's day thread...?
If this is a chicken rub recipe thread, where is the recipe?
It must be getting close to Labor Day.
It must be getting close to Labor Day.
You gotta love the internet.
Ask for a recipe, get an instruction manual.
NOW, if we had a Chicken Rub recipe to go with JJ's chicken (Jim really did JUMP), it would be perfect.
Oh well
Ask for a recipe, get an instruction manual.
NOW, if we had a Chicken Rub recipe to go with JJ's chicken (Jim really did JUMP), it would be perfect.
Oh well
Here is one from KCMO cook/chef Paul Kirk that is posted enough that I assume it is public domain?
I make no claims as to it's suitability.
Chef Paul's Chikky rub
1/4 cup Sugar
2 tablespoon(s) Paprika
1 tablespoon Onion powder
2 tablespoon(s) Seasoned salt
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 tablespoon Lemon pepper
1 tablespoon Sage, dried
1/2 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Cayenne pepper
PREPARATION:
Mix and store.
Another comes from the Jamison's cookbook Smoke 'n Spice
Wild Willy's Number One-derful Rub
This is our main all-purpose rub, good on ribs, brisket, chicken, and more.
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
Another from the same book.
Title: SOUTHERN SUCCOR RUB
Categories: Rubs, Bar-b-q, Mine
Yield: 2 Cups
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Turbinado sugar
1/4 c Salt
4 t Dry mustard
2 t Cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark
pantry.
~ SOURCE: SMOKE AND SPICE
These last two have been used a lot as general purpose rubs.
I make no claims as to it's suitability.
Chef Paul's Chikky rub
1/4 cup Sugar
2 tablespoon(s) Paprika
1 tablespoon Onion powder
2 tablespoon(s) Seasoned salt
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 tablespoon Lemon pepper
1 tablespoon Sage, dried
1/2 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Cayenne pepper
PREPARATION:
Mix and store.
Another comes from the Jamison's cookbook Smoke 'n Spice
Wild Willy's Number One-derful Rub
This is our main all-purpose rub, good on ribs, brisket, chicken, and more.
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
Another from the same book.
Title: SOUTHERN SUCCOR RUB
Categories: Rubs, Bar-b-q, Mine
Yield: 2 Cups
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Turbinado sugar
1/4 c Salt
4 t Dry mustard
2 t Cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark
pantry.
~ SOURCE: SMOKE AND SPICE
These last two have been used a lot as general purpose rubs.