Okay, to get everyone to think a little more about basic rubs and sauces, we're starting a new series -- rubs made through the contributions of the forum members.

First we'll talk ingredients, then make it, test it rework it and see how it goes.

This post is for CHICKEN RUB. Savory, not too spicey.

So, please post ingredients you think should be in the rub and if possible quantities and we'll build a base.

Try to let us know why something should be included and why.

My thoughts are to spend time learning about rubs and their ingredients.

Fire away.

A poultry rub that I've "assembled" over time, borrowing from a number of recipes and tweaking to my personal preferences, is as follows:

3/4 cup paprika (smoked Spanish preferred)
1/4 cup coarse salt
1/4 cup light brown sugar
1/4 cup crushed black pepper
2 tbs onion powder
2 tbs garlic powder
2 tbs lemon zest (dried for a few minutes in a barely warm oven)
1 tbs dry thyme
1 tbs dry sage
1 tbs dry mustard (Colemans preferred)

Mix in a bowl and rub under and over the skin. Add 1 or 2 tbs to the cavity and rub.

Looks really good dls, not really looking for someone else's already existing recipe to modify, really looking to create one from scratch and help everyone through the process of learning how to do rubs.

Like what spices to be in there would be good and maybe what not.

I could post 100's of chicken rubs, but that kinds defeats the fun of learning to do one.

For example, on my list of don't adds will be don't add paprika or any powders (will have to wait for my post to see why).

I enjoy the rubs for chicken that use very little or no salt. Finding that is hard. Ive used garlic & onion powder. I do like paprika for the color. But overall, my chicken rub is my weakest rub. I like the CS brand but again, salt is a main ingredient.

Bob

I will get us started.
2 Tbsp Mustard Powder - have always used this in my chicken rubs, I believe it adds a good amount of taste.

Dried herbs such as rosemary, thyme, oregeno, & majoram are usually good. Maybe 1/2 tsp of ea. to start.

I have always favored an herb chicken over one that has been slathered in a red sauce.

I second the herb's on chicken, and I too like mustard. Something tells me that Smokin Okie is going to direct us to use whole spices as opposed to powders, and if so, I totally agree. Whole spices freshly ground emit such wonderful flavor and aroma. Now, I need to think about my spice addition. Will reply soon.

I'll second the vote for herbs in chicken, so we can discuss which ones.

Everyone for Rosemary, thyme, oregano, majoran, so is there a standard blend of these we can use.

Well Russ I'm not "directing", just thinking. Actually I wanted to discuss the use of "powders" in rubs. Just real busy for a few days, but basically I'm not a fan of powders, I just think the "flavor" get's lost in rubs.

Like Garlic. Do we use Garlic salt, garlic powder, granulated garlic, fresh garlic, etc, etc.

I think we should try to make this accessible for most people. Not necessarily from the local grocery store for the stuff, but common enough on the internet spice stores. We can discuss why if we need to.

There is a reasoning that sometimes the more you add,the less you gain.

There is usually the goal of balance among sweet,heat,and salt.

Possibly, a hint of one favorite,might leave the eater thoughtfully wondering "what is that one direction of flavor"?

If the mouth has three varieties of heat receptors,the Cajuns would suggest that red,black,and white pepper each stimulates different ones.

Does anything, more finely ground than granulated garlic and onion,allow you to control distribution?

Does just that touch of flavor,from a fruitwood,give bland poultry the boost it needs?

Do we think poultry benefits from a little up front sweet,and a touch of slightly lingering back heat?

Do we plan to adjust salt,or sweet,with a glaze -after cooking?

Do we cook very hot,where sugar in the rub will burn ?

Do we use salt water injected fowl,where we must reduce the salt in the rub?

Yep Smokin',inquiring minds want to know.

It's got to have Garlic-Yum ,because most people love Garlic a great flavor enhancer,& also six pepper,it's not hot,but add's a great taste to anything,but doe's not cover up the original flavor of any meat.

Richard

I like granulated brown sugar. But it can burn if you cook hot. I like also think alittle white pepper needs to be in it. The fine granulated garlic is nice also.

Craig
FireHouseBBQ

I say throw one or two tablespoons of Old Bay in that bad boy rub.

So, if I'm reading this recipe right, we have:

Mustard, Misc. Herbs, Garlic, White Pepper, Brown Sugar, and Old Bay....

BRB, going to mix some up..........

C'Nooga

quote:

Originally posted by C'Nooga:
[qb] I say throw one or two tablespoons of Old Bay in that bad boy rub.

So, if I'm reading this recipe right, we have:

Mustard, Misc. Herbs, Garlic, White Pepper, Brown Sugar, and Old Bay....

BRB, going to mix some up..........

C'Nooga [/qb]

Looks good so far!, I was going to suggest White Pepper for the delayed heat in the back of the mouth, but it was already mentioned. Do we want some onion powder??


dan

What about some Lemon Pepper? I love the taste of lemon on Chicken. How about 1 teas. to start, so we don't get to much pepper in it.

I think rosemary is too strong for chicken and oregano and basil make it too Italian tasting. Thyme is good and marjoram..even a tiny bit of sage.I am probably in the minority on that.
Since we already have pepper or white red and black or seven pepper, maybe grated lemon peel or dehydrated lemon peel.??