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Smoked Chicken Rub
Created by: Howcan Team
Ingredients
- 1/4 cup of brown sugar
- 2 tablespoons of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 teaspoon of cayenne pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
Instructions
- In a small bowl, mix together 1/4 cup of brown sugar, 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of salt, 1 tablespoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
- Ensure the chicken is dry and then generously apply the rub to the chicken, covering all surfaces.
- Prepare your smoker according to the manufacturer's instructions and preheat to 225°F.
- Place the chicken in the smoker and smoke for approximately 2 hours, or until the internal temperature reaches 165°F.
- Remove the chicken from the smoker and let it rest for 10 minutes before serving. Enjoy your delicious smoked chicken!
The history of chicken rub for smoking dates back to the early days of barbecue in the southern United States. Pitmasters and chefs in regions like the Carolinas, Texas, and Tennessee developed unique blends of spices and herbs to enhance the flavor of smoked chicken. These rubs often include a mix of paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and other seasonings. Some renowned barbecue restaurants, such as Franklin Barbecue in Austin, Texas, and Rodney Scott's Whole Hog BBQ in Charleston, South Carolina, are known for their exceptional smoked chicken rubbed with secret spice blends. The key to a great chicken rub lies in achieving the perfect balance of sweet, savory, and spicy flavors to complement the smoky essence of the meat. For the best results, it's crucial to ensure that the chicken is generously coated with the rub and allowed to marinate before smoking to infuse the meat with rich, complex flavors. While traditional rubs are popular, some chefs also experiment with alternative methods, such as brining the chicken before applying the rub, to achieve succulent and flavorful results.
130 min
1 cup of rub
20 calories
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