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Who's Got The Best Homemade Chicken Rub

Rambo
Rambo Posts: 43
in EggHead Forum
I'm on a never ending quest to find the worlds best homemade Chicken rub. Time and time again, I find keeping it simple works wonders but wanted to ask the more experienced within the form what spice concoction works best for them???

lately I've been using a mixture of Santa Maria, garlic salt and pepper. 

Thoughts?
I Love Animals. They Taste Great. 

Large Green Egg - Traeger Texas Pro - Weber kettle Grill for life.
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Lemon juice.  JK brother.  For me it's rub (of choice) plus compound butter (of choice) under the skin that carries the day.  I like olive oil and S&P on the skin, compound roasted garlic and sage butter under the skin with some citrus zest of choice.  So I guess that defines my rub as S&P.
    Sandy Springs & Dawsonville Ga
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I make a SPOG with sea salt and a 5 pepper blend and high quality chopped garlic and onion. I add a small amount of coriander and lavender as well. Then grind it down to a consistent size a little smaller than coarse kosher salt so it all stays in suspension well. I'm in love with my current blend.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Mickey
    Mickey Posts: 19,768
    Spatchcocked Turkey and Chicken on the Big Green Egg
    (you cut out the backbone and cook opened)
    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)
    Chicken 3 to 4.5lb bird or birds. Under an hour cook. 
    Or, just add a package of legs extra. 
    I do not brine the turkey or Chicken. 
    If time I like to leave uncovered in the fridge overnight (no problem if no time) 
    I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.
    I will use a coffee rub. Use what you like.
    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
    I use about a single handfull of mixed chips: Cherry & Pecan. 
    Cook to temp (not time) breast @ 165 and thigh @ 175

     
    Coffee Rub (turkey, chicken, beef & pork)
    Equal part: Instant Expresso Ground coffee..
    Equal part: Brown Sugar..
    ½ part: Black Pepper..
    ½ part: Kosher Salt..
    ½ part: Garlic Powder..
    ¾ part: Ancho Chili Powder..
      Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Big fan of Mickey's coffee rub, but stick with the brown sugar instead of turbinado sugar. I think the brown sugar is a noticeable improvement. Here is last night's coffee rub wings. Never have leftovers.


    Stillwater, MN
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  • Rambo
    Rambo Posts: 43
    @Mickey I'm definitely going to give that a try. Thanks for sharing
    I Love Animals. They Taste Great. 

    Large Green Egg - Traeger Texas Pro - Weber kettle Grill for life.
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  • Rambo
    Rambo Posts: 43
    @StillH2OEgger those wings look insane. Do you use the same rub when roasting a whole bird?
    I Love Animals. They Taste Great. 

    Large Green Egg - Traeger Texas Pro - Weber kettle Grill for life.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Coffee rub is great. I think this gives it a run for it's money. :)

    1 Tbls smoked paprika
    1 tsp garlic powder
    1 tsp of dried parsley
    a few cranks of the pepper mill
    tiny pinch of kosher salt
    1-2 tsp evoo (enough to mix it into a paste) 

    Looks like this... =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Rambo
    Rambo Posts: 43
    @Carolina Q that looks unbelievable. Do you cook raised direct skin side down? Thanks.
    I Love Animals. They Taste Great. 

    Large Green Egg - Traeger Texas Pro - Weber kettle Grill for life.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks. :) Raised direct, 400°, skin up at first, but I flip it several times during the cook. Some guys don't flip at all - skin up, start to finish.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Rambo said:
    @StillH2OEgger those wings look insane. Do you use the same rub when roasting a whole bird?
    Yep. My other favorite use for it is rack of pork.
    Stillwater, MN
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