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Smoked Chicken Rub Recipe

Smoked Chicken Rub Recipe

Smoked Chicken Rub Recipe: Elevate Your Barbecue Game
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • Brown sugar – 2 tbsp
  • Paprika – 2 tbsp
  • Garlic powder – 1 tbsp
  • Onion powder – 1 tbsp
  • Black pepper – 1 tbsp
  • Salt – 1 tbsp
  • Cayenne pepper – ½ tsp
  • Dried thyme – 1 tsp
  • Mustard powder – 1 tsp

Equipment

  • Mixing bowlMeasuring spoonsAirtight glass jar (for storage)Spice grinder (optional, for fresher flavors)Small whisk or spoonFor smoking the chicken, you’ll need:A smoker or grill with indirect heat setup

Method
 

Step-by-Step Preparation
  1. Measure Spices – Gather all ingredients in precise amounts.
  2. Mix – In a bowl, whisk together until evenly blended.
  3. Taste Test – Pinch a little between your fingers and taste. Adjust heat or sweetness.
  4. Store – Transfer to an airtight container. Keeps well for 6 months.
  5. Pro tip: Label the jar with the date so you know when it’s freshest.
Applying the Rub to Chicken
  1. Dry the chicken – Pat with paper towels to remove excess moisture.
  2. Coat with oil – Lightly rub olive oil to help spices stick.
  3. Massage the rub – Sprinkle generously and rub into all sides.
  4. Rest time – Refrigerate for at least 2 hours (overnight for deeper flavor).
  5. Smoke the chicken – Cook low and slow at 225–250°F (107–120°C) until internal temperature reaches 165°F (74°C).
  6. Tips for Perfecting Your Smoked Chicken
  7. Use kosher salt instead of fine table salt for better absorption.
  8. Experiment with smoked paprika for deeper smokiness.
  9. For crispy skin, let chicken air-dry in the fridge for 1 hour after rubbing.
  10. Always cook skin-side up to render fat properly.
  11. Avoid over-smoking—too much wood can turn flavors bitter.