Chicken Rub- mild #2

Discussion in 'Sauces, Rubs & Marinades' started by dewetha, Dec 4, 2011.

  1. dewetha

    dewetha Smoking Fanatic

    *UPDATE* changed salt and name.

    made up some rub for some skin on chicken breasts. over all a decent rub for some flavor for someone who doesn't like heat(My better half). of course I will tinker with it a little.

         chicken rub- mild  # 2
    • 3 tbs sea salt  fine  reduce to 1 TBS
    • 3 tbs paprkia hungarian
    • 3 tbs  raw sugar turbinado
    • 1 tsp garlic granulated
    • 1 tsp onion granulated
    • 1 tsp white pepper ground
    • 1/2 tsp rosemary ground
    • 1/2 tsp mustard ground
    • 1/2 tsp oregano ground
    • 1/2 tsp coriander ground  
    things I learned from this smoke:

    next time i will back out some salt and put the rub on over night.

    Q to follow.
    Last edited: Jan 8, 2012
    smokingjamaican likes this.
  2. dewetha

    dewetha Smoking Fanatic

    Here are a few Q-view. The breasts are butterfly split. I placed rub on both sides and under the skin. Used a little evo on the outside.
    Smoked at 250ish until 160 IT. A few hours.
  3. dewetha

    dewetha Smoking Fanatic



  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look real good!
    Last edited: Dec 4, 2011
  5. dewetha

    dewetha Smoking Fanatic

    once again, tasting the food right out of the smoker vs later gives a different taste. I just ate a chicken sandwich. put some of my JD rib glaze on it, added shredded cheddar and nuked it. tasted great. I still will cut down the salt a tinker with it but this may just be a decent enough rub for those who are heat sensitive :)
  6. This sounds really good, I am going to try this one tonight when I put a chicken on the smoker!
  7. dewetha

    dewetha Smoking Fanatic

    cool. let me know what you think, I am always open to suggestions to improve things. I am making these again tomorrow with a few other trial run in the smoker. good times:)
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks good !!!!!
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Your recipe is slightly over 20% salt. If you cut to 5%( from 3 tablespoons to 1 teaspoon) you may like it better.

    Your chicken does look really good.
  10. dewetha

    dewetha Smoking Fanatic

    thanks for the tip cliff. i only had course sea salt and used 1 tbs. that should cut it down some. the true taste test will be later today.
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    dewetha, morning....  I have started using a scale to measure the salt... I have found about 8 grams per pound of meat is about right for a rub.... At least you will have a starting point that can be adjusted to suit your taste.... all other spices added and all the rub is used per batch...  that way the salt/pound is consistent.... Just my 2 cents..   Dave
  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Just so we're all on the same page, 8 grams of salt is slightly less than 1 1/2 teaspoons( 1.41 to be exact).

    BTW the maximum recommended salt intake for an adult is 6 grams/day.
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cliff, I am not sure where you got your numbers.... RDA is 2400 grams of salt per day....  8 grams per pound is not too close to that unless you are going to eat 300 #'s of meat...

     I do not mean to call you out on this, but on this forum, the facts and health safety are number one....  My appologies in advance for this post...



    According to the USDA (United States Dietary Allowance) and RDA (Recommended

    Daily Allowance) of a person’s daily salt intake.

    A person should consume less than 2,400 grams of salt daily.

    A person with health problems such as Heart Disease, Diabetes or Hypertension should

    consume less that 2,000 grams of salt daily. 

    Quantities of Salt

    Regular salt: (most name brands)

    1 ounce 10.988 grams

    1 Tbs 6,589 grams

    1 tbs 2,132 grams


    2400 mg salt RDA         CLIFF... PLEASE ACCEPT MY APPOLOGTY
    Last edited: Jan 8, 2012
  14. dewetha

    dewetha Smoking Fanatic

    Of course no one would put all that rub on one piece of chicken. So the salt intake can't be that much
  15. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Looks great....I have been looking for a new chicken rub to try....How much chicken do you think this will cover ?  Thanks for the recipe .....
    Last edited: Jan 8, 2012
  16. dewetha

    dewetha Smoking Fanatic

    These were 8oz chicken breasts they were butterfly cut. so I coated the inside, outside and under the skin of 8 of them. decent covering.
  17. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  another to do added
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great
  19. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Not a problem, I made that post because I wanted to know how the gram weight translated to the more traditional volume measurements. If I had a food scale I would also convert all my rub recipes from volume to weight measurements.

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