A New Way To Prepare Smoked Chicken Rub
When it comes to the flavoring and marinating of chicken and other foods, chicken rubs are as popular and delicious as sauces. The difference is that rubs provide maximum flavor while allowing you to get creative along the way.
Reasons why I prefer rubs to marinades
Here are some of the key reasons why I prefer rubs to marinades. You can mix just about any herbs and seasonings together, creating your very own taste without the added sugar and sodium often contained in sauces. In fact, rubs give more bang to your food, with nearly zero calories, and not once ounce of fat.
The best part about using rubs
The best part about rubs is that they are completely non-committal, that is, you do not need to follow any rule or bind together any specific flavors to bring out the taste. Even better still, rubs can be extremely cheap, last very long in the pantry, do not need refrigeration, and as with any other creation, the sky is the limit. Read on, so you too can learn a new way to prepare smoked chicken rub.
What you will need: Combination of herbs and spices
Smoked chicken rub is delicious and takes very little ingredients to put together. Your personal list does not necessarily have to be identical to mine. Add and take away as you wish, keeping in mind the unique taste that your family loves.
This compilation was put together using the recipe that I have been using for a while. This particular combination of flavors precludes a glazed, soft, liquid-type finish that could rival any marinade or barbecue sauce.
The difference is that there is no sugar, syrups, preservatives or artificial fillers in this combination. Everything is natural and fresh. This is yet another reason why I truly believe that rubs are better than marinating sauces.
Step by step instructions
Step 1: Check if you are good on the amount of spices.
You already know what you got, now, check and see if you have what you need to achieve the flavor that you want.
Step 2: “Gots versus Needs”
Divide up your spices and taste them as you go. Experiment with the flavor combinations and take away what you do not want. If you like them all together, adjust the flavor that you want to intensify most and add anywhere from 1 to 2 tablespoons of that one spice. Make it extra special.
Step 3: Mix and breathe
Add all the spices together in a zip bag. Let the bag breathe in, so keep it open. Allow for everything to come into “harmony” for about 5 minutes before you proceed to coat your meats or veggies with the rub.
Step 4: Coat before you coat
I strongly recommend that you spritz spray your food with either olive oil, spray butter, coconut oil, or any other conductor. You do not need a lot of it; just enough to cause a “crunch” once the skin of the chicken comes in contact with the heat.
Suggestions from “the chef”
I use rubs on chicken wing sections like there is no tomorrow. Also, I never fry my chicken wings, but bake them in the oven with their rub on. Do you know that, between the rub and the natural crisp of the skin, the chicken achieves an amazing crunch that rivals any breaded chicken? Try for yourself by totally coating your chicken section with the rub.
As someone who has used this rub plenty of times, I can assure you that you will get nothing but compliments. When the time comes to coat the meat, just put it all together and let it rest for a couple of hours.
The good thing with rubs is that you do not have to wait too long for any liquid to penetrate the skin of the chicken, only for half the marinade to evaporate and not penetrate the meat all throughout the cooking process. This is also why I prefer rubs to marinades.
Your finished product is going to coat like a nice glaze which will be delicious.
Leftover mix? No problem! Mix all the ingredients and store them in an empty seasoning container. Make it cool! Give it a cool name and brand it after you, like. "Poppa's Fave Rub" or "Your Name's Own."
I really hope that this tutorial gives you ideas, and that you can make the best out of it. Like I said, rubs are more versatile, pungent, flavorful and texture-oriented than marinades. Marinades take forever to infuse, sometimes wasting half of the product when you lift the meat and proceed to cook.
On the other hand, rubs stick to the chicken skin, remain there, and blend in throughout the cooking process. The flavor results of rub are way better than the results that you get from saucing or marinating. The ending product also results in less fat, calories, sugar, and salt.
In all, when it comes to cooking, rubs are always a part of the show. Once you bite onto the chicken, there is the rub to remind you who is boss. If you want to experiment with other meats, I got you covered! Here’s some interesting recipes on pulled pork rubs, BBQ rib rubs, or Texas brisket rub!
If you have new recipes or other ways to make a better smoked chicken rub, do not hesitate to write to us and let us know. Just leave a comment below on the space provided, and share with us which rub recipes have made you the king of the pit, or the kitchen.
Also, let us know if you have already tried this particular recipe on your own. We are hoping that you do, and tell us all about it. We are always waiting for the next big thing!
Frequently Asked Questions
What is the Difference Between a Rub and a Marinade?
A rub is a dry mixture of herbs and seasonings. You rub it on the outside of meat and, generally, you do not rinse it off before hitting the grill or the smoker. On the other hand, a marinade is a liquid mixture of salt, seasonings, and water (or, another liquid like apple cider or broth). A marinade generally has an acidic ingredient, like lemon juice or vinegar which helps to tenderize tough meat. Sometimes, you do rinse off the marinade before cooking the meat.
How Much Rub do you Need for a Chicken?
Our recipe is very fool-proof when it comes to the amount of rub you’ll need for a chicken. We place all of our rub ingredients in a bag and instruct you to add the chicken to the bag. After tossing the bag around to coat, the perfect amount of rub will adhere to the outside of the chicken. You probably won’t want to save any leftover rub, because it will be coated in chicken juices, but recipe makes about 1/4 cup of rub so you won’t have much left over.
How Long Do You Let Chicken Sit on a Dry Rub?
The great thing about our chicken rub is that you don’t need to prepare it far in advance. It seasoning is perfect for quick preparation - you can coat the chicken in the rub and toss it directly on the grill. If you want, you can let it sit for 24 hours in the refrigerator, but it is not necessary.
How Do You Get Crispy Chicken Wings?
This rub recipe is the perfect way to get crispy chicken wings, even without frying. We always coat our chicken wings with this rub before baking them in the oven. The skin crisps up perfectly because the rub helps to dry out the outside of the skin, making it perfectly crispy without having to pull out the deep fryer.
How Do You Rub Chicken?
Rubbing chicken couldn’t be easier. First, place all of your rub ingredients in a plastic bag. Then, add your chicken pieces - this could be wings, thighs, drumsticks, or breasts. After you close the bag, simply toss the pieces in the rub adn the perfect amount will adhere to the chicken skin. If you want to rub a whole chicken, it will not fit in the plastic bag. So, we suggest you place it on a baking sheet and pour the rub over top. Gently rub it into the skin using your fingers.