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Here are some tips when making this dry rub recipe for chicken: Adjust the amount of salt and pepper to your taste preferences. Plan on using about 1/4 cup of dry rub per 2 lbs. of chicken. Marinate your meat for at 15 minutes, after applying the smoked chicken dry rub, to ensure maximum flavor absorption. Store the spice mix in an airtight.

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You should be cautious about cooking chicken with this rub directly over high heat. The rub does not contain any sugars that could scorch but it does contain granulated garlic which can turn bitter if it burns. Always cook the breast to at least 165F and target a temperature of 175-185 for the legs and thighs.

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Smoked chicken rub is a blend of seasonings and spices that is applied to chicken before it is cooked using a smoking method. The ingredients in a smoked chicken rub can vary, but commonly include things like salt, pepper, paprika, garlic powder, onion powder, and brown sugar.

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Step-by-Step Instructions for chicken rub for smoker. Step 1: Combine all spices and herbs in a small bowl. Stir with a spoon, fork, or whisk to combine (Images 1 + 2). Tip: Add ingredients to a glass jar. Screw on the lid and shake for 10-15 seconds to mix all the ingredients.

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In a small bowl, combine all of the rub ingredients. You can make the rub several weeks ahead of time without the olive oil (add the oil right before using). Rub the spice paste all over a whole bird or raw chicken pieces. For the best flavor, refrigerate the chicken, uncovered, overnight (if rubbing chicken breasts, refrigerate for up to 4 hours).

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Apply to chicken. Rub thoroughly over all surfaces of the meat. If your chicken still has skin on it then rub the mix under the skin well too. Place chicken in the refrigerator and leave for at least 2 hours or overnight. When ready, remove from refrigerator and place straight on the grill or in your smoker.

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Expert Tips for Making This Best Chicken Rub for Smoking Recipe. Add Sauce: When the chicken is nearly done, you can add any type of sauce or marinade to up the flavor. Heat: If you like a little more heat add red pepper flakes or chili powder to the bbq rub. Variation tip: Feel like adding a little sweetness to the rub, then add a little brown.

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5. Kosmos Killer Bee Rub: This award-winning rub is sweet and savory, and works well on chicken brisket and pork. It comes in a 13-ounce shaker and contains sugar, salt, honey powder, refined syrup, honey, and spices, including paprika, dextrose, dehydrated garlic, and celery. It cost $16 on Amazon.

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Sweet Rub for Chicken (This One Will Also Work Wonders on Pork) 3. Meathead Goldwyn's "Simon and Garfunkel Spice Rub for Poultry Recipe". 4. Ultimate Homemade Dry Rub for Pork and Chicken. 5. Barbecue Chicken Rub (Great for the Whole Bird) 1. Barbecue Chicken Dry Rub.

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Prepare the smoker for low and slow cooking by making sure the ambient temperature of the smoker is between 225 degrees and 250 degrees. Use a lighter or fruitier wood for smoking chicken, like pecan, hickory, apple, or cherry. Smoke the chicken until it reaches an internal temperature of 165 degrees.

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1 teaspoon chili powder. 1 teaspoon onion powder. ½ teaspoon cayenne pepper. ½ teaspoon ground cumin. 2 teaspoons brown sugar. 1. In a small bowl, mix all of the dry rub ingredients. 2. Sprinkle the rub on the chicken immediately or store it in an airtight container at room temperature.

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Step 1: Mix the Ingredients in a Small Bowl. Grab a small bowl and toss in all the spices. Remember, two tablespoons of paprika, one tablespoon each of brown sugar, kosher salt, black pepper, garlic powder, and onion powder. Also, one teaspoon each of dried thyme and dried oregano.

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Use for smoking chicken, frying, grilling or barbecue. My favourite is on applewood smoked chicken. Place a few pieces of apple wood into the smoker and smoked chicken thighs are on the menu for dinner. Step 3. You can toast the spices once combined or leave that until you are going to use them.

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Instructions. Mix the brown sugar, smoked paprika, cumin, chili, garlic, and chipotle powders with the salt and pepper in a small bowl. 2 tsp brown sugar, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp chipotle powder. Spread the rub on the meat, taking the time.

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Tips for Smoking Chicken. Pat chicken dry. Rub with dry rub. Smoked at 225 degrees F. Sear on high heat (400-500 degrees F). Let rest for 5-10 minutes. Sauce: adding sauce to a smoked chicken recipe almost negates the need to smoke the meat as the sauce will most likely cover up a lot of that smoky flavor. That's why a dry rub is preferred!

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Pat the chicken dry with paper towels and generously apply the rub to the skin or directly on the meat. Be sure to evenly cover all sides. Allow the seasoned chicken to sit for at least 30 minutes. This allows the flavors to penetrate the meat before smoking.