Sunset & Sewanee BBQ Chicken Dry Rub

David

6 years ago

Ordering and Keeping Spices

I typically order my spices in the spring and only purchase small amounts (as opposed to the Costco bulk spices) in order to preserve freshness. In the spring I will make up several different types of seasonings to use during the summer and early fall. A basic BBQ chicken rub is one of those I make up fresh every year.

A Word on Salt

When I make rubs or use salt, I prefer to use Diamond Crystal Kosher Salt. This brand does not contain anti-caking ingredients which you can see if you try to use Morton Kosher Salt for pickling. The pickling solution will turn cloudy. While it may not hurt you or change the flavor much, it will alter the aesthetics. Still, I like to use ingredients without all the additives. For an upscale salt or finishing salt, I prefer Maldon Sea Salt which can be easily found in most grocery stores. If you have never used Maldon Sea Salt to finish a steak or other grilled or smoked meat, you don’t know what you are missing. Nearly all upscale steakhouses use this or something similar (Murray River Pink Salt Flakes) to give their steaks extra pop.

First, gather all of the ingredients to make sure you are not missing anything. (I can’t tell you how many times this step has saved me time and effort when cooking.) All professional chefs do this before starting to save us from the frustration of searching the pantry, mid-recipe.

Add all of the ingredients to a food processor and grind all the spices together. This not only ensures even distribution, but also breaks up any lumps the brown sugar may have.

This much seasoning will be enough for 5-6 rotisserie style chickens which is more than enough for one full BBQ season. This rub is also very good on pork ribs. I prefer to keep all of my spices as fresh as possible. My advice is to purchase a small quantity for approximately a month’s worth of spices. I purchase fresh herbs and spices several times a year. This is another reason to make sure you have everything you need before you start a recipe.

Sunset & Sewanee Basic Chicken/Pork BBQ Rub

This is a basic BBQ chicken rub. There is a bit of sugar in the recipe so this rub should only be used with an indirect heat cooking method. Cooking over high heat for prolonged periods may cause this rub to burn, though this recipe can be used in quick boneless grilling over high heat, such as a boneless/skinless chicken breast.

Course Barbecue, Condiment/Sauce

Cuisine Southern

Keyword BBQ Rub

Prep Time 8

Total Time 8

Servings 1 cup seasoning portions

Author David of Sunset & Sewanee

Ingredients

1/2 cup kosher salt
2/3 cup paprika, sweet Can use Smoked Paprika or Hot Paprika
2/3 cup sugar, granulated
2/3 cup sugar, brown packed
1 tbsp mustard, ground
2 tsp chile, powder mild or hot
2 tsp cumin, ground
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne, ground
1 tsp pepper, white ground
1 tsp pepper, black table grind
3/4 tsp celery seed
1 pinch clove, ground

Instructions

Place all of the ingredients into a food processor. Run the processor for about 30 seconds, until all ingredients are thoroughly combined. Store in an airtight jar or Ziploc until needed.

Notes

Makes approximately 2 1/2 cups of seasoning good for 2-3 BBQ chickens.

SaveSave