HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » Dry Rub for chicken .... ...

Sat Jan 23, 2021, 01:58 PM

Dry Rub for chicken .... gonna put on the legs and put them in the oven @ 120 for 2 to 3 hours ....

... and then finish 'em on a weber kettle grill .... low heat and wood chips for smoke.



Dry rub mix?

11 replies, 914 views

Reply to this thread

Back to top Alert abuse

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 11 replies Author Time Post
Reply Dry Rub for chicken .... gonna put on the legs and put them in the oven @ 120 for 2 to 3 hours .... (Original post)
Botany Jan 2021 OP
rsdsharp Jan 2021 #1
Botany Jan 2021 #2
applegrove Jan 2021 #3
DetlefK Jan 2021 #4
Botany Jan 2021 #7
LazySusanNot Jan 2021 #5
Botany Jan 2021 #8
LazySusanNot Jan 2021 #9
BlueTsunami2018 Jan 2021 #6
The Polack MSgt Jan 2021 #10
Mr.Bill Jan 2021 #11

Response to Botany (Original post)

Sat Jan 23, 2021, 02:04 PM

1. Your oven can be set to 120?

The lowest mine goes is 170.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to rsdsharp (Reply #1)

Sat Jan 23, 2021, 02:08 PM

2. Yes it has a small oven on the top and a larger oven underneath (turkey and bigger stuff)

I use the low temp all the time to warm plates, defrost, meat, and to marinade "stuff."

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Botany (Original post)

Sat Jan 23, 2021, 02:09 PM

3. You can buy stubbs chicken rub at the grocery store. It is excellent.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Botany (Original post)

Sat Jan 23, 2021, 02:16 PM

4. 120F is way too low. You will merely dry out the meat, not cook it. Minimum is 140F.

Sous-vide is done at 60C to 75C, 140F to 167F.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to DetlefK (Reply #4)

Sat Jan 23, 2021, 03:03 PM

7. It is covered with al foil and in a dish w/the dry rub on it .... 1 hour per side ...

... it really doesn't cook but just gets the dry rub flavor into the meat.

I finish it on a weber grill

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Botany (Original post)

Sat Jan 23, 2021, 02:28 PM

5. Grill Mates are pretty good and cheap

McCormick Grill Mates have always done well for us. Our pallets are not terribly sophisticated. We also mix-in other spices from the pantry to stretch it a bit. The Grill Mates line are also pretty cheap at Walmart. Their plain Barbecue Rub is the last one we tried.

Chicken Thighs are preferable to legs in our household. This is due our daughter-in-law bringing too many packets of frozen legs to us during the Covid lockdown.

Homemade rub works well if you have an abundance of spices in your cabinet.

Simple recipe that can be altered as desired:

https://blog.cavetools.com/the-absolute-best-chicken-rub-for-smoking/

Reply to this post

Back to top Alert abuse Link here Permalink


Response to LazySusanNot (Reply #5)

Sat Jan 23, 2021, 03:09 PM

8. Welcome to DU!

I wound up making this rub

cup Brown Sugar (firmly packed)
4 tablespoons Paprika
3 tablespoons Chili Powder
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Dried Onion
1 tablespoon Salt
1 teaspoon Cumin
teaspoon Cayenne Pepper (optional)

I didn't have the onion powder and added 1 tsp chipotle and 1 tsp cinnamon

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Botany (Reply #8)

Sat Jan 23, 2021, 03:48 PM

9. Glad to help. Thank You for the welcome.

We've spent money on "name brand" higher quality and a lot more expensive products - with very little in return for the extra cost. Enjoy.

I may post an oven rib recipe we've been using for Baby Back Ribs. Let's see, where did I put that.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Botany (Original post)

Sat Jan 23, 2021, 02:30 PM

6. High heat for chicken to crisp the skin.

And so the meat isnt cardboard.

As far as rubs, I make my own or use Heath Riles products. Thats top of the line commercial stuff.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Botany (Original post)

Sat Jan 23, 2021, 06:12 PM

10. I have had a lot of compliments for this rub

Taijin powder
Badia Sazon Completa
Korean Red pepper flakes or hot paprika

Equal portions of those 3

a quarter of the amount you used of the first 3 of Savory powder (Or poultry seasnig if you can't find savory) and White Pepper

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Botany (Original post)

Sun Jan 24, 2021, 01:38 AM

11. I do wings all the time with

salt, pepper and Old Bay seasoning. Not really a rub, just sprinkle some on. I steam a little first, apply seasoning then finish on the grill.

Reply to this post

Back to top Alert abuse Link here Permalink

Reply to this thread