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

[Botany]

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



Dry rub mix?

[rsdsharp]

1. Your oven can be set to 120?

The lowest mine goes is 170.

[Botany]

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."

[applegrove]

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

[DetlefK]

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

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

[Botany]

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

[LazySusanNot]

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/

[Botany]

8. Welcome to DU!

I wound up making this rub

½ 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
½ teaspoon Cayenne Pepper (optional)

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

[LazySusanNot]

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.

[BlueTsunami2018]

6. High heat for chicken to crisp the skin.

And so the meat isn’t cardboard.

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

[The Polack MSgt]

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

[Mr.Bill]

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.