Apply this smoked chicken rub liberally before smoking any cut of poultry to enhance the flavor and appearance, and to achieve crispy chicken skin.

Smoked Chicken Rub  101

Smoked Chicken Rub  101

Whether you are using a charcoal smoker, pellet grill, gas grill, or other type of grill, this smoked chicken rub recipe won’t disappoint. Easily whip up a small batch or large batch… this dry rub recipe is a keeper amongst all of your other homemade spice blends.

Key Ingredients

03 CAYENNE PEPPER, PAPRIKA, CHILI POWDER

04 GROUND BLACK PEPPER

05 ONION AND GARLIC POWDER

01 BROWN SUGAR

Yeast Package
Brown Rice

06 CUMIN THYME PARSLEY

Onion
Chili
Veggies

02 SEA SALT + CELERY SALT

Green Bag

MIX ALL INGREDIENTS UNTIL NO LARGE, VISIBLE CHUNKS REMAIN

01

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tips + tricks

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Get your rub to stick. Pat the chicken by patting with a paper towel and lightly coating in oil. 

More time = more flavor. Allow this dry rub to sit on your chicken for at least 15 minutes 

Ensure that the chicken is exposed to high heat to help render the fat in the skin and achieve a crispy texture (otherwise you may end up with rubbery, tough skin).

How To Use

02

Use 2-3 tablespoons on your favourite smoked chicken entree, label and place the remainder of the bbq rub in a quarter pint jar, pint jar, or other airtight container for long term storage.

Delicious Smoked Chicken Recipes

Delicious Smoked Chicken Recipes

Smoked Beer Can Chicken on a Pit Boss, Traeger or Other Pellet Grill