Chicken Dry Rub: A great rub for chicken, plus one more that is pure "KC"The recipe below for chicken dry rub can be used on any meat, but is really good with chicken. And if you are doing "on the grill chicken" the bird will need even more flavor enhancing than if you were to smoke it, so this rub is ideal. If you have the time, I highly recommend using a brine and then the seasoning. Be careful, however: since this rub contains sugar, you will need to use indirect or low heat. Typically, I like to smoke chickens at about 235 degrees- a bit hotter than say brisket or pulled pork. For the grill, gas or charcoal, I have grown to like the heat nice and low to prevent flareups and to help render the fat and make the skin crispy. Recipe:2 Tb. Sugar 2 Tb. Salt 2 Tb. Lemon Pepper 1 tsp. cayenne pepper 2 Tb. Chili Powder 2 Tb. Garlic Powder Mix all ingredients and store in an airtight container. Next, here is a great Kansas City inspired dry rub. Use it on all of your favorite KC inspired meats- especially brisket, pork shoulder and pork ribs.. Recipe: KC Dry Rub4 Tb. paprika (smoked even better!) 4 Tb. Brown Sugar 2 Tb. garlic powder 1 Tb. cayenne 4 Tb. salt 4 Tb. medium grind black pepper Mix all ingredients and store in an airtight container. Return from the chicken dry rub page to the bbq recipes for foodies home page
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