BBQ Rub

May 17th, 2007 by Heather

Heather says:

I’ve developed a craving for BBQ. I’m searching for the perfect dry rub for slow roasted chicken. When slow roasting chicken, it is done at a lower temperature for a longer period of time. Due to time constraints I cooked this one for two hours at 300F and then turned the oven up to 350F for the last 30 minutes. If I had time for a true slow roasted bird I would have allowed it to cook at 200F until done.

Always check the temperature of poultry, the bird is done when the thigh registers 165F.

BBQ Rub

  • 1/4 cup paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons minced, dried onion
  • 2 teaspoons peppercorns
  • 1 teaspoon chili powder
  • 2 tablespoons ground cumin
  • 3 tablespoons ground coriander
  • 1/4 cup kosher salt
  • 1/4 cup light brown sugar

Measure all of the ingredients into a food processor. I use the mini one that came with my immersion blender. It’s perfect for small jobs Blend thoroughly until you have a fine powder. Store in an airtight container, yields enough for about 3 chickens.

Enjoy.

Print This Post Print This Post

Tags:   2 Comments

This website uses IntenseDebate comments, but they are not currently loaded because either your browser doesn't support JavaScript, or they didn't load fast enough.

2 responses so far ↓

  • Tuesday
    May 18, 2007 at 10:30 am

    I never thought of what that was that came with my immersion blender! I can’t wait to use it now!

  • Heather
    May 18, 2007 at 3:15 pm

    I use it all the time. One of my sons has to take metamucil each night and I make everyone smoothies; he thinks it’s a great big treat. I also use it for omelettes, especially when I sneak in veggies. Oh and it is wonderful for making baby food. I get a ton of mileage out of that tool.