Four Gent’s Spice Rubs

Four gents. Four spice rub recipes. All outstanding.

John’s Zesty Chicken Spice Rub

1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon thyme
Pinch onion powder
Pinch garlic powder

In a small mortar and pestle, mix all the dry ingredients. Grind until combined, then add enough extra virgin olive oil to moisten. Rub mixture over both sides of the chicken parts.

Scott’s Deconstructed Chicken Spice Rub

I’ve concocted a dee-licious rub based on a deconstruction of a recipe from the Democrats of Oregon chicken that used to be at the Lane County Fair. 

Equal parts salt and brown sugar
Cayenne (to taste—uh-oh!)
Liquid smoke to make the mixture slightly moist.

Mix this up with gloves on, if possible, otherwise the cayenne might make your hands tingle for a bit. Then rub the mixture on your chicken parts (not heavily, just moderately) before you barbecue or smoke. If you barbecue, keep the chicken away from (or directly over) the charcoal or it will burn. Smoking usually takes about an hour. Turn parts every 15 minutes.

Chris Schlessinger’s “Thrill of the Grill” Chicken Spice Rub

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika (I like smoked paprika)

Whisk all the dry ingredients together in a bowl. Store in an airtight container.

For a dry rub, use as is. For a wet rub, add enough extra virgin olive to make a paste.

Bruce’s Asian Spice Rub

3 teaspoons sea salt
1-1/2 teaspoons maple syrup
1/8 teaspoon freshly-ground white pepper
½ teaspoon ground Sichuan peppercorns
1/8 teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon five spice powder
2 teaspoons ginger powder

Grind dry ingredients together in a mortar and pestle, then add the maple syrup to moisten. Brush on chicken. Grill. Enjoy.