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loooking for sweet/heat rub

#1
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6/29/09 at 12:20pm
  • Joined: November 2008
  • Location: Charlotte, NC
  • Post Count: 107
anyone have a great rub for chicken that is one of those sweet/heat ones?

i was playing today and made one, just seemed like it was missing something. COuldnt get the right amount of heat, then had too much sweet...ugh! Maybe I should measure :crazy:

i was using

brown sugar
paprika
garlic powder
salt
black pepper
cayenne


what am i missing? anyone have a suggestion on ratios?
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#2
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6/29/09 at 12:35pm
  • Joined: March 2002
  • Location: SLC UT
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You need some herbs in there for the chicken. Thyme, sage, rosemary, or something.

You could also go in a direction for more warm flavors that aren't themselves hot: cumin, coriander, cinnamon and so on.

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#3
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6/29/09 at 12:49pm
  • Joined: March 2008
  • Location: SW MN
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Most rubs use a balance of one part salt to one part sugar. That should give you a base to go from.
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#4
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6/29/09 at 1:11pm
  • Joined: November 2008
  • Location: Charlotte, NC
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oops, i did have Thyme in there too :-)
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#5
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6/30/09 at 6:53am
  • Joined: February 2009
  • Location: Pacific Northwest
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As you already know the sweet is the brown sugar.
Paprika = heat
black pepper=heat
cayenne pepper=heat
red pepper flakes=heat
chili powder = heat

Chicken doesn't need that much of a dry rub. Brown sugar, Granulated garlic, thyme, paprika, salt and pepper, Rosemary, orange zest. The paprika gives you color and a bit of heat. The brown sugar gives you sweet and caramelization, garlic is in everything, thyme is a nice mild spice with chicken, so is Rosemary, salt combines the flavors. Black pepper is heat. Orange zest will also have a nice mild touch.................Cayenne is the one to watch out for. IMHO it could mess up the rum because it just to hot. a little go a long WAYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY. no one spice should over power another...........A good rub should be the right blend of spices and herbs...take care and happt 4th.................Bill
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#6
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6/30/09 at 6:59am
  • Joined: August 2000
  • Location: Wisconsin USA
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I use smoked paprika as well as sweet. I use my version on pork ribs and chops as well.

My herbs/spices include ground coriander and some poultry seasoning as well. I'm contantly fiddling with it!

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