Smoked Chicken Rub Recipe

This dry smoked chicken rub is the perfect balance of sugar and spice, it transforms a smoked or roast chicken into a tastebud extravaganza and adds a crust to your chicken that you only see in advertisements. Seriously, when I started on my adventure of smoking foods I felt a little overwhelmed, not only are there the pressures of ensuring that each cook is perfectly succulent on the inside with a balance of crispy, flavorsome skin on the outside, but there is also the confusion of what to season the chicken with.

This dry rub for smoker chicken recipe is a fantastic balance of flavors that leaves your tastebuds wanting more. It is a versatile rub that compliments most dishes. For this recipe, I like to make enough to last me a few cooks as it stores very well and makes the cook cleaner and easier than having to mix up a batch each time, it also helps relieve some of the pressure of the cook as I know I have this mouthwatering mix prepared and ready to go.

I used to be hesitant to make the rub myself, but honestly this knocks the socks off anything I have bought in the store. The added bonus, once you have purchased the ingredients, there is enough to make the equivalent of 5 jars bought from the store, all for the cost of less than one store bought seasoning.

What Is Smoked Chicken Rub?

Smoked chicken rub is a blend of seasonings and spices that is applied to chicken before it is cooked using a smoking method. The ingredients in a smoked chicken rub can vary, but commonly include things like salt, pepper, paprika, garlic powder, onion powder, and brown sugar. The rub is used to enhance the flavor of the chicken and give it a smoky taste.

Why Use A Dry Rub For Smoked Chicken?

There are lots of reasons you might want to use a dry rub for smoked chicken. If you’ve ever grilled chickens without seasoning before, you may feel like there is something missing when it comes to the flavor. And you’d be right!

Whilst smoking chicken without a dry rub will still give a smoky flavor to the meat, it will not have the same depth of flavor and the crust that dry rub can give. Personally, if your going to the effort to smoke (or roast) a chicken then this easy step will add another dimension to the cook, I wouldn’t smoke a chicken without it.

So, some reasons you might want to use a dry rub for smoking chicken include:

• Flavor: Using a dry rub for smoked chicken can enhance the flavor of the meat by adding a blend of spices and seasonings that complement the smoky taste.
• Moisture: The dry rub helps to create a flavorful crust on the chicken and also helps to keep the meat moist during the smoking process.
• Texture: Using a dry rub can also give the chicken a nice texture.
• Presentation: A dry rub helps to create a nice color to the meat.

Why Make Homemade Smoked Chicken Rub?

Making a homemade smoked chicken rub has several advantages:

• Control over ingredients: When you make your own rub, you can choose the ingredients that you prefer and adjust the ratios to suit your taste.
• No added preservatives: Commercially prepared rubs can contain preservatives and other additives that you may want to avoid. When you make your own rub, you know exactly what’s in it.
• Cost-effective: Making your own rub can be more cost-effective than buying pre-made rubs. You can purchase the individual spices in bulk, which can be less expensive than buying pre-made rubs.
• Customization: You can create a rub that is unique to your taste and preferences. You can also make different variations of the rub to use on different meats or vegetables.
• Sense of accomplishment: There’s something satisfying about making your own rub and knowing that you created a delicious blend of spices to use on your food.

How long before cooking do you apply dry rub?

The amount of time you should apply a dry rub before cooking chicken depends on the desired level of flavor and the cooking method. Generally speaking, the longer the dry rub is on the chicken, the stronger the flavor will be.

• For light flavor: If you want a subtle flavor, you can apply the dry rub to the chicken just before cooking.
• For medium flavor: If you want a more noticeable flavor, you can apply the dry rub to the chicken an hour before cooking.
• For strong flavor: If you want a strong flavor, you can apply the dry rub to the chicken and refrigerate it overnight, this will allow the rub to penetrate the meat and give it a stronger flavor.

I personally like a strong flavor to the chicken, especially when smoking dishes like this Trager beer can chicken! I feel that it gives it that something extra special to wow your family and friends.

Pro Tip: if you are going to refrigerate the chicken with the dry rub overnight, make sure you take it out of the fridge and let it reach room temperature before cooking. Cold meat will take longer to cook and can result in uneven cooking.

How do you stick a dry rub to chicken?

There are actually quite a few ways to help a dry rub stick to chicken.

1. Moisten the chicken: Before applying the dry rub, you can lightly mist the chicken with oil or water using a spray bottle or brush. This will help the dry rub to adhere to the chicken.
2. Use your hands: Use your hands to evenly coat the chicken with the dry rub, making sure to press the rub into the crevices and nooks of the chicken.
3. Massage the rub: Gently massage the rub into the chicken to help it stick.
4. Wrap it in plastic wrap: After applying the dry rub, wrap the chicken in plastic wrap and refrigerate it for a few hours or overnight. This will allow the rub to penetrate the meat and give it a stronger flavor.
5. Use a binder: Some dry rub recipes call for a binder, such as mustard or mayonnaise, to help the rub adhere to the chicken.

I find that there is often enough moisture in the chicken to just apply the rub with my hands and massage the rub in. I do also like to wrap it in plastic wrap and refrigerate overnight for the fuller flavor.

Ingredients For Dry Chicken Rub For Smoking

• Brown sugar (I like dark brown sugar for its caramelizing abilities)
• Mixed herbs
• Paprika
• Black pepper
• Cayenne pepper
• Lemon pepper
• Garlic powder
• Pink Himalayan salt (uncrushed)
• Onion powder

How To Make Chicken Rub For Smoker

Crush The Salt And Pepper

Add the salt and black pepper into a mortar and pester and crush down to a fine size. I like to crush them down until they are fine in size, leaving a couple of coarser bits which add that texture and pop on the tongue once seasoned onto the chicken and cooked.

Add in Spices

Add in the paprika, cayenne pepper, lemon pepper, garlic powder and onion powder and stir through to mix well.

Add In Herbs

Add in the mixed herbs and stir gently. The mix will start taking on a dry appearance and will be quite a fragrant spice.

Add in Sugar

Stir through the brown sugar, adding in only 1 tablespoon at a time and turn it through the mix. I do this as I find it keeps the mix aerated and stops it from drying out or becoming too dense.

Use And Store

Once complete use as required and store the rest in a jar for the next cook.

Variations For Dry Rub For Smoked Chicken

If your family and friends are like mine, you’ll have those that like it hot and those that prefer it a little milder on the scale. Personally, I find the above smoke chicken rub recipe perfect on the palette, however I do like to spice it up a little more with some crushed chili and lemon powder when entertaining some members of my family.

It is easy to modify this recipe to suit even the fussiest of eaters, for my kids I substitute out the cayenne pepper and onion powder for chicken salt and add in an extra tablespoon of brown sugar, this takes a bit of the spice out of the skin but still leaves the chicken full of flavor and glaze, there is still the perfect blend of salty and sweet with a caramelization that gets the mouth buds watering.

If roasting a chicken in the oven or attempting beer can chicken without a smoker, I like to substitute some smoked paprika to the blend in place of paprika, it wont have the impact of smoking the meat but will give that nice smoky skin to offset the always sumptuous meat.

You can even add some orange zest like in my Traeger smoked orange chicken recipe or coffee bean as in my coffee dry rub recipe!

Alternate uses for Smoked Chicken Rub

Smoked chicken rub can be used on a variety of other meats and vegetables to add flavor and a smoky taste. Some alternate uses for smoked chicken rub include:

• Pork: The rub can be used on pork chops, pork tenderloin, or pork ribs for added flavor. I also love using it on in my Traeger pork butt recipe!
• Beef: The rub can be used with my Traeger smoked brisket recipe, steak, or burgers for a smoky taste. Or alternatively you could try my dry beef brisket rub recipe!
• Fish: The rub can be used on fish, such as salmon or trout, for a smoky flavor.
• Vegetables: The rub can be used on vegetables, such as potatoes, sweet potatoes, or corn on the cob for added flavor.
• Tofu: The rub can be used on Tofu to give it a smoky flavor.
• Eggs: The rub can be used on boiled eggs or omelets to give them a smoky taste.
• Popcorn: Sprinkling some of the rub on popcorn can give it a smoky and spicy taste.
• Pizza: A sprinkle of rub on pizza can give it a smoky taste.

Keep in mind that you should adjust the amount of rub you use depending on the type of food and your personal taste preferences.

How To Store Chicken Smoker Rub

When it comes to storing your chicken smoker rub, you’ll want to ensure that it is stored properly so it doesn’t go bad. To do this:

1. Keep it in an airtight container: Store your homemade smoked chicken rub in an airtight container such as a jar or a plastic container with a tight-fitting lid. This will help to keep the rub fresh and prevent it from absorbing any unwanted odors or moisture.
2. Keep it in a cool, dry place: Store your rub in a cool, dry place such as a pantry or cupboard. Avoid storing it in a damp or humid area, as this can cause the rub to clump or spoil.
3. Label it: Label your container with the name of the rub and the date it was made. This will help you keep track of how long the rub has been stored and whether it is still fresh.
4. Use it within six months: Homemade rubs are best used within six months of being made, as the flavor and aroma of the spices can fade over time. If you have a large batch of rub and you don’t think you’ll use it all within six months, you can divide it into smaller portions and store them separately.
5. Keep it away from heat: Avoid storing your rub near stove or oven, or any other source of heat as this can cause the flavors to degrade.

Seasoning For Smoked Chicken FAQs

Popular Smoker Recipes

Smoked Herbed Chicken – You are going to love this smoked herb chicken! It is has the vibes of a traditional roast chicken, with the smokey flavor we all crave! Crispy golden skin, moist and tender meat, infused with an incredible earthy, herbed flavor. It is straight up delicious!

Smoked Rosemary Chicken – If you’re looking for a deliciously moist whole smoked chicken recipe that will not only impress your dinner guests but will most likely become a family staple, then my smoked rosemary chicken recipe is an absolute winner!

Smoked Lemon Chicken – The perfect fusion of smoky flavors, along with a delightful lemon kick, makes it an ideal choice for any occasion, from weekend lunches to special celebrations.

Or if you’re looking for a great recipe with a twist, I highly recommend checking out my Smoked Lemon Pepper Chicken!