RUBS

SUBMITTED BY Joanna Stringer Goff

A few rubs you might like..

•Rub. Then Sit. Apply the rub after a light coat of olive oil, then refrigerate for several hours before cooking. Let those flavors soak into the bird before you light the coals.
•Get Under Your Skin. There is no rule against working the rub under the chicken skin where possible. Do a thorough job and make a huge mess for your roommates to clean up. Just make sure you leave the skin on, because that’s going to help seal in moisture and flavor on the grill. 

Here’s our basic recipe — followed by a full-on spice job.

Basic Rub: Combine all ground ingredients in a small container with a lid, shake it up to mix completely.
•1 Teaspoon Paprika
•1 Teaspoon Kosher Salt
•1 Teaspoon Brown Sugar
•1/2 Teaspoon Garlic Salt
•1 Teaspoon Dry Mustard (We use Coleman’s)
•1/2 Teaspoon Coriander
•1/2 Teaspoon Cumin
•1 Teaspoon Ground Black Pepper 

Deep Spice 9 Rub (spicy): Combine all ground ingredients in a small container with a lid, shake it up to mix completely. If you are starting with whole mustard seeds crush those into a powder first, then combine with the rest.
•1 Teaspoon Ground Black Pepper
•1 Teaspoon Ground Mustard Seeds
•1 Teaspoon Smoked Paprika
•1/2 Teaspoon Habenero Chile Powder (Hot! Don’t get this in your eyes or anything)
•1/2 Teaspoon Brown Sugar
•1 Teaspoon Kosher Salt