Course rubs have a longer lifespan than finer rubs. Other than that they are traditionally the same flavor. If you find yourself cooking the flavor out of the rub, try using the courser rubs. I would imagine with chicken you can get more forgiveness with a fine rub than you could say with a brisket or a butt. Just my opinion.
"Grilla in the Pits" "IMAGRILLA"
There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.
Brinkmann Model 6668 Gasser
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!