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.
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Brinkmann Model 6668 Gasser
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Stumps GF223 w/ Stoker assist
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Weber One-Touch Gold 22-1/2"
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