Rub on Hi Temp Chicken

bdodd444 · Oct 13, 2010

I have a question about applying a rub with a high brown sugar content to my chicken prior to cooking it fairly hot and fast. I have recently changed the way I cook, to a 20 minute butter bath and then 15-20 minutes on the grill at temps from 375-400. Can I still apply my rub prior to cooking? I am a little concerned about the sugar in the rub burning. Would it be ok under the skin, on the skin or both? Any ideas would be appreciated. Thanks.

Brian

Dan - 3eyzbbq · Oct 13, 2010

Pretty sure its gonna burn. But go ahead and try it out at Chambersburg just to be sure

Stoke&Smoke · Oct 13, 2010

you could try substituting turbinado/sugar in the raw for the brown. It doesn't seem to burn the way regular white or brown sugar do, at least not as quickly. Higher burn temp.

bdodd444 · Oct 13, 2010

Dan - 3eyzbbq said:
Pretty sure its gonna burn. But go ahead and try it out at Chambersburg just to be sure

Thanks Dan. Funny you replied-you're the one that got me paranoid about it, so I didn't use any in Mt Airy ergo 17th place Chicken:doh:. I am hoping to get this resolved before Chambersburg! Either way, we'll see you up there.

Jacked UP BBQ · Oct 13, 2010

direct heat or indirect? direct it will burn indirect I dont think so. Butter bath will wash most away.

Boshizzle · Oct 13, 2010

Why not just a sweet glaze?

Brewmaster · Oct 13, 2010

I say you try it before you get to a contest and find out firsthand. :thumb:

Nate

bdodd444 · Oct 14, 2010

Thanks for of the responses. I am going monkey around, incorporating everyones suggestions. We'll see what happens this weekend. Thanks again.

Rub on Hi Temp Chicken

bdodd444

Knows what a fatty is.

Dan - 3eyzbbq

is one Smokin' Farker

Stoke&Smoke

Babbling Farker

bdodd444

Knows what a fatty is.

Jacked UP BBQ

Babbling Farker

Boshizzle

somebody shut me the fark up.

Brewmaster

is Blowin Smoke!

bdodd444

Knows what a fatty is.

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