Rub on Hi Temp Chicken

[bdodd444]

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]

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

[Stoke&Smoke]

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]

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

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]

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

[Boshizzle]

Why not just a sweet glaze?

[Brewmaster]

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

Nate

[bdodd444]

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