Jason's Sweet & Spicy Drum Rub
This is a great rub for grilling chicken drumsticks. I usually pull off all the skin and generously cover the chicken with the rub before grilling.
This is a great rub for grilling chicken drumsticks. I usually pull off all the skin and generously cover the chicken with the rub before grilling.
- Carbohydrate 232.286126967901 g
- Cholesterol 0 mg
- Fat 3.02801500329528 g
- Fiber 6.62308350161064 g
- Protein 4.81703834028721 g
- Saturated Fat 0.400250833819133 g
- Serving Size 1 1 Serving (338g)
- Sodium 34953.1210944525 mg
- Sugar 225.663043466291 g
- Trans Fat 0.305412000342258 g
- Calories 927 calories
Step-by-step
- Just mix it all together
The Mechanics of Dry Rubs
Dry spice blends rely on particle size uniformity to adhere evenly to meat surfaces. Granulated garlic and regular paprika feature different densities, meaning vigorous whisking through a fine-mesh sieve prevents clumping. Sugars caramelize rapidly above 265 degrees Fahrenheit, so direct flame contact requires careful monitoring to prevent acrid charring.
Tool Requirements and Scaling
A non-reactive glass bowl avoids flavor transfer from residual dish soap or metal oxidation. Mixing utensils should be completely dry; even trace moisture causes brown sugar to form hard aggregates. When multiplying this blend for larger batches, maintain the exact ratio of salt to spices to preserve seasoning balance.
Application and Storage
Removing poultry skin exposes muscle fibers directly to the spice compounds, allowing the salt to draw out moisture and dissolve the surface seasonings. Store unused dry portions in an airtight glass jar away from direct light for up to six months to retain volatile aromatics.
