This is a wet rub recipe and can be used for any fowl that you smoke or roast. I use this rub when I am smoking a turkey or a chicken that I’ve spatchcocked, which is a method of cutting the bird along the backbone so that is lays flat.
Ingredients
- 50 g Brown sugar
- 2 TBL Cummin – ground
- 2 TBL Coriander – ground
- 2 tsp Oregano – Mexican if you can find it
- 2 tsp Paprika – sweet is preferred but any will do
- 2 tsp Chili powder – Hatch red chili is best
- 2 TBL White wine vinegar
- 6-8 sprigs of fresh oregano, sage, thyme, and/or rosemary
Process
- Mix all the ingredients together.
- Sometimes I cut up the sprigs and mix into the rub and other times I leave them whole and just place on the bird while it smokes or roasts.
- You can substitute dry herbs, but remember that dry herbs are more powerful than fresh. A good choice if you are going with dry herbs is to use “herbs de Provence,” which is a combination of all the herbs. You can also use Italian seasoning, which contains all the herbs but in different concentrations.
- This is a wet rub so best to put disposable gloves on as your rub the bird.
- Before putting rub on, rub the bird with olive oil and generously sprinkle on salt and pepper.
