HELP!!! QUICK!!! Chicken Rub

I am to smoke chicken quarters for a birthday celebration Sunday and need a “rub” for the chicken. I have a commercial pressure cooker type smoker made by Smokearama (later known as The Bar-B-Q Boss) but none of the rub we used to put on the meat and poultry. None (all three in a 20 mile radius) of the grocery stores in my rural area have any type of rubs. I would appreciate any recipes for rubs used for smoking chicken. Thanks in advance for your help.


I found this recipe at the link below. I hope it helps.




PREP: 30 MIN.; CHILL: 6 HRS.; SOAK: 30 MIN.; SMOKE: 3 HRS., 30 MIN.

2 (5- to 5 ½-pound) whole chickens
½ cup lemon juice
½ cup olive oil
1 cup Paul’s Chicken Rub (see page 100)
Hickory wood chunks
4 to 6 (12-ounce) bottles dark beer
2 cups Paul’s Barbecue Sauce (see page 102)

RINSE chickens, and pat dry.

PLACE lemon juice in a small bowl; add oil in a slow, steady stream, whisking constantly. Coat outside skin and inside cavities of chickens evenly with lemon juice mixture; sprinkle evenly with Paul’s Chicken Rub, and rub into chickens. Wrap each chicken tightly with plastic wrap, and chill at least 6 hours.


Here is a recipe from Bobby Flay.


Sixteen-Spice Rubbed Smoked Chicken Breast

3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Boneless chicken breasts (8-ounces each, skin on)
Canola oil
Applewood wood chips, soaked

Combine spices in a bowl. Rub chicken breasts on skin side with rub.
Smoke in hot smoker until just cooked through.

Here Are Some Rub Recipes That I Have Found Here And At Other Sites. My Apologies In Advance If I’ve Posted Someone Else’s Recipe. No Offense Intended.


Adobo Seasoning

4 Cloves Garlic
1 Tsp Dried Oregano
1 Tsp Peppercorns
½ Tsp Paprika
1 Tsp Salt

Grind All The Ingredients Together In A Mortar & Pestle To Make A Paste.

Asian Rub

2 Tbsp Sesame Seeds, Toasted
2 Tsp Ground Turmeric
1 Tsp Ground Coriander
½ Tsp Salt
½ Tsp Onion Powder
¼ Tsp Ground Cumin
1/8 Tsp Ground Cinnamon

Combine & Store In An Airtight Container

Bbq Rub

¼ Cup Brown Sugar
¼ Cup Sweet Paprika
¼ Cup Kosher Salt (i Used Reqular Salt)
3 Tbsp Black Pepper
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp Cayenne Pepper
1 Tsp Dried Basil

Combine All Ingredients & Mix Well.

Cajun Seasoning

½ Cup Paprika
2 Tbsp Cayenne Pepper
1½ Tbsp Garlic Powder
½ Tsp Black Pepper
¼ Tsp Salt
½ Tsp Basil
½ Tsp Tarragon
½ Tsp Thyme Leaves (ground)

Mix All Ingredients In A Bowl. Store Spice In A Jar With A Lid. 

Use Seasoning To Taste...for Any Recipe That Calls For A Cajun Seasoning. 


1 Tbsp Paprika – Sweet
2½ Tsp Salt
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Ground Red Pepper (cayenne)
¾ Tsp White Pepper
¾ Tsp Black Pepper
½ Tsp Dried Thyme Leaves
½ Tsp Dried Oregano Leaves

Mix All Ingredients Well. 

This Seasoning Is Fantastic When Used On Not Only Fish,

But Chicken And Steak As Well.

Dip The Meats In Melted Butter And Then Into This Mix Before Cooking.

Dry Rub Mix

¼ Cup Ground Cumin
¼ Cup Paprika
¼ Cup Garlic Powder
¼ Cup Onion Powder
¼ Cup Chili Powder
¼ Cup Kosher Salt
¼ Cup Cayenne Pepper
¼ Cup Black Pepper
¼ Cup White Pepper
½ Cup Brown Sugar

Mix All Ingredients Together Well.

Pour Into A Clean Dry Mason Jar & Store Tightly Sealed Until Ready To Use.

To Use: Pour Out The Amount Required.

Rub & Press The Mix Over The Meat. Wrap Meat In Foil & Store In Refrigerator Overnight.

This Rub Is Great As-is For Pork. For Chicken Or Beef You May Add 1 Teaspoon Crushed Red Pepper For An Extra Kick.

The Next Day, The Ribs & Be Cooked On The Grill Until Thoroughly Done When Tested With Probe.

Emeril’s Rustic Rub

8 Tbsp Paprika
6 Tbsp Garlic Powder
6 Tbsp Salt
5 Tbsp Freshly Ground Black Pepper
3 Tbsp Cayenne
3 Tbsp Onion Powder
2½ Tbsp Dried Oregano
2½ Tbsp Dried Thyme

Combine All Ingredients & Store In An Air-tight Container.

Makes 2¼ Cups.

Emeril’s Southwest Seasoning

2 Tbsp Chili Powder
2 Tbsp Paprika
1 Tbsp Ground Coriander
1 Tbsp Ground Coriander
1 Tbsp Dried Oregano
1 Tbsp Salt
2 Tsp Ground Cumin
1 Tsp Black Pepper
1 Tsp Cayenne Pepper
1 Tsp Crushed Red Pepper

Combine All Ingredients Thoroughly.

Makes ½ Cup.

Essence (emeril’s Creole Seasoning)

2½ Tbsp Paprika
2 Tbsp Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
1 Tbsp Dried Leaf Oregano
1 Tbsp Dried Thyme

Combine All Ingredients Thoroughly & Store In An Airtight Jar Or Container. 

Makes About 2/3 Cup .

Greek Island Rub

This One Is Good On Roasted Potatoes Too!

2 Tbsp Fennel Seeds, Crushed
1 Tbsp Freeze-dried Chives
1 Tbsp Mustard Seeds, Crushed
1 Tsp Lemon Pepper
¼ Tsp Garlic Powder
¼ Tsp Salt

Combine & Store In An Airtight Container.

Herb Seasoning

2 Tbsp Garlic Powder
2 Tsp Dry Basil
2 Tsp Dry Marjoram
2 Tsp Dry Thyme
2 Tsp Dry Parsley
2 Tsp Dry Savory
2 Tsp Mace
2 Tsp Onion Powder
2 Tsp Fresh Ground Black Pepper
2 Tsp Powdered Sage
1 Tsp Cayenne Pepper

Combine All Ingredients & Store In Airtight Container, In A Cool Dry Place. 

Keeps Up To 6 - 8 Months. 

Good Substitute For Salt.

Makes 2/3 Cup

Hot & Spicy Rub

2 Tbsp Peppercorns, Cracked
2 Tbsp Grated Parmesan Cheese
2 Tsp Dried Basil
2 Tsp Dried Rosemary Leaves
2 Tsp Dried Thyme
¼ Tsp Garlic Powder
¼ Tsp Salt

Commbine & Store In An Airtight Container

Latin Rub

1 Tbsp Ground Cumin
1 Tbsp Chili Powder
2 Tsp Ground Coriander
1 Tsp Ground Cinnamon
1 Tsp Brown Sugar
½ Tsp Salt
1 Tsp Paprika
(or If You Want It Hot, Substitute Red Pepper Flakes!)
2 Tsp Ground Black Pepper.

Combine All Seasonings In A Jar With A Tight Fitting Lid. Shake Well, To Blend Thoroughly.

Store Covered At Room Temperature.

Lemon-herb Rub

1 Lemon
2 Garlic Cloves, Crushed
¼ Cup Loosely Packed Fresh Oregano Leaves, Chopped
¼ Cup Loosely Packed Fresh Mint Leaves, Chopped
1 Tbsp Olive Oil
1½ Tsp Salt
½ Tsp Coarsely Ground Black Pepper

From Lemon, Grate 1 Tablespoon Peel & Squeeze 2 Tablespoons Juice. 

In Small Bowl, Mix Lemon Peel & Juice With Remaining Ingredients.

Memphis Rub

2 Tbsp Paprika
1½ Tsp Dark Brown Sugar
1½ Tsp Granulated Sugar
1 Tsp Salt
1 Tsp Cayenne Pepper
½ Tsp Celery Salt
½ Tsp Freshly Ground Pepper
½ Tsp Dry Mustard
½ Tsp Garlic Powder
½ Tsp Onion Powder

Combine All Ingredients In A Small Jar, Twist The Lid On Airtight, & Shake To Mix.

May Be Stored Away From Heat & Light For Up To 6 Months.

Makes About ¼ Cup, Enough For Two Racks Of Ribs Or Two Chickens.

Thai Rub

¼ Cup Minced Garlic
2 Tbsp Fresh Ginger, Minced
2 Tbsp Ground Black Pepper
2 Tbsp Ground Coriander
2/3 Cup Chopped Fresh Cilantro Leaves
¼ Cup Lime Juice From 2 - 3 Limes
2 Tbsp Vegetable

Combine All Ingredients In Small Bowl; Work Mixture With Fingers To Thoroughly Combine.