Memphis Style BBQ Chicken Thighs
After the catastrophe the first time I tried to make some chicken with this rub, I went for round two yesterday. With the other smoker full of jerky that was smelling better by the minute we loaded up a second smoker with some chicken thighs rubbed with a Memphis Style BBQ Rub. But I cheated in the end I ended up basting the meat with a mixture of BBQ sauce, whole grain mustard and water, so I deviated a bit from the traditional Memphis Style.
The rub however, was the important part and it was a pretty traditional style paprika based rub, all but once I forgot it was on there it married with the meat so well, but I must have had an abnormally heavy section of rub under the skin that gave me a faint paprika taste in my mouth. So here is the recipe for the rub.
Ingredients
1/4 c paprika
2 tbsp brown sugar
1 tbsp kosher salt
1 1/2 tsp ground black pepper
1 tsp cayenne
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
Instructions
Blend all ingredients thoroughly and rub generously onto chicken both under and over skin.
Once the chicken was rubbed I plopped it on the smoker at 250°F for about 2 hours over hickory and apple wood until it was cook through. I basted the meat once which I think was unnecessary.  Usually I brine my poultry but I did not this time mostly due to oversight on my part, in spite of this it still turned out juicy and fell apart.
Lentil Chicken Sausage Soup
Korean BBQ Beef Short Rib Tacos
Cooking like a caveman, Dutch oven BBQ Spareribs
Grilled Mexican Roadside Chicken
&filed under: Recipes, Smoked Goodness.
