Memphis Dry Rubbed Chicken | Swine & Bovine Barbecue

Memphis Dry Rub:
1/4c paprika
1T granulated garlic
1.5t celery salt
1.5t chili powder
1.5t table grind black pepper
1t granulated onion
1t dried thyme
1t dried oregano
1t ground mustard
1t mustard seeds
1t MSG
.5t celery seed
Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@jacobhouser2932]

Definitely looks amazing!!!

[@hojobbq]

That chicken looks spot on - will need to give this a method a try on both ribs and chicken - thank you

[@taylor_meyer_bbq]

Wooo that looks good , gonna try that with chicken and ribs! Ohhh maybe some wings too

[@rhec_junior_9122]

I always cut off my wing tips and keep it with the back until I'm ready to make stock

[@SuperPfeif]

💪

[@jmf420]

How much lump have you had to use to get your chudbox up to temp? I’ve used a full chimney of fogo premium and struggle to get it up to 325 and then need to constantly feed more into mine. Would love to see more detailed content on how you manage the fire in yours

[@MrBags27]

Looks great. I'm going to have to try it. Any reason why you didn't put the dry rub on before and after?

[@swinebovinebarbecue]

It’s traditionally done at the end. That said, you can certainly add it before the cook. Just be careful as there’s a lot of ingredients that can burn easy in the rub

[@jbroadnax723]

That is one fantastic looking cook! I have to ask. What is that move that I see you and others do with the salt in your hand when you shake it over the meat? It looks like a nice way to get an even spread of the salt and other seasoning on meat without a shaker. I've seen it a lot but can't quite make out exactly what is being done.

[@swinebovinebarbecue]

I just fill up my hand with salt and then try to let it slowly come out between my index finger and thumb when shaking my hand. It takes a little practice but is much faster than using a shaker bottle

[@jbroadnax723]

Awesome! Thanks for the tip. I've been wondering about that for a while.

[@fredgrejda4610]

What did they temp out and how long was the cook? Looks fantastic!

[@swinebovinebarbecue]

Thanks! The thigh was around 185 and breast was 170. Total time was around 55 min