Questions about Jan's Rub?

[BillC]

Hi folks,

New to the forum and recently discovered the recipe for Jan's Rub while browsing through the site.
It sounds delicious and has great reviews so I wanted to make a batch, but had a couple of questions I was hoping some of y'all who've used it might be able to answer for me first.

1. Unless I missed it, I didn't see mention of the type of sugar used, so I'm guessing it's white?

2. Most of the talk I've read about the rub has been in the smoker forums. My second question is pertaining to its high sugar content & Grilling. Does anyone here also use this rub @ 350* - 400*  temps, indirect, on the grill? If so are there any issues w/ sugar burning?

The main reason I'm asking is I prefer my chicken grilled as opposed to smoked and want to try some of Jan's Rub on it. 

Appreciate any input you may have to offer.

[TentHunteR]

Jan's rub has been popular for a number of years on ribs, brisket, pork shoulder, etc.

If your roasting the chicken (high heat, but indirect), It'd probably be fine, but for direct grilling I think it would burn because of the sugar.

Here's a rub I developed which seems to be a crowd pleaser (I do a couple large chicken cooks every year 50 - 100 people)


For each pound of chicken:

Paprika   1.5   tsp
Baking Powder   0.25   tsp
Garlic Powder   0.25   tsp
Black Pepper (Fine)   0.25   tsp
Salt   0.25   tsp
Rubbed Sage   0.25   tsp




FYI - KyNola, a member here, and his wife, Jan, are who developed the Jan's Rub recipe.

[BillC]

Appreciate the info Tenthunter.

Yes, I will be cooking the chicken med./high indirect.

Thanks for your rub recipe as well. I will give it a try.

Bill

[TentHunteR]

BTW - The Baking powder in the recipe helps to crisp the skin a little better.

[BillC]

BTW - The Baking powder in the recipe helps to crisp the skin a little better.

Yes it does, thank you. I've used it on wings before and it does help with the crisping.

[TMB]

Jans rub is outstanding!   Used it a lot but I do not use it for the BigEasy cooks infrared will burn the sugar way to fast

[KyNola]

Hi BillC, my wife and I developed Jan's Original Dry Rub.  Yes, the sugar is white.  When we developed the recipe we had poultry in mind but it took on a life of its own.  Good on ribs, pork butts, almost anything.  People are even using it on popcorn.  We didn't see that coming but it's really good on popcorn. 

Hope you enjoy it.

[BillC]

Jans rub is outstanding!   Used it a lot but I do not use it for the BigEasy cooks infrared will burn the sugar way to fast

Hi TMB, thanks for the info. I can't wait to try it, gotta make a spice run first to replenish my supply. Yeah, I was figuring the sugar content would be too high for the BE so I plan on using the rub on indirect cooks in my Performer and Akorn. Can't wait to try it.

[BillC]

Hi BillC, my wife and I developed Jan's Original Dry Rub.  Yes, the sugar is white.  When we developed the recipe we had poultry in mind but it took on a life of its own.  Good on ribs, pork butts, almost anything.  People are even using it on popcorn.  We didn't see that coming but it's really good on popcorn. 

Hope you enjoy it.

Hi KyNola, thank you for the reply. And also for you and your wife creating and sharing this rub. I haven't tried it yet (need to get more spices) but already know by the ingredients that I will most  likely enjoy it. It has so many outstanding reviews that it's hard to imagine otherwise.

I've been searching for a new AP rub recipe, and may very likely have just found it, thanks to you and your wife. 

I'll be sure to post some comments once I've made and tried it.

Thanks again for sharing,

Bill