Cassandra writes:
…I do like to make my own spice mixes, like taco seasoning, or ranch seasoning, etc.
Here is my version of a BBQ spice rub. Do you know St. Hubert’s chicken here in Quebec? I played around with some recipes that I have from my notes, sources online, and added my own personal spin. The star of this recipe is the smoked paprika. Seriously, get some. If you do not know where to find some, try the spice link from my store.This recipe is easiest as a ratio when you weigh out the ingredients. I will give the grams first, then the measurement.
Barbecue Chicken Spice
Barbecue Chicken Spice with Smoked Paprika
Yields: 1000g (8 cups)
- 160 g (1-1/2 cups) smoked paprika
- 160 g (1-1/2 cups) paprika
- 200 g (1 cup) celery salt
- 200 g (1 cup) sugar
- 100 g (1 cup) black pepper, freshly ground
- 100 g (1/2 cup) ground mustard
- 60 g (1/2 cup) onion powder
- 20 g (4 teaspoons) cayenne
- 40 g (1/2 cup) grated lemon peel
- Combine smoked paprika, paprika, celery salt, sugar, black pepper, ground mustard, onion powder, cayenne and grated lemon peel.
- Place into tight fitting bottles and use within 3 months.
I hope you all enjoyed this recipe today! How would you improve on this recipe? You can see the results on some fabulous chicken below!
All Rubbed and Ready to Go!
{ 14 comments… read them below or add one }
Your measurements seem off. One says that 100 gr. = 1 cup, another says 100 gr. = 1/2 cup; then 60 & 40 grams = 1/2 cup ?? I’ll try this as I need some good ol’ St-Hubert BBQ spice for a rotisserie chicken today.. and we’re transplants from QC living in Ontario so have a very clear recollection of BBQ chicken being done the RIGHT way.
They don’t even seem to know what BBQ “sauce” is in this neck of the woods, poor souls! LOL Thanks much for posting this,
Lynn
@Lynn – I hear you about those poor souls. All they have is Swiss Chalet, which doesn’t even hold a candle to St. Hubert’s.
To answer your question about the weights, when I originally wrote this piece, I thought that weight measurements were the best way to go, and the cups measurements were added as an afterthought. The measurements are correct, as a cup of sugar ways around twice as much as a cup of black pepper.
Perhaps it is time to rewrite this recipe to a more standard format.
I hope the chicken turns out fantastic. Be sure to let us know how it goes!
Hello Chef,
I just wanted to let you know that i found your website while looking for “St-Hubert” Chicken recipe as i was not sure how they get their chicken skins to the perfect texture with no fat under and a super tasty almost crunchy exterior.From my research and experiments,i think that applying a well balanced rub like the one you suggested is perfect for the taste and by the way i think i like yours more than st hubert lol. But the way i was able to get the right chicken texture(st hubert chicken always breaks into little strings of very soft and tasty meat.)is by making a brine for the chicken and let it sit in the brine for 12 to 18 hours before applying the delicious spice rub described above.For the no fat under the skin i just cooked it for long and on low heat.
Thank you chef
Love the recipe
Max
@Max – I am glad that you got some excellent results from your chicken! Out of curiosity, what ratio did you use for your brine mix? I prefer a 5% mix myself, but 10 hours would be a bit much for that. I am guessing you went a bit less?
instead of grated lemon peels what can i use as a substitute?
@Glen – You could absolutely change up the lemon peel and pepper and use lemon pepper instead. I hope that helps you out!
Hi Jason,
Great recipe without all the MSG that St Hubert uses. For those unsure about lemon peel, BulkBarn and other similar types of stores sell dried ground lemon peel in the spice section without the added ingredients like “anti-caking agents” and MSG found in most lemon pepper brands.
This is surely a winner! Thanks,
Graham
@Graham – Thank you for the resource! There is a bulk barn around here, so I will be definitely checking it out!
This recipe seriously sucks. It tastes absolutely nothing like St Hubert. Shame on you for even mentioning the name. Beware, if you are craving the goodness…this recipe will not help you.
Hello Rachel,
I noticed your comment on my post about my barbecue chicken spice. I am curious as to what you didn’t like about it?
Plus, I also updated the recipe, and you can find it here:
http://welldonechef.com/?p=2385
I always welcome constructive criticism, so please, let me know how to make it better? The people who have tried rave about it. You are right, it doesn’t taste like Saint Hubert’s mix. You can get that for 1.50$ at the nearest grocery store.
Not the point of this blog. If you want to know how to make a good rub, then here is where you want to be.
Jason Sandeman
I believe rachel is full of crap
@Paul – hard to disagree! I haven’t heard a peep from this person, and their “review” of the recipe. Hopefully I can get back to sleep better.
Your comment made me laugh in a tense situation. Thank you for that.
Wow….me to i live in ontario !!!! Im loocking for a nice rub, a la st-hubert,and i found you !!! So tomorow i will try it!!! Can’t wait. I will come back with my note..lol. Thanks
Wow….me to i live in ontario !!!! Im loocking for a nice rub, a la st-hubert,and i found you !!! So tomorow i will try it!!! Can’t wait. I will come back with my note..lol. Thanks