Smokey Lew
Head Chef
We love chicken so I grill a lot of it. One of my favorite rubs for chicken is Ritter's Sweet Peach Rub. I ordered more last week and also ordered some of his Sweet Apple Rub and Sweet Cherry Rub. The rubs arrived last Thursday so I thought I would give the Apple a try.
I set up the Performer for indirect cooking using some mesquite lump coal mixed with some left over Stubb's briquets. I also added some apple wood for smoke.
The chicken breasts had the skin and bone attached. I rubbed them with the Sweet Apple Rub, making sure to get plenty under the skin, and let them sit uncovered in the fridge for about three hours to help dry out the skin before grilling.
Fired up the grill and cooked them at 375 to 400 degrees until I got a 170 degree internal temp. Let them rest for about 5 minutes before serving with a green salad and baked beans.
The combination of the mesquite, apple wood and Ritter's Sweet Apple Rub was absolutely dynamite. Skin was nice and crispy, as well.
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I set up the Performer for indirect cooking using some mesquite lump coal mixed with some left over Stubb's briquets. I also added some apple wood for smoke.
The chicken breasts had the skin and bone attached. I rubbed them with the Sweet Apple Rub, making sure to get plenty under the skin, and let them sit uncovered in the fridge for about three hours to help dry out the skin before grilling.
Fired up the grill and cooked them at 375 to 400 degrees until I got a 170 degree internal temp. Let them rest for about 5 minutes before serving with a green salad and baked beans.
The combination of the mesquite, apple wood and Ritter's Sweet Apple Rub was absolutely dynamite. Skin was nice and crispy, as well.
Uploaded with ImageShack.us
