Family roots in the Lone Star state
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Central Texas. This brown sugar based application grills up with crispy skin. The brown sugar caramelizes to a deep golden brown then chars wherever the meat has contact with the grill. This process holds in the meat juices for succulent, tender BBQ’ed chicken.
My son Dallin and his family spent a few years in San Antonio. My sisters Sharon (Austin) and Holly (Houston) also lived in Texas. And my sister Jo Ann’s son Joseph currently lives in Austin. Okay, it’s a big state but I’ve certainly been exposed to some celebrated Texan BBQ. You don’t have to reside in the Lone Star state to bring the dry rub style BBQ right to your kitchen. Serve traditional sides like baked beans, coleslaw and potato salad. If corn on the cob is in season, a roasted or grilled ear rounds out the meal. You can also bake this dish if you don’t have a grill pan. See the information section below for instructions.
2011 AniversaRecipe – Maple Coconut Granola
Recipe: Chicken Thighs with Smoky Sweet Dry Rub
Prep Time: 5 Minutes | Cook Time: 30 Minutes | Yield: 8 Servings | Level: Easy
- 8 chicken thighs
Smoky Sweet Dry Rub
- 1/2 cup dark brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 ½ tsp smoked paprika
- 1/2 tsp salt
- dash fresh ground black pepper
Special Equipment – grill pan or grill
2 Mix the brown sugar, garlic powder, cayenne, paprika, salt and black pepper in the bottom of a large bowl. Add the thighs and toss to thoroughly coat.
3 Heat a grill pan or cast iron grill to medium heat. Grill the thighs for about 15 minutes on each side or until cooked through.
This dry rub stores well. Make a double or triple batch and store the extra in an air tight jar or container in the cupboard.
To bake the chicken thighs, place on a baking sheet lined with non-stick foil or parchment. Arrange the thighs so they aren’t touching. Bake on 375 degrees for 40-45 minutes turning once half way through.
This dry rub is also tempting on wings. Click here for information on how make with wings.
- Exchange chicken thighs for breasts, wings or mixed pieces.
- Exchange dark for light brown sugar.
Inspiration – Greg Rempe of BBQ Central Show
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: July 22, 2012