You know that bite that makes you stop and think, “Wow, this is incredible”? That’s exactly what the Oakridge BBQ Secret Weapon Pork & Chicken Rub brings to the table.
Whether you’re grilling, smoking, or roasting, this rub is all you need for a mouthwatering meal. In this post, we’ll show you how to make the most of this incredible seasoning.
Why Oakridge BBQ Rub is a Must-Have
Oakridge BBQ’s rub combines sweetness, savory depth, and a pinch of spice in perfect harmony. The brown sugar caramelizes into a mouthwatering crust.
On the other hand, the spices like paprika and garlic keep every bite exciting. It’s not overpowering—just bold enough to keep you reaching for seconds.
Pure Ingredients You Can Trust
There’s nothing fake here. No fillers. No mystery chemicals.
Just real, high-quality ingredients blended into a rub that feels as clean as it tastes. It’s proof that simple things can be extraordinary when done right.
More Than Just Pork and Chicken
Sure, it’s labeled for pork and chicken, but don’t let that stop you. This rub is like a secret weapon for ribs, turkey, or even roasted veggies.
Have some sweet potatoes? Toss a little rub on them before roasting. Trust me, you won’t regret it.
Tips to Make This Rub Work Wonders
Want to make your meat pop with flavor? Follow these quick tips for getting the most out of your rub, whether you’re smoking, roasting, or grilling.
Here’s how to nail it every time.
Prepping Your Meat Like a Pro
First things first, make sure your meat is dry. Grab a paper towel and pat it down to remove any moisture.
This step is key—soggy meat won’t hold the rub as well. Once dry, generously sprinkle the rub over your meat and massage it in.
Don’t be shy! Work it in with some love. The more you rub, the better the flavor sticks.
Cooking Low and Slow for the Best Results
Slow cooking is where this rub really comes alive. Smoking a pork shoulder or roasting chicken?
Keep the heat low and slow—this allows the rub to form a perfect caramelized crust, locking in all those delicious juices. The result? A flavorful, tender, melt-in-your-mouth masterpiece.
Quick Grill for the Win
Pressed for time? No worries! You can still get that amazing flavor by grilling.
The high heat helps the rub create a crispy, flavorful outer layer while keeping the inside juicy. It’s a win-win, especially if you’re in a hurry but still want that rich, smoky taste.
Let It Rest
Once your meat is done cooking, let it rest for a few minutes before cutting. This allows the juices to redistribute, ensuring a tender, juicy bite.
Experiment with Variations
This rub is versatile, so feel free to experiment. Try adding a bit of honey or brown sugar for a touch of sweetness.
Or mix in some chili powder for extra heat. You can tweak it to match whatever flavor profile you’re in the mood for.
Don’t Skip the Fat
A little fat goes a long way. Whether it’s chicken skin or a bit of pork fat, the fat helps the rub adhere better and adds extra flavor.
If your cut of meat is lean, consider adding some fat—like olive oil or butter—before applying the rub to keep things juicy.
Smoky BBQ Chicken with Oakridge Rub
This easy, flavorful rub is perfect for grilling season—or anytime you're craving something smoky and delicious.
Ingredients
- 1 whole chicken (about 4 pounds) or 4 chicken quarters
- 2 tablespoons Oakridge BBQ Secret Weapon Pork & Chicken Rub
- 1 tablespoon olive oil
- 1 cup apple juice (optional, for basting)
Instructions
- Rinse the chicken and pat it dry with paper towels.
- Rub the chicken with olive oil to help the seasoning stick.
- Sprinkle the rub generously over the chicken, making sure to coat every inch. Massage it in for even coverage.
- Preheat your grill to medium heat (about 300°F). Set up a two-zone fire with one side hotter than the other.
- Place the chicken on the cooler side of the grill. Close the lid and cook for about 45-50 minutes. Baste with apple juice every 15 minutes if you like a sweeter finish.
- Use a meat thermometer to check the internal temperature. It should read 165°F in the thickest part.
- Let the chicken rest for 10 minutes after cooking. Slice, serve, and enjoy!
Notes
Image credit to ©smokeandfireza.
Featured image credit to ©bbqsoftheworld.
