Rubmaster’s Grill-Roasted Drums
1/2 cup Stubb’s Chicken Spice Rub
1/4 cup Stubb’s Bar-B-Q Spice Rub
3 tablespoons paprika
2 teaspoons garlic
1/2 teapsoon salt
1/2 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1.2 teaspoon dried oregano
3 1/2 to 4 pounds chicken drumsticks (12 to 14 pieces)
To make the rub, in a small bowl, combine the spice rubs, paprika, granulated garlic, cayenne, salt, white pepper, black pepper, thyme, and oregano.
Rinse the drumsticks and pat them dry with paper towels. Arrange the drumsticks on a baking sheet. Generously coat the drumsticks on all sides with the rub, patting it in with your fingertips. Let rest for 1 hour.
Prepare a grill for both direct and indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals, but leave half the grilling area free of coals.(For a gas grill, fire up the burners so the food can cook directly over the heat, but leave half the grilling area unlit.)
Cook the drumsticks over direct medium-heat until grill marks appear, about 2 minutes per side, rearranging them if they start to char. Transfer the drumsticks to indirect medium heat. Cover the grill and cook until the juices run clear and the meat is no longer pink, 35 to 45 minutes more. For even cooking, rearrange them as needed, turning once or twice, while they cook.
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