a peek inside the fishbowl

23 Nov, 2013

My new fave recipe for dry rub

Posted by andrea tomkins in: Recipes and Food

Awhile back I bought a package of chicken drumsticks, somewhat grudgingly, with a sigh. They were on sale ($4.23 for 8 pieces), but I had no clear idea what to do with them. This dry rub makes the chicken very flavourful, and it works with the skin on or off. (We make drumsticks with the skin on here at Casa Fishbowl.)

The Fishbowl dry rub recipe for drumsticks (makes enough for about 8)

1 tsp. paprika
1 tsp. Italian seasoning
freshly ground black pepper (to taste)
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

This doesn’t sound like it makes very much, but it’s fine. Trust me.

Mix the spices together in a small bowl. Dry rub is forgiving so don’t worry if you aren’t a patient and precise measurer (like me). Lightly sprinkle the meaty parts of the chicken. Try for even coverage on all sides of each drumstick. Let them sit quietly – gathering flavour – on a plate while you pull the rest of dinner together, maybe for 30 minutes or so to let the spices soak in a bit. Grill the drumsticks as you normally would, and serve. I imagine you can broil them in the oven too.

We are serving these tonight with a tossed salad and some sweet potato fries. We’ve found that chicken made with this dry rub makes great leftovers for lunch the next day too. Let me know if you try this recipe!

4 Responses to "My new fave recipe for dry rub"

1 | kev

November 23rd, 2013 at 6:52 pm


My fave for a rub is beer can chicken. Buy a can of tasty beer. Drink half of it. Set aside. Turn your BBQ on, you want it to be about 350 degrees, and the oven is also suitable if it’s too cold out.

Rub chicken with your choice of dry rub (I like the one rub from Chilly Chiles in Manotick – http://chillychiles.com/products/one-rub). Take the half can of beer, and sit the chicken cavity side down on top of it. The can will actually work as a stand, no need for $50 gadgets.

Cook the chicken on indirect heat at 350 degrees for 1.25-1.5 hours. Serve. Unbelievably simple and delicious.

2 | andrea tomkins

November 24th, 2013 at 10:19 am


I’ve always wanted to try this! Thanks for the info!

3 | Lisa from Iroquois

November 25th, 2013 at 3:35 pm


This will really work in the oven? Sounds fabulous!

4 | kev

November 26th, 2013 at 9:37 am


Lisa – we’ve had success with it. You have to remove everything but the lowest rack, and you want to use a foil lined 9×13 pan at the bottom for where the chicken sits.

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My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark. We have two daughters: Emma (19) and Sarah (17). I am the managing editor of our community newspaper, the Kitchissippi Times. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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