Misty Gully Chicken Rub

Chicken rub combining traditional roast chicken flavors with American-style BBQ seasoning. Use on whole chicken, chicken pieces, wings, thighs. 300g jar. Made by Misty Gully. On display at our Wetherill Park showroom.

Misty Gully Chicken Rub is a seasoning blend formulated specifically for chicken. The rub combines traditional roast chicken flavors (mixed herbs, garlic) with American-style BBQ rub components (sugar, hydrolyzed vegetable protein, spice extract) to create a versatile chicken seasoning that works for both roasting and low-and-slow smoking.

The blend includes sugar (for caramelization and bark formation), salt (for seasoning), rice flour (as a base and anti-caking agent), garlic, mixed herbs, hydrolyzed vegetable protein (for savory umami depth), MSG (for flavor enhancement), rice bran oil, spice extract (color 160c for visual appeal), and silicon dioxide (anti-caking agent 551).

Apply the rub to whole chicken, chicken pieces, chicken wings, chicken thighs, chicken drumsticks, or spatchcocked chicken before roasting, smoking, grilling, or rotisserie cooking.

The product comes in a 300g jar for storage and application.

Misty Gully Chicken Rub is manufactured by Misty Gully, an Australian company specializing in smoking, curing, and seasoning products for home cooks and BBQ enthusiasts.

We stock Misty Gully Chicken Rub at our Wetherill Park showroom alongside our range of Misty Gully rubs, seasonings, and BBQ products.

What You Get

• 1 x Misty Gully Chicken Rub (300g jar)
  
• Chicken-specific seasoning blend
  
• Roast chicken and BBQ flavor combination

Key Features

Hybrid flavor profile blending roast chicken and American BBQ. Misty Gully Chicken Rub bridges two distinct seasoning approaches:

Traditional roast chicken flavors: The rub includes garlic and mixed herbs (the specific herbs are not disclosed, but typical roast chicken herb blends include thyme, rosemary, sage, oregano, and parsley). These herbs create the familiar flavor profile associated with classic roast chicken.

Garlic is listed as a separate ingredient from the mixed herbs, which indicates it is present in significant quantity. Garlic is fundamental to roast chicken seasoning and provides both pungency and sweetness when caramelized during cooking.

American BBQ rub components: The rub includes sugar (for sweetness and caramelization), hydrolyzed vegetable protein (for savory depth), MSG (for umami enhancement), and spice extract with color 160c (which contributes to bark color and may add mild spice notes).

These components are characteristic of American-style BBQ rubs designed for low-and-slow smoking. The sugar caramelizes to create bark, the hydrolyzed vegetable protein and MSG enhance savory flavors, and the spice extract contributes to visual appeal.

This hybrid approach makes the rub versatile. It works for traditional roast chicken in the oven and for American-style BBQ chicken on a smoker or grill.

Rice flour base for texture and application. The rub uses rice flour as a base ingredient. Rice flour serves multiple functions in dry rubs:

Texture: Rice flour creates a fine, powdery texture that distributes evenly across chicken skin and adheres well to meat surfaces.

Anti-caking: Rice flour absorbs moisture and helps prevent clumping in the jar. This is particularly important for rubs containing salt and sugar, which naturally attract moisture.

Neutral flavor: Rice flour provides bulk without adding flavor, allowing the herbs, spices, and other seasoning components to be the dominant taste elements.

Skin crispness: When applied to chicken skin, rice flour can contribute to crispness during cooking by absorbing surface moisture. Dry skin crisps better than wet skin.

Rice flour is also naturally gluten-free, though the packaging notes the rub may contain traces of gluten (wheat) due to manufacturing processes.

Hydrolyzed vegetable protein for savory depth. The rub contains hydrolyzed vegetable protein, which is a protein that has been broken down into amino acids through hydrolysis. This creates intense savory (umami) flavors similar to those found in soy sauce, Worcestershire sauce, or Vegemite.

Hydrolyzed vegetable protein enhances the meaty, savory notes in chicken. It creates depth that makes the chicken taste richer and more complex than it would with herbs and salt alone.

Combined with MSG (which also enhances umami flavors), the hydrolyzed vegetable protein ensures the rub creates robust savory flavor suitable for BBQ applications.

Spice extract with color 160c. The rub includes spice extract (160c). Color 160c refers to caramel coloring, which is derived from heating carbohydrates (usually sugars). This additive serves two purposes:

Color enhancement:
Caramel color (160c) darkens the rub, which contributes to the visual appeal of the bark that forms during cooking. Darker rubs create darker, more appetizing-looking bark on smoked or grilled chicken.

The inclusion of color additives is common in competition-style BBQ rubs, where visual presentation is a judged component.

Specifications

• Format - Jar
• Weight - 300g
• Dimensions - 14 x 7 x 7 cm
• Main Ingredients - Sugar, salt, rice flour, garlic, mixed herbs, hydrolyzed vegetable protein
• Additional Ingredients - MSG (621), rice bran oil, spice extract (160c), anti-caking agent (551)
• Allergens - May contain traces of soy, gluten (wheat), milk, peanuts
  

How to Use Misty Gully Chicken Rub

For whole roast chicken:

1. Remove chicken from refrigerator 30-60 minutes before cooking to bring to room temperature
   
2. Pat chicken completely dry with paper towels (dry skin crisps better)
   
3. Apply rub under the skin and over the skin for maximum flavor
   
4. To get under the skin: gently separate skin from breast and thighs by sliding your hand between skin and meat
   
5. Apply approximately 2-3 tablespoons of rub under the skin, rubbing directly onto the meat
   
6. Apply another 2-3 tablespoons over the skin, coating evenly
   
7. Optional: let seasoned chicken rest uncovered in refrigerator for 2-12 hours to dry skin further (improves crispness)
   
8. Roast at 200°C for 60-90 minutes (depending on chicken size) until internal temperature reaches 74°C in the thickest part of the thigh

For smoked whole chicken:

1. Prepare chicken as above (dry thoroughly, apply rub under and over skin)
   
2. Smoke at 120-135°C for 2.5-4 hours until internal temperature reaches 74°C
   
3. Optional: increase temperature to 180-200°C for final 30 minutes to crisp the skin
   
4. Recommended woods: apple, cherry, pecan, oak (avoid strong woods like hickory or mesquite which can overpower chicken)

For spatchcocked chicken:

1. Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears and removing it, then flip chicken and press down firmly to flatten
   
2. Pat dry thoroughly
   
3. Apply rub on both sides, focusing on the skin side
   
4. Smoke at 135-150°C for 90-120 minutes or grill over indirect heat
   
5. Spatchcocking reduces cooking time and creates more crispy skin surface area

For chicken pieces (thighs, drumsticks, wings):

1. Pat chicken pieces dry
   
2. Apply rub liberally to all surfaces
   
3. Use approximately 1 tablespoon per 4-5 pieces
   
4. For best results, season 1-4 hours before cooking
   
5. Smoke at 120-150°C for 1.5-2.5 hours (depending on piece size) or grill over indirect heat

For chicken wings:

1. Pat wings dry (very important for crispy skin)
   
2. Toss wings with small amount of oil (helps rub adhere and promotes crispness)
   
3. Apply rub and toss to coat evenly
   
4. Use approximately 1-2 tablespoons per kg of wings
   
5. Smoke at 135-150°C for 60-90 minutes, or grill at 200-220°C for 25-35 minutes, flipping halfway

Cooking Methods

Oven roasting: Roast at 200°C for crispy skin and fully cooked meat. Whole chickens typically require 60-90 minutes. Chicken pieces require 35-50 minutes depending on size.

Smoking (low and slow): Smoke at 120-135°C for moist, tender meat with smoke flavor. Increase temperature to 180-200°C for final 30 minutes to crisp skin if desired.

Grilling (indirect heat): Grill over indirect heat at 180-200°C to prevent flare-ups from fat dripping. Move to direct heat briefly at the end for additional skin crispness.

Rotisserie: Apply rub and cook on rotisserie at 180-200°C. Rotisserie cooking naturally bastes the chicken and creates even browning.

Tips for Maximum Crispy Skin

Dry the skin thoroughly: The most important factor for crispy chicken skin is removing moisture. Pat chicken completely dry with paper towels before applying rub.

Air-dry in refrigerator: For extra-crispy skin, place seasoned chicken uncovered in refrigerator for 2-12 hours. This dries the skin further.

Avoid wet binders: If using a binder to help rub adhere, use minimal amounts. Alternatively, skip the binder entirely and press rub directly onto dry skin.

High finishing temperature: If smoking chicken at low temperatures, increase temperature to 180-200°C for the final 30 minutes to render fat and crisp the skin.

Avoid steaming: Ensure adequate airflow around chicken during cooking. Chicken pieces should not touch. Whole chickens benefit from a roasting rack that elevates them above the pan.

Storage and Care

Storage: Store the jar in a cool, dry location away from heat and moisture. Ensure the lid is tightly closed after each use to prevent moisture from entering the jar.

Do not store near the stove, oven, or smoker. Heat and moisture can cause the rub to clump or lose flavor.

Care: Keep the jar lid clean and free from rub residue. Wipe the exterior of the jar with a damp cloth if needed. Do not immerse the jar in water.

Shelf life: Properly stored rub maintains flavor for several months. Check the packaging for specific best-before dates.

If the rub clumps significantly or the aroma fades, the rub may have absorbed moisture or aged past peak freshness. Replace the jar if flavor or texture deteriorates.

Frequently Asked Questions

What makes this different from regular roast chicken seasoning?

Misty Gully Chicken Rub combines traditional roast chicken flavors (garlic, mixed herbs) with American BBQ rub components (sugar for caramelization, hydrolyzed vegetable protein for savory depth, spice extract for color). This makes it suitable for both oven roasting and low-and-slow smoking.

Can I use this on turkey?

Yes. The rub works on turkey using the same application method as chicken. Increase the quantity proportionally based on turkey size (approximately 4-6 tablespoons for a 5-6kg turkey).

Does this create crispy skin?

The rub contains rice flour, which helps create crispy skin by absorbing surface moisture. However, crispy skin also depends on proper preparation (drying the chicken thoroughly) and cooking method (adequate heat and airflow).

How much rub should I use per chicken?

Use approximately 4-6 tablespoons total for a whole chicken (2-3 tablespoons under the skin, 2-3 tablespoons over the skin). For chicken pieces, use approximately 1 tablespoon per 4-5 pieces.

Does this contain MSG?

Yes. The rub contains MSG (monosodium glutamate, flavor enhancer 621), which enhances savory flavors in chicken.

Is this gluten-free?

The main ingredients do not include gluten (the base is rice flour, which is naturally gluten-free). However, the packaging states "May contain traces of gluten (wheat)" due to manufacturing processes. The rub is not certified gluten-free.

Can I apply this the night before cooking?

Yes. Applying rub 2-12 hours before cooking allows flavors to penetrate deeper. Refrigerate seasoned chicken uncovered to dry the skin, which improves crispness during cooking.

What internal temperature should I cook chicken to?

Cook chicken to an internal temperature of 74°C in the thickest part of the thigh for whole chickens, or in the thickest part of the piece for chicken pieces. Use a meat thermometer to verify temperature.

What smoking woods work best with chicken?

Fruit woods (apple, cherry, pecan) and mild woods (oak, maple) work best with chicken. Avoid strong woods (hickory, mesquite) which can overpower the delicate chicken flavor and the herb notes in the rub.

Is Chicken Rub on display at your showroom?

Yes. Misty Gully Chicken Rub is on display at our Wetherill Park showroom alongside our range of Misty Gully rubs, seasonings, and BBQ products. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.