Ol Smokey BBQ Chicken or Pork with Honey Glaze

Ol Smokey BBQ Chicken or Pork with Honey Glaze

Dry Rub Marinade

Ingredients:

- 3 Tbs Rhino Spice Ol Smokey (a smoky, savoury rub base)

- 1 Tbs brown sugar (for a touch of sweetness and caramelization)

- 2 Tbs olive oil (helps the rub adhere and enhances browning)

- 1 tsp chopped thyme (fresh or dried) (adds herbaceous balance)

- 1 clove garlic, minced (brings aromatic depth)

Instructions:

1. Prep the Meat: Pat the chicken or pork very dry with paper towels  this helps the rub stick and promotes crispy skin or seared surface.

2. Mix the Rub: Combine all dry rub ingredients in a small bowl to form a paste.

3. Apply Rub: Rub mixture thoroughly over all surfaces of the meat  under the skin or in crevices where possible.

4. Marinate: Let sit uncovered in the refrigerator for 1-4 hours (or overnight for stronger flavor and crisper texture).

5. Cook: Grill, roast, or smoke until cooked through. Internal temperature:

   - Chicken: 165F (74C)

   - Pork: 145F (63C), then rest

Honey Barbecue Glaze

Ingredients:

- 1/4 cup honey (sweet base for the glaze)

- 1 Tbs soy sauce (adds umami depth)

- 1 Tbs ketchup (brings tang and body)

- 2 tsp Dijon mustard (sharpens and balances sweetness)

- 2 tsp Worcestershire sauce (adds richness and complexity)

- 1 tsp cider vinegar (brightens the glaze)

- 1/2 to 1 tsp Asian chile paste, like Sriracha (adjust heat to taste)

Instructions:

1. Mix all glaze ingredients in a small bowl until smooth.

2. Baste: Brush glaze onto meat during the last few minutes of cooking to avoid burning the sugars.

3. Serve: Reserve half of the glaze to drizzle over the meat just before serving for added shine and flavor.

Tips

- For extra flavor layering, add a light second coating of dry rub just before cooking.

- Double the glaze if cooking for a group or serving extra on the side.

- This recipe works beautifully on chicken thighs, pork chops, or a butterflied whole chicken.