Editor Kate Heyhoe presents The Stubb's Bar-B-Q Cookbook about C. B. Stubblefield, a culinary legend, and brings his best recipes to your home kitchen, from Wicked Jezebel Ribs and Rubmaster's Grill-Roasted Drums to sides like Stubb's Cole Slaw.
The key to a good rub is balance. This one is mildly spicy, slightly herby, and full of flavor without being overpowering. This is the same rub Stubb's Restaurant in Austin uses on their poultry and seafood.
1. To make the rub, in a small bowl, combine the paprika, granulated garlic, cayenne, salt, white pepper, black pepper, thyme, and oregano.
2. 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.
3. Prepare a grill for both direct and indirect cooking (see page xix of the book). 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.)
4. Cook the drumsticks over direct medium-high 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.
This page created March 2007
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