Hey Jamie!
I love your grilling classes on weber nation. It's always a very exciting time in my home when new ones get posted. I did like the old format better where you would take us through putting together the recipe instead of flashing through the ingredients and starting with a finished rub.
Now to my question: How do you stop your rub from burning when grilling chicken. (The rub I use is only about 1/8 sugar.) I tend to crisp up chicken on a medium (or medium-low heat), which allows me to crisp it up without it "instantly-charing" it, but the rub still always turns black making it look unsightly. Any advice?
I love your grilling classes on weber nation. It's always a very exciting time in my home when new ones get posted. I did like the old format better where you would take us through putting together the recipe instead of flashing through the ingredients and starting with a finished rub.
Now to my question: How do you stop your rub from burning when grilling chicken. (The rub I use is only about 1/8 sugar.) I tend to crisp up chicken on a medium (or medium-low heat), which allows me to crisp it up without it "instantly-charing" it, but the rub still always turns black making it look unsightly. Any advice?