poultry rub

Categories
Rubs
Yield
1 Servings
MeasureIngredient
4 tablespoons Salt
3 tablespoons Light brown sugar
1 tablespoon Onion salt
1 tablespoon Freshly Ground Black Pepper
1 tablespoon White pepper
1 tablespoon Lemon pepper
1 tablespoon Cayenne pepper
1 tablespoon Chili powder
1 tablespoon Marjoram, dried
1 tablespoon Sage, dried
1 tablespoon Cornstarch

In the top of a double boiler, combine all the ingredients except the cornstarch. Heat over simmering water until the ingredients are warm to the touch. Stir continuously during heating. As the sugar dissolves, it may forma a crust.

Transfer to a bowl and cool to room temperature. Break the crust and rub the mixture between your fingers so that it returns to granular form. Add the cornstarch and stir. Use immediately or store in a tightly covered glass container in a cool, dark place for several months.

Source: John Willingham's World Champion Bar-B-Q

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