JOHN WILLINGHAM’S WORLD CHAMPION BAR-B-Q POULTRY RUB

John Willingham


Ingredients

4 tb Salt
3 tb Light brown sugar
1 tb Onion salt
1 tb Freshly Ground Black Pepper
1 tb White pepper
1 tb Lemon pepper
1 tb Cayenne pepper
1 tb Chili powder
1 tb Marjoram, dried
1 tb Sage, dried
1 tb Cornstarch

Instructions

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 form 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. Or: Do what alaskamichael does and omit the cornstarch entirely and just mix the other spices and get to cookin'!



Comments

By Alaska Michael

May 15th, 2010 10:04pm

People, I am not kidding. This is what you want to use on the next chicken you cook! Four years and not one complaint.

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