Willingham's Poultry Dry Rub

Title:
Willingham's Poultry Dry Rub

Yield:
1 Servings

Categories:
Barbecue,
Grilled,
Rubs




Ingredients:





     4 tb Salt


     1 tb Black pepper; freshly ground


     1 tb Lemon pepper


     1 ts Onion salt


     1 ts Mild chili powder


     1 tb Cayenne pepper


     3 tb Brown sugar


     1 ts White pepper


     1 tb Marjoram; dried


     1 tb Sage; dried


     1 tb Cornstarch






 In the top of a double boiler, combine all ingredients accept the


 cornstarch. Heat over simmering water until the ingredients are warm to the


 touch (about 160F). Stir continuously during heating. As the sugar


 dissolves, it may form a crust.


 


 Transfer the heated mixture to a glass bowl and cool to room temperature.


 Break apart the crusty mix and rub the mixture between your fingers so that


 it becomes granular again. Add the cornstarch and stir to mix. Use


 immediately or keep in a glass jar with a tight-fitting lid. Store in a


 cool dark place.


 


 Recipe by: John Willingham


 


 Posted to bbq-digest by wight@odc.net on Apr 29, 1998