hucklburry
member
Reged: 12/15/05
Posts: 948
Loc: Daniel Boone's Neighborhood
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I have used this rub 3 times over the past year and everyone likes it, its a bit spicy, so I don't use it every time. I thought I would share.
2 Tbl spn onion powder
1 Tbl spn white sugar
1 Tbl spn paprika
2 tea dried parsley
1 tea garlic powder
1 tea oregano
1 tea black pepper
1/2 tea cayanne pepper
I put the rub on 2 hours before cooking.
I think I was at 220-240 degrees, put chicken on and flip every 20 minutes until 165-177 internal temp, took about 2 hours. Have done this to leg/thigh and breastessess, I have been real happy with it.
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dabs
Reged: 12/13/05
Posts: 5971242
Loc: New Money, USA
Current High Scores in:
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You're bucking for a moderator position - aren't you  
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hucklburry
member
Reged: 12/15/05
Posts: 948
Loc: Daniel Boone's Neighborhood
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I love to eat. 
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lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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Love me some smoked chicken! I've become a big fan of spatchcocking my chickens in the last year or so. I like to inject them with clarified butter and rub with granulated garlic, course ground black pepper, sea salt and some Hungarian paprika. Horrible I tell ya! 
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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Hellbender
member
Reged: 12/14/05
Posts: 3416
Loc: Taney County
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I use one similar. I might suggest you dump the cayenne for ancho powder, it's easier to adjust the heat. If you get in an experimental mood try adding chili powder and cumin, about 3 chili too 1 cumin along with what you have.
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A government survey has shown that 91% of illegal immigrants come to this country so that they can see their own doctor.
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