From Dr. BBQ’s book Slow Fire: The Guide to Lip-Smacking Barbecue
Ingredients
- ½ cup kosher salt
- ½ cup Sugar in the Raw
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried grated orange peel
- 1 teaspoon lemon pepper
- ½ teaspoon black pepper
- ½ teaspoon ground thyme
- ½ teaspoon cayenne pepper
- ¼ teaspoon turmeric
Directions
Combine all the ingredients in the bowl of a food processor fitted with a metal blade.
Process for 5 seconds, until the lumps are gone.
The rub may be stored in an airtight container in a cool place for up to 6 months.
Superchicken Wing Rub
Ingredients
- ½ cup kosher salt
- ½ cup Sugar in the Raw
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried grated orange peel
- 1 teaspoon lemon pepper
- ½ teaspoon black pepper
- ½ teaspoon ground thyme
- ½ teaspoon cayenne pepper
- ¼ teaspoon turmeric
Instructions
Combine all the ingredients in the bowl of a food processor fitted with a metal blade.
Process for 5 seconds, until the lumps are gone.
The rub may be stored in an airtight container in a cool place for up to 6 months.
