Bill Martin, Rubs
1 cup WHITE sugar
1 cup dark BROWN sugar, dried
1/2 cup salt (Mike and Barbie ONLY use Kosher Salt !)
5 Tbs chili pepper + 1 teas
2 Tbs cumin + 2 teas
4 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
1) Use a lite coating of rub a couple of hours before cooking.
2) Cook chicken breast to 160º (We take off @ 152º to 154º degrees IF POSSIBLE !!) and internal legs and thighs to 170º
internal (180 max).
3) Use a glaze on the sweet side, add honey to what you like. The heat from the rub will come thru.
Mikey and Barbie's comments: We did not use the MSG. We left off the Chile Powder as we did not have any.
In place of the Chile Powder, we have many times, used what THE PITMASTER, Garry Howard taught us to use, Chimayo Chile Powder from Albuquerque. 5 TBS + 1 Teas NOTE: If you prefer to get and use this ... This CAN be found in Mexican markets here in
Atlanta and many other parts of America.
What did not get used was the 4 teas of cayenne (We were out of Chile
Powder, if ya can believe that).