Chicken Dry Rub

July 30, 2011 11:43:03 AM PDT
From Bull and Bear/ Public House Executive Chef David Blonsky

Yield: 60 oz

2 cup Kosher Salt
2 cup Dark Brown Sugar
2 cup Ground Black Pepper
1 cup Hungarian Paprika
2 oz Cayenne Pepper
2 oz Ground White Pepper
1 oz Smoked Paprika

Mix all ingredients in a large mixing bowl and set aside.

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