Page 129 - Barbecue Chicken Made Easy
P. 129
Ingredients
3 tablespoons rubbed sage
1 tablespoon dried rosemary leaves 1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon ground black pepper 1 teaspoon celery seeds
1⁄4 teaspoon ground cloves
Method
If you can only get whole sage leaves, break them up into small bits or flakes in a mortar and pestle, spice grinder, food processor, or blender. Ditto for the rosemary. Mix everything together and store in a tightly sealed glass bottle.
Meathead’s Memphis Dust
If you've ever enjoyed true Memphis barbecue at world famous joints like Paynes, Cozy Corner, Rendezvous, Corky’s, or the Bar- B-Q Shop then you know that the “go-to” dish is Memphis dry rub ribs. Unlike BBQ ribs in other parts of the country that are slathered in sauce, Memphis-style ribs are dressed with nothing more than a flavorful spice blend that lets the perfectly smoked meat shine through.
Although it was designed for pork, this rub also works well on chicken, especially smoked chicken. Because it has sugar in it you need to be watchful when you place the meat over direct infrared radiant heat (Warp 10). After you use it on BBQ Competition Chicken (below) use it on Last Meal Ribs, on Perfect Pulled Pork, smoked salmon, raw celery stuffed with cream cheese, on the rim of a Bloody Mary, and even popcorn.
