This dry rub is the creation of Chef Kyle Patterson of Sinema Restaurant and Bar, used on the fabulous chicken from our 2018 spring Farm Dinner. Kyle notes, "This dry rub works well with just about any protein. For Smoked chicken, I will rub down the cuts and let them 'cure' for at least 24 hours before smoking them. I also use this one on whole roasted chicken."
Ingredients
SERVINGS: 1/3 Cup(s)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne peper
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
Instructions
Mix all ingredients in a bowl until fully blended.
