Recipe - Poultry Rub

4 tablespoon Salt
3 tablespoon Light brown sugar
1 tablespoon Onion salt
1 tablespoon Freshly Ground Black Pepper
1 tablespoon White pepper
1 tablespoon Lemon pepper
1 tablespoon Cayenne pepper
1 tablespoon Chili powder
1 tablespoon Marjoram, dried
1 tablespoon Sage, dried
1 tablespoon Cornstarch

In the top of a double boiler, combine all the ingredients except the
cornstarch. Heat over simmering water until the ingredients are warm to
the touch. Stir continuously during heating. As the sugar dissolves, it may
form a crust.

Transfer to a bowl and cool to room temperature. Break the crust and rub
the mixture between your fingers so that it returns to granular form. Add
the cornstarch and stir.

Use immediately or store in a tightly covered glass container in a cool,
dark place for several months.
Posted to MCRecipe Digest V1 #171

Date: Sun, 28 Jul 1996 12:28:13 0700

From: Carey Starzinger BBQ Mailing List
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow