Here is a rub that I came up with that I’m hoping to use in a contest this year. It’s only 4 degrees outside, so I’m going to try this rub, along with a method I learned about for making chicken skin perfect when cooking, low and slow in the oven at the temps I want on the cooker.? I realize this is sac-relig, but it will give me a good idea of the results for both the skin technique and the rub (and a good dinner!).? I’ll link this to that recipe…but here’s this if it’s all you need!

1/4 cup of each of the following

• Paprika
• Seasoned Salt
• Raw Sugar

2 Tablespoons

• Crushed Red Pepper Flakes

1 tablespoon of

• Nutmeg
• Sage
• Black Pepper
• Cayenne
• Ranch Dressing Mix

Mix all ingredients in a coffee grinder and add one broken up Bay Leaf.? Pulse ingredients until it is blended well – but not until it is powdery.? Careful!? It’s a fine line!!!

Store in an air tight container until ready for use.? This is great on chicken…and I’m sure on ribs as well.? I’ll post my findings if I ever try it on ribs.

Here’s the finished product: