Chicken Rub

You will remember the day you discovered this great all purpose chicken rub. Although it was formulated for chicken , it is also excellent on smoked salmon and even popcorn. It will flavor, color, and form a wonderful crust when cooked at low temperatures. Some of the pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process. There is a reaction between the rub and the surface that helps form a nice crust(called bark), if the rub is on for at least two or more hours in the refrigerator. Others put the rub right on the meat and massage it in. While others lay down a vegetable oil or mustard or ketchup base first and sprinkle the rub on top.