Okay, to get everyone to think a little more about basic rubs and sauces, we're starting a new series -- rubs made through the contributions of the forum members.
First we'll talk ingredients, then make it, test it rework it and see how it goes.
This post is for CHICKEN RUB. Savory, not too spicey.
So, please post ingredients you think should be in the rub and if possible quantities and we'll build a base.
Try to let us know why something should be included and why.
My thoughts are to spend time learning about rubs and their ingredients.