Mitchell Davis said one of the best recipes he learned from being a judge on Food Networkâ€™s Best in Smoke was this magic dust from fellow judge Amy Mills. Amy, with her father Mike Mills (an award winning pitmaster and owner of 17th Street Bar and Grill in Illinois), wrote one of the most popular barbecue books ever, "Peace, Love & Barbecue". Mitchell says he uses the rub on everything from chicken and ribs to baked beans and mac â€˜n cheese.Â I rubbed about one tablespoon into each side of a flattened chicken and roasted it for about 50 minutes at 400F, basting with the juices in the pan every 15 minutes until a meat thermometer reached 170 F when inserted into the thickest piece. (Gluten free)
You can order the rub online from 17th Street Bar and Grill but it is easy to make.
Makes about 2 cups
1. Combine all ingredients together. Store in a tightly covered container or in the freezer.