Ribfest is in town, and I sure do love barbeque. I love beef and pork as much as the next but here's my entree. It's a spin off of a Kansas City bbq that's sweet and smokey but only takes 40 minutes cook time. And we'll use split chicken breasts which can't fail.
It's a dry rub that really packs a punch yet is fairly simple to make. Here we go:
Light brown sugar, granulated sugar, seasoned salt, smoked salt, smoked paprika, kosher salt, ground black pepper, ground ginger, poultry seasoning, celery salt, superfine ground mustard, ground allspice.
Mix it all up in a bowl and sprinkle it onto the meat. You could use this on beef or pork but it really kicks chicken to a whole new level.
Put the bird in the fridge for a minimum of 30 minutes to 24 hours. Get your grill set up for indirect grilling over a drip pan. When ready, put the birds down for exactly 40 minutes over medium heat. 45 minutes will burn the sugars & chicken skin, it won't be pretty. Don't forget your big chunks of hickory for even more awesome smokey flavor.