Latest Pork Rub Mixture ..PRBBQ Hog Dust

2 table spoons sea salt
2 tablespoons turbinado (raw cane) sugar

1 tablespoon granulated brown sugar

1 tablespoon Hungarian paprika

½ tablespoon chili powder

½ tablespoon freshly ground black pepper

½ tablespoon garlic powder

½ tablespoon onion powder

1 teaspoon ground thyme

1 teaspoon cumin

½ teaspoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon ground nutmeg

½ teaspoon ground coffee

½ teaspoon dry mustard

Combine ingredients and store in an airtight container in a cool dry place. Keeps for up to 6 months

Getting Bite Through Skin on your BBQ Chicken

One of the most frustrating aspects of competition or family dining is achieving bite through, non elastic, un rubberized skin on your chicken. For tender chicken thighs with ‘bite through’ skin, try this.  Put your thighs in a disposable pan, skin side up, and cover each one with squeezable margarine (Parkay or I Can’t Believe It’s Not Butter).  Don’t be shy, completely cover each thigh.  Put the pan in the cooker uncovered at 275 degrees for one hour.  Now, cover the pan and cook for another hour at 275.  Finally, sauce each piece thoroughly and put them back in the cooker directly on the rack for about 15 minutes to set the glaze.  Handle them carefully, they will be super tender at this point.  The result will be tender, juicy BBQ chicken with soft ‘bite through’ skin.  If you prefer crispy skin, now move them to a grill over direct medium heat and turn constantly until the skin reaches the desired color and crispness. This technique was shared with me by my friend Jay Mabry, and has proven to be a winning way.