Chicken/pork rub

Oh look, two recipes in one day! (you might even see a third if I am up for it)

This recipe is by far the one I’ve used the most in the past two weeks. I got the base somewhere off allrecipes and then mangled it to be ours. And honestly, I haven’t made it the same way twice. Every time I use it, I change something. Every version has been stellar. All the spices here are dried.

Chicken/Pork rub
Combine in a small bowl:
1/8-1/4 c brown sugar (the original was 1/4, 1/8 works too, more is better if you have more meat)
1 tsp basil
1 tsp garlic salt
1 tsp thyme
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 Tbsp olive oil

Mash around with a fork and then rub onto your meat of choice. Cook as desired.

More specifically how I’ve used it:
-Two large pork steaks, slathered on both sides, cooked under the broiler for 7 min a side (a bit too long in our opinion)
-4 chicken quarters, baked at 350-400F for 45 or so minutes, until the chicken was done, or with 6 quarters.
-I’ve also put rosemary in. And sage. I forget the cayenne last time. You could do the garlic and salt separate. The original had 1.5 tsp of basil.
Etc.

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