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Hugh's Dry Rub

Reviewed: Jul. 11, 2011
I tried this rub on some chicken. I added a bit more cayenne for some heat as well as 3 tbsp chili powder and 3 tbsp sage. I then grilled the chicken and it had great flavor, but it was very, very salty. I ended up having to make my guests wait an extra 10 minutes while i prepared a salad with avocado, pine nuts, and my personal vinaigrette to toss with the chicken to kill the salty flavor. My recommendation would be to use 3 tbsp or 4 tbsp of salt instead of the recommended 6.
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