POULTRY RUB

      Title: POULTRY RUB
  Categories: Rubs
       Yield: 1 Servings
  
       4 tb Salt
       3 tb Light brown sugar
       1 tb Onion salt
       1 tb Freshly Ground Black Pepper
       1 tb White pepper
       1 tb Lemon pepper
       1 tb Cayenne pepper
       1 tb Chili powder
       1 tb Marjoram, dried
       1 tb Sage, dried
       1 tb Cornstarch
  
   In the top of a double boiler, combine all the ingredients except the
   cornstarch.  Heat over simmering water until the ingredients are warm
   to the touch. Stir continuously during heating. As the sugar
   dissolves, it may forma a crust.
   
   Transfer to a bowl and cool to room temperature. Break the crust and
   rub the mixture between your fingers so that it returns to granular
   form. Add the cornstarch and stir. Use immediately or store in a
   tightly covered glass container in a cool, dark place for several
   months.
   
   Source:  John Willingham's World Champion Bar-B-Q
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