Walter Jetton was one of the pioneers of barbecue in Texas during the 50's and 60's. He became famous as the pit-master of President Johnson and also wrote a cookbook. This is his poultry dry rub recipe. You can leave out the MSG if you are so inclined.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup
Ingredients:
- 6 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons MSG
- 2 tablespoons garlic powder
- ground bay leaves
- 2 tablespoons dry mustard
- 1 tablespoon paprika
Preparation:
Mix all ingredients together. Store in an airtight container. Keep in a cool, dark place.
