03 CAYENNE PEPPER, PAPRIKA, CHILI POWDER
04 GROUND BLACK PEPPER
05 ONION AND GARLIC POWDER
01 BROWN SUGAR
06 CUMIN THYME PARSLEY
02 SEA SALT + CELERY SALT
Get your rub to stick. Pat the chicken by patting with a paper towel and lightly coating in oil.
More time = more flavor. Allow this dry rub to sit on your chicken for at least 15 minutes
Ensure that the chicken is exposed to high heat to help render the fat in the skin and achieve a crispy texture (otherwise you may end up with rubbery, tough skin).
Smoked Beer Can Chicken on a Pit Boss, Traeger or Other Pellet Grill