I tried this delicious dry rub originally for chicken. One day I decided to try it on some pork ribs as a dry rub....it was delicious! Hint* If you don't like food too spicy...use an 1/8 tsp of the cayenne pepper instead or delete it altogether.
In a medium size bowl, combine all the dry ingredients. Rub the seasoning over both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
Cooking time and temperature depends on your method of cooking. If roasting or baking in the oven, bake at 375 until the juice runs clear and chicken is browned. If using a smoker, after soaking your wood chips, (I prefer applewood), place them in the smoker tray. If you don't have a smoking tray, place the drained chips in a pouch of foil, and poke a few holes in the top and place them over the hot coals. Once your grill is hot, place the chicken halves over medium-heat flesh side down. Turn after 30 minutes. Cook until juice runs clear, about 1 hour and 10-20 minutes.
I have used this rub on a slab of pork ribs, but you will have to double the recipe depending on the size of slab that you have. Enjoy!