In Search of Lions Club-Style Barbecue Rub

[cmar610]

Fundraiser chicken... I have fond memories of the salty, crispy skin; the charcoal flavor that would linger on your hands for hours; and the tender, fall-off-the-bone meat.

I would love to make something like this at home. I have not found any barbecue rubs that match the flavor profile from my childhood. I'm pretty sure the rub would be salt-based: mostly seasoned salt and celery salt, but my attempts to freelance haven't done very well. I also have memories of seeing them sprinkle a liquid on them. I'm guessing it was butter and/or vinegar, but this wasn't Cornell chicken.

Any recipes, guys?

[Skip]

Search The Pit for PBC All Purpose Rub. Maybe someone will post it soon.

[Skip]

I found the PBC AP Rub recipe I was thinking of. Look at my post below.

[Willy]

Never had, or heard, of it, but here's one site I found that offers something: https://chestertownspy.org/2011/10/0...cret-divulged/

Try Googling or, just maybe, asking a Lion.

Good luck in your search.

[ComfortablyNumb]

If he is a Lion he won't tell the truth! ;-)

[Willy]

ComfortablyNumb Hiss! Boo! ;«)

[Donw]

It may be different in various parts of the country. The article from Willy is definitely what is use on the Eastern Shore of Maryland and Delaware. I have cooked a ton of it for our Fire company and other groups fund raising. But I would suspect it would be different in other areas to suit local tastes. What area are you from?

[cmar610]

I grew up in east/central Pennsylvania. Now I live in Western Maryland. Cornell chicken is good, but not quite the flavor profile I have in mind.

[Skip]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/rubs-pastes-marinades-and-brines/569122-pbc-all-purepose-rub-sans-salt

You may want read this post. Follow this recipe and add salt to your own taste??

[cmar610]

Thanks. This might be close.... I'll have to give it a try.