Josef Lorenz

Cornell Barbecue Dry Rub
Makes about 1 cup

A dry version of the Upstate New York classic dish Cornell Chicken (without egg, oil or vinegar).
This dry rub is wonderful to layer on smoked turkey or chicken prior to cooking, but if you're feeling adventurous, feel free to use it in place of seasonings in your next coleslaw, potato salad, onion dip or salad dressing.

Ingredients
4 tablespoons kosher salt
2 tablespoons + 2 teaspoons dried thyme (ground if needed, you don't want large flakes)
2 tablespoons freshly ground black pepper
4 teaspoons dried sage
4 teaspoons dried marjoram (or freshly ground Herbs de Provence)
4 teaspoons onion powder
4 teaspoons celery seed (ground if needed, you're looking for a fine consistency not whole seeds).
2 teaspoon cayenne pepper

Steps
1. Mix all ingredients together and store in a cool, dry place.