One thing I look for most in a go-to spice rub is versatility and Chef Eddie Adams’ Cajun Flavor Spices packs that aplenty. So far I’ve used it with beef, turkey, chicken, pork, and lamb, with great results every time.
For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
I first met Doug Keiles two years ago when I helper monkey’ed for his team, Ribs Within, at the Meatopia Bare Bones Barbecue Competition in Oakland’s Eat Real Fest. He’d just appeared on Chopped and was about as happy as it gets.