Vertical-Roasted Chicken with Poultry Rub

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I also use this rub on ribeye steak and grill it with only 1 tsp of salt instead of 2. It is definitely a great rub for more than one kind of meat.

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I used this rub on our beer can chicken. Great!! Will definately use again and again. Had a nice Italian kick to it.

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It was very good and very moist. Very easy to make and I add more garlice and little more of the chicken rubs and cook it 2 hours and I dont have to worry about burning the chicken and I do baste the chicken eveyy 1/2 hours to make the skin little crispy and eat it with rice and add the gravy from the pan juice to make the gravy.My friends and family loved it!

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I had high hopes for this recipe, in that I like vertical-roast chickens and the rub spices looked good. But I think that the temperature should be set higher, because at 350F the skin never got crispy and it took 30 minutes longer than 1:15 to reach the 165 temperature. The finished chicken was juicy, tender and moist, but -- surprisingly -- did not have as much rub flavor as I've hoped for. The next time I try it, I will probably perk it up with more peppers and maybe some real garlic as well.

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i liked this chicken alot. the spice rub was delicious and the chicken was really moist.

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The rub is outstanding and imparts a terriffic flavor to the chicken. Be sure to brine the chicken (1/4 cup of kosher salt to one quart of water for a least 8 hours before roasting.

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i have made this several times, and it has become a family staple. delicious and very easy to prepare.

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The poultry rub flavors the collected juices on the platter! Easy preparation with wonderful results. Together, my 13 year and I made this. Great on the grill - using indirect heat.

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After seeing the show i had to try making this recipe, because i like trying new things. My co-works thought that was just outstanding. If you want to try something new this is a really good recipe.